Microalgae contain nutrients and are an alternative source of protein. Unlike traditional sources of protein, they have a low environmental impact. But how are experts focusing on making microalgae known and accepted as an everyday food source?
Microalgae can be taken either as a nutritional supplement, in the form of powder contained in tablets, or mixed with other ingredients to create tasty and enticing foods. However, eating microalgae is not something most people do. In fact, many have still never even tried a product that contains microalgae. So how do consumers feel about this product? Is it likely to be on shelves throughout Europe soon?
Professor Anabela Raymundo and researcher Sónia Oliveira both work on ways to get this healthy and natural product onto the market more. They gave us their insight into edible microalgae and consumer trends.
To see the full interview with Professor Anabela Raymundo and Sónia Oliveira, click on the media player above.
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