A detailed analysis of the value chain for microalgae and seaweed was carried out through literature review
Alternative proteins pave the way towards feeding India’s growing population without damaging the environment, and minimizing stress on depleting land and freshwater sources.
While plant-based and cultivated proteins are emerging in India and around the globe, novel protein sources like algae, fungi and other microbes open up possibilities to utilise additional sustainable protein production systems and explore a range of protein functionalities for fermentation-derived meat, egg, and dairy products.
The Good Food Institute (GFI) India has released a report on ‘Technological Review of Algae-based Proteins’ which is a result of a strategic assessment of the algal value chain from strain selection to protein extraction, with the aim to inform stakeholders in the Indian market about pivotal and potentially lucrative interventions required to develop the algal protein sector.
A detailed analysis of the value chain for microalgae and seaweed was carried out through literature review. Technological development at each stage of value chain was evaluated and various technologies were compared based on qualitative and quantitative data available in scientific literature.
The analysis was further validated by interviewing industry experts including academicians, entrepreneurs and companies working on algal technologies, both in India and outside India.
The report, ‘Technological Review of Algae-based Proteins’, provides an in-depth analysis of the technological development at each step of the algal value chain, the regulatory landscape for algae-based food products in India, and the talent maturity in India for creating algae-based alternative protein products.