Algae are a vegan source of protein that pack 63 percent protein. While most people might associate algae with the stuff that grows on the inside of their fishbowl, the consumption of algae happens around the world from Africa to Japan. Even the Aztec’s harvested kelp to eat.
The plant is a good source of fiber and low in carbohydrates. Not only can provide it essential nutrients for heart health but it’s easy to digest as well.
“Are consumers ready for algae as an ingredient?” asked Beata Klamczynska, leader of food application development at Solazyme.
“Yes, they are ready and excited about algae. The more they learn, the more excited they get. Just a little education eliminates any doubts,” said Beata.
The Institute of Food Technologists is a non-profit organization spanning 95 countries that studies the science of food. The institute works to promote safe, nutritious and responsible supply chain management for food.
Quinoa was another favorite at the conference held in Chicago, Il. Unlike other food trends, quinoa is not a fad, said Laurie Scalin, who co-edited the upcoming book Sustainable Protein Sources.
Rounding out the list are legumes, including beans and chickpeas, as viable sources of protein. Presenters noted they are non-GMO as well as easily sustainable making them a good protein alternative.
Sources:
http://www.eurekalert.org/pub_releases/2015-07/ioft-aq071315.php