Microalgae are emerging as a prominent ingredient in Danish food and health, with potential applications ranging from hospital nutrition to plant-based meat alternatives. Bispebjerg Hospital is pioneering a project to develop an organic plant drink based on microalgae, aiming to provide patients with essential protein and support faster recovery.

Microalgae are packed with nutrients, including protein, fiber, minerals, vitamins, and omega-3 fatty acids. These tiny organisms, ranging from 0.5 millimeters to one micrometer, thrive in both aquatic and terrestrial environments. They also boast a significantly lower carbon footprint compared to soy production, making them a sustainable food source.

Unit manager Michael Allerup Nielsen emphasizes the importance of incorporating more plants into diets, especially for patients with increased protein needs. The hospital aims to develop a palatable microalgae-based drink, potentially with a cocoa flavor, to appeal to patients’ growing desire for greener food options.

Researchers at the University of Copenhagen have also made significant strides in utilizing microalgae. They have engineered blue-green algae (cyanobacteria) to produce protein threads resembling meat fibers. This innovation could pave the way for sustainable plant-based meat, cheese, and other food products with unique textures.

Professor Poul Erik Jensen from the Department of Food Science highlights the potential of these protein threads in various food applications. The focus is on utilizing non-toxic strains of blue-green algae to create sustainable and innovative food options.