Triton Algae Innovations: Protein-backed red and green algae
Triton Algae Innovations – which utilizes Chlamydomonas reinhardtii, a single-celled freshwater green algae species that can grow in fermentation tanks – sampled a variety of algae-fueled innovations at its booth, from meatballs featuring its Essential Red algae, and pork-free vegetable dumplings with a green algae wrapper and red algae filling.
The green algae (for use in juices, snacks, smoothies, pasta, noodles, protein/energy bars or bites, breads, crackers etc) comes with an FDA GRAS no questions letter; while the red algae (which is self-GRAS) is made using UV light, a widely used technique in plant breeding, to induce mutagenesis, stimulating the green algae to turn red.
The red algae, which contains 40-50% protein, minerals such as calcium and potassium, and carotenoids such as astaxanthin and beta carotene, has particular potential in plant-based meat and seafood alternatives, said co-founder Dr Miller Tran.
“Our algae produces a very small amount of heme, but the key component - that which imparts meat-like properties to meat and seafood analogues - is protoporphyrin IX (PPIX), which is a precursor molecule in the heme pathway."