There is a growing global demand for functional beverages containing added ingredients for physiological or health benefits beyond taste and hydration for ‘proactive wellness’.
Consumers are seeking to drink their way to better immune support, heart health, brain health, digestive and gut health, and anti-inflammatory support against stress.
Various ingredients are being explored, such as CBD oil, matcha, mushrooms, turmeric, fermented foods such as kefir or kombucha, vitamins, minerals, essential lipids such omega 3, amino acids such as L-theanine, prebiotic fiber and even bone broth. These ingredients have gained popularity due to their perceived health benefits and ability to enhance overall wellbeing.
However, we could be overlooking the original ‘superfood’ that nature itself made over three billion years ago. Microalgae could be the natural and sustainable ingredients that the food and beverage industry did not know it needed.
Their exceptional nutritional profile, sustainability, and bioactive compounds make microalgae nutritional powerhouses designed by nature to support life and ideal candidates for enhancing the health benefits of beverages.¹
Microalgae have been consumed for hundreds of years by various communities across the world and their health benefits are well documented across multiple medical and nutritional studies.² Despite their historical significance, modern food and beverage industries have yet to fully embrace their potential on a larger scale.
Microalgae such as spirulina are rich in bioactive essential vitamins and minerals, making them a powerful nutritional resource. They contain vitamin A, which supports eye health and immunity, and vitamin B12 which is important for nerve function and energy production.
Additionally, they are a great source of iron, which plays a crucial role in oxygen transport, particularly benefiting women’s health. Spirulina and chlorella – another microalgae – are also exceptionally high in protein, with up to 60-70% of their weight consisting of protein.
Importantly, this protein has a complete amino acid profile and an ideal protein digestibility-corrected amino acid score (PDCAAS), unlike many other plant-based proteins.³
This makes microalgae an ideal alternative to traditional plant-based proteins, offering a balanced and efficient source of essential amino acids for individuals seeking plant-based nutrition.
Microalgae antioxidant properties
Inflammation caused by oxidative stress – arising from pollution, diet and other factors in modern life – has been cited as a key cause of a number of chronic diseases.⁴ Microalgae possess powerful antioxidant properties that may help combat oxidative stress as they contain bioactive compounds such as carotenoids and phycocyanin’s, as well as many key trace minerals such as iron, zinc, and iodine.⁵⁻⁷
Research has also shown that microalgae can alleviate mental and physical fatigue and even enhance exercise performance.⁸ There is increased interest in drug-free weight loss and diet, and once again, microalgae could be nature providing an answer under our very noses for hundreds of years.⁹
Many traditional cultures have incorporated microalgae into their diets for centuries, recognizing their ability to sustain energy, improve vitality, and support long-term health. However, there have been challenges to overcoming the taste and smell of these nutrient-rich ingredients which can be considered grassy, earthy, fishy, and bitter.
A successful functional smoothie, plant-based milk, or juice-based drink must offer an appealing taste, smooth mouthfeel, refreshing quality, clean-label ingredients, and a stable shelf life.
Additionally, ensuring purity and minimizing trace contaminants – often introduced during open-pond cultivation – remain critical concerns. Consumers increasingly demand transparency, traceability, and verified sustainability, further adding to the complexity of formulation.
Balancing these factors while maintaining cost-effectiveness is essential for integrating microalgae into functional beverages that meet both industry standards and consumer expectations. Finding solutions to these challenges is vital for the successful mainstream adoption of microalgae in the functional beverage sector.
New technologies such as industrial photosynthesis pioneered by Arborea with its patented Biosolar Leafᵀᴹ technology could be one answer. The Biosolar Leaf converts the carbon dioxide emitted from any industrial process into pure, clean food ingredients at scale and without needing any fertile land, a solution to deforestation and loss of biodiversity.
Arborea make food ingredients such as neutral tasting, multifunctional proteins, natural colours, and extracts rich in bioactive nutrients.
Arborea’s technology can produce any of the 30,000 known photosynthetic microalgae in a closed, contained, and controlled environment yet without the cost of fermentation tanks, photobioreactors, pressurised gases or other existing systems.
This environment allows perfect control and optimization of both nutrients and taste in an ultra-sustainable manufacture process that actually converts a greenhouse gas into clean tasting, delicious food.
Sustainable and nutritional beverages
Innovations like this could redefine the way we think about food production, making nutrient-dense and environmentally friendly ingredients more accessible to the global market.
As sustainability and ethical sourcing become increasingly important factors in consumer purchasing decisions, microalgae offer an appealing solution. Unlike traditional agricultural crops that require extensive land use, water consumption, and chemical fertilizers, microalgae can be cultivated efficiently with minimal environmental impact.
This makes them a viable option for companies looking to reduce their carbon footprint while delivering high-quality, nutritious products. Additionally, as climate change and food security concerns continue to rise, microalgae provide a potential answer to global challenges, offering a sustainable and scalable food source for the future.
Microalgae can play a vital role in enhancing the nutritional profile of beverages while also supporting environmental sustainability. As consumer awareness of health and eco-friendly choices grows, the demand for this powerful ingredient continues to expand, driving its potential in the ever-growing market of functional and innovative drinks worldwide.
With ongoing advancements in cultivation technology and taste refinement, microalgae could soon become a staple ingredient in everyday diets, revolutionizing the way we think about food and nutrition.
The beverage industry stands to benefit from the integration of microalgae, offering consumers a new and exciting way to enjoy functional drinks packed with essential nutrients.
As scientific research and technological innovation continue to unlock new possibilities, discover how microalgae can become one of the most important ingredients for a healthier, more sustainable future.
References
- Sarıtaş, S.; et al. Biological and Nutritional Applications of Microalgae. Nutrients 2025, 17, 93.
- Garcia, J.L; et al. Microalgae, old sustainable food and fashion nutraceuticals. Microb Biotechnol. 2017 Sep;10(5):1017-1024.
- Koyande A.K.; et al. Microalgae: A Potential Alternative to Health Supplementation for Humans. Food Sci. Hum. Wellness. 2019;8.
- Ampofo, J.; et al. Microalgae: Bioactive Composition, Health Benefits, Safety and Prospects as Potential High-Value Ingredients for the Functional Food Industry. Foods. 2022 Jun 14;11(12):1744.
- Wu, Q.; et al. The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Arch Toxicol 90, 1817–1840 (2016).
- Eze, C.N.; et al. Bioactive compounds by microalgae and potentials for the management of some human disease conditions. AIMS Microbiol. 2023 Feb 7;9(1):55-74.
- Panchal, S.K.; et al. Improving Undernutrition with Microalgae. Nutrients, 2024, 16, 3223.
- Kalafati, M.; et al. Ergogenic and antioxidant effects of spirulina supplementation in humans. Med Sci Sports Exerc. 2010 Jan;42(1):142-51.
- Gómez-Zorita, S.; et al. Anti-Obesity Effects of Microalgae. Int J Mol Sci. 2019 Dec 19;21(1):41.