Algae and seaweed are emerging as popular foods in western food cultures, offering unique flavors, nutrition, and a host of health benefits, a role they have long held in eastern culinary traditions. As consumer demand for natural and healthier food options grow, algae and seaweed are becoming increasingly important for businesses to understand and incorporate into their products and supply chains.
This comprehensive B2B Buyers' Guide dives into five specific types of algae and seaweed and their roles in the food ingredients landscape. Designed for product development professionals and procurement teams, this guide not only provides insights into nutritional highlights, potential applications, and current market trends, but also offers sourcing tips for companies looking to procure transparent and trustworthy algae and seaweed for food ingredients. Our goal is for this buyers’ guide to help businesses confidently integrate algae and seaweed into their food offerings.
IMPORTANT: For clarity purposes, there are two general categories of algae - macro-algae and micro-algae. Macro-algae is commonly known as seaweed and predominantly grows in oceans and other marine environments. Micro-algae is a unicellular organism that typically grows in both freshwater and the ocean. We use the words algae and seaweed interchangeably throughout the guide.
Best All-Around Alternative Protein
Spirulina stands out as the best all-around alternative protein source. Not only does it boast a high protein content—comprising about 60-70% of its dry weight—but also contains all essential amino acids making it a complete protein source. It is a nutrient-dense superfood that’s also rich in vitamins and minerals, making it a well-rounded, versatile ingredient.1 Spirulina is a micro-algae that is easy to cultivate and has a low environmental impact, making it a top choice among conscious consumers.2 It has been consumed as a food for centuries, dating back to the Aztecs and Mayans. In recent years, spirulina has become increasingly popular due to its flexibility to be included in a wide variety of food applications.
Spirulina is a highly versatile food ingredient that businesses can use across a variety of applications to improve the nutritional profile, health benefits, and look of their foods without affecting the overall flavor.
Spirulina can serve as a replacement for many different common food ingredients and products that businesses use on a daily basis.
Spirulina offers several types of food-related businesses an opportunity to increase the nutritional profile of their products and increase trust with their customers. It allows businesses an opportunity to drive additional revenue by adding a, “superfood” to their offerings.
Best Seaweed for Flavor
Nori is a type of edible seaweed commonly known and used in Asian cuisines, particularly in Japan and Korea. It has a distinct umami flavor that is less "fishy" compared to other seaweeds and makes it more palatable to those who are new to seaweed or prefer a milder taste. The seaweed is dried and pressed into thin sheets making them easy to roll or crumble in a variety of dishes. Nori is found in a variety of Japanese dishes, including sushi, onigiri, and chirashi.
Nori is a highly versatile food ingredient that enhances both the flavor and nutritional profile of a variety of dishes. Nori is very easy for businesses to integrate in a variety of products.
Nori can act as a versatile substitute for various food ingredients traditionally used by food-related businesses to enhance the flavor and nutritional value of their products. It can create a unique texture and a rich umami flavor to a variety of dishes.
Nori finds its use across a variety of food business landscapes, including restaurants with asian-inspired menus, and health food stores offering nutritious products. It serves as a staple in asian food joints and is a popular choice in vegan markets for its rich flavor and nutrient profile.
Best Seaweed for Plant-Based Foods
Kelp is one of the most abundant seaweeds in the world. It has been used as a food for centuries, but it is gaining popularity in western cultures as a healthy and sustainable food source. It’s unique texture, flavor, and nutritional profile make it a versatile ingredient that is being used as a meat substitute, base stock for soups, and an ingredient to substantially reduce sodium. These range of applications make it one of the best overall seaweeds to use for plant-based foods.
Kelp is a dynamic food ingredient that can be used for very different food applications. This allows a wide range of businesses to expand the nutritional scope of their offerings. Rich in vitamins and minerals, kelp can be easily incorporated in a range of products, adding a subtle savory note while boosting the health profile of dishes.
Kelp can replace a range of different products, especially those requiring a salty flavor profile. Additionally, kelp can substitute for thickening agents in various culinary applications due to its high alginate content.
A wide range of food businesses can benefit from incorporating kelp into their offerings. Its versatility makes it a popular choice for very different applications.
Best Seaweed for Soups and Salads
Wakame has a long history of being used in Japanese and Korean cuisine for thousands of years. It is most well-known for being used inn soups and seaweed salads. Wakame's versatility, mild flavor, and ease-of-use make it a popular choice for a variety of culinary applications. Its most iconic use is undoubtedly in miso soup.
Wakame brings to the table a delightful texture and a mild, slightly sweet flavor, proving itself as a remarkable ingredient. Businesses can use wakame to not only enrich the nutrient density of foods, but also to introduce a novel texture and flavor experience in a variety of products, from salads to soups and more.
Wakame can be used to replace or supplement a variety of food ingredients and offers a different texture and a slightly sweet flavor.
Wakame is popular among food businesses that focus on Asian cuisine, including restaurants and meal kit services. It is also favored by health food stores looking to offer nutritious and flavorful alternatives to traditional greens.
Best Algae for Nutritional Supplementation
Chlorella is a type of micro-algae that is naturally rich in nutrients and has been used as a food and medicine for centuries. It is currently available in many forms, including tablets, capsules, powders, and flakes. Many businesses use both chlorella and spirulina as a food ingredient to boost a product’s nutritional profile, but spirulina is more widely available making it more accessible to the average consumer. While both chlorella and spirulina are full of protein, their nutritional profile similarities end there. Chlorella outperforms spirulina as a detoxifying agent and contains substantially more iron.21 When choosing between chlorella and spirulina, businesses will choose chlorella if they are focused more on nutritional supplementation in their products.
Chlorella is a nutritional powerhouse that businesses can use to significantly enhance the health profile of their products. Its subtle taste allows for a seamless incorporation into a plethora of food items, ranging from smoothies to baked goods, marking an uptick in both nutritional value and green hue, without overpowering the existing flavors.
Chlorella can replace a variety of food ingredients and products, offering a natural alternative to artificial additives.
Chlorella is a favored ingredient in the health and wellness sector, especially among businesses creating dietary supplements, smoothies, and detox products. Its rich nutrient profile also makes it a popular choice for businesses looking to enhance the nutritional value of their baked goods and other food products.
Each type of algae and seaweed carries its own unique benefits. Below is the top nutritional highlight each type of algae carries relative to other species.25
DISCLAIMER: The nutritional content of seaweed and algae can vary widely based on growing conditions, harvesting time, processing methods, and geographic location. When purchasing seaweed and algae, businesses should have the product tested and verified by a third-party.
Below are a list of food trends businesses should pay attention to when thinking about incorporating algae and seaweed into their products and overall product development strategies. Many of these are consumer-focused trends, which have major implications for the B2B food world.
As consumers become more conscious about the origins of their food, there's a growing demand for supply chain transparency for the products they consume. They want to know what is in the products they buy, where they come from, and who is involved in making the products. Algae and seaweed play well into this trend as the supply chains are just forming allowing for businesses to demand transparency when purchasing.
Consumers are increasingly looking for products and companies that are dedicated to improving human and planetary health. Algae and seaweed are perfect candidates for this trend due to the nutritional benefits and low environmental impact of production. While consumers are getting serious about this point, they are not willing to compromise on the overall quality or taste of the product. Businesses will only see success using seaweed and algae as an ingredient if the product tastes extremely good and stands out from the competition.
With endless options on the market for nearly everything, consumers are looking to buy products from companies that match their personal values. This trend of, “values-based consumerism” means people are choosing to buy things that reflect what they believe in and care about. One of those deep values that all consumers care about deeply is supporting local economies as they know the feeling when something affects them positively in their daily lives. Algae and seaweed are a perfect fit for this trend as businesses that purchase these ingredients has a direct effect on the farmers, their families, and local communities where it is grown.
Numerous polls and research has shown that consumers in the United States and Europe are eating anywhere between 20% - 30% less meat than just a few years ago. 26 27 This flexitarianism trend is here to stay and has boosted interest in plant-based protein sources. The problem to date has been the first generation of plant-based alternatives do not compete on taste with meat and have been exposed to contain a variety of processed ingredients and stabilizers. Seaweed and algae are well-suited to enhance plant-based offerings at they bring unique flavors and attractive nutritional profiles to this segment.
With the push among consumers for natural and clean-label ingredients, algae is an attractive ingredient to use as a natural food colorant. Spirulina has gained attention as a natural blue-green colorant to replace synthetic food dyes after the FDA's approval of its use as a food color in candy and gum28. The most common way algae is currently being used as a natural food dye is to give foods a blue or green color. Other forms of algae can provide a variety of colors and hues.
Although functional and superfoods have become common in certain geographies with more health-conscious populations, this trend is now starting to spread into a larger segment of the population. Due to the explosion of independent media and specialists educating the public on health and wellness, people are increasingly looking at food as medicine they feed their bodies on a daily basis. Seaweed and algae are already branded as superfoods due to their rich nutrient profiles and proven functional benefits. These include supporting immune function, promoting gut health, and potentially aiding in weight management. Businesses can leverage this consumer awareness and use algae and seaweed in their products to bring them into the functional, “food as medicine” category.
There is a trend among consumer packaged companies (“CPG”) to offer cleaner, more nutrient-dense options in the snacking category. Seaweed and algae are great options to incorporate into snacking foods due to both the health benefits and unique umami flavor. Although nori sheets have long been enjoyed as snacks in many Asian countries for along period of time, new products are popping up in the snack aisle that include flavored seaweed crisps, seaweed popcorn, and more.
There are two general categories of algae - macro-algae and micro-algae. Macro-algae is commonly known as seaweed and predominantly grows in the ocean. Micro-algae is a unicellular organism and grows in both freshwater and the ocean.
Both seaweed and micro-algae can be grown wild, through outdoor cultivation, or by controlled indoor agricultural methods using bioreactors.
There are over 72,000 different species of algae, but less than 20 are commonly used as food ingredients.29
They come in a variety of formats. Fresh, frozen, dried, powdered, or flakes.There are also a variety of extracts in both liquid and powdered form that are available. Your target application and taste profile will be the driving force on what format to purchase.
Some algae can introduce a unique "oceanic" or umami aftertaste. This can be balanced by using sweeteners, acids, or other flavor agents. Each type of algae carries its own flavor profile. Certain micro-algae like spirulina have no flavor when used in fresh or frozen form.
Start with subtle incorporations, blending the flavors of seaweed with familiar tastes. Over time, as consumers become accustomed, you can gradually increase the proportion, ensuring both flavor and nutrition are balanced.
Absolutely! Spirulina, for instance, can provide a vivid blue-green color, while certain red seaweeds might offer a reddish hue. They offer a natural alternative to synthetic dyes and can also impart added nutritional benefits.
Dried forms generally have a longer shelf life, often up to two years if stored in cool, dark conditions. Fresh or rehydrated forms can have a shelf life of a week to a month, depending on the specific ingredient and storage conditions.
It depends. For seaweed that is grown in the ocean, there are specific growing and harvesting seasons that vary by type of seaweed and region of the world. Availability can vary with the seasons. Many suppliers might have storage facilities that allow them to offer products year-round. There are many types of algae that are grown in indoor controlled settings and are harvested year-round.
Inquire about their harvesting or cultivation cycles, production capacities, backup sourcing strategies, and how they handle demand surges. You should also require heavy metal testing and a certificate of analysis to be completed by a 3rd party. This will give you an idea of their reliability during market fluctuations.
Most established suppliers will be able to provide small samples for testing purposes. It’s crucial to conduct preliminary tests with these samples to ensure the ingredient aligns with the product's development goals before placing large orders.
There is alack of standards and guidelines when it comes to procuring and using algae as a food ingredient. As a result of this and the variability in quality that exists, we recommend either: 1) Work directly with a seaweed/algae farmer or processor with deep knowledge of their products; or 2) Work with a strategic sourcing specialist with experience in algae. They can help save you a tremendous amount of time, ensure product quality, and help you navigate the waters in this emerging industry.
Some other types of algae that are currently being used as food ingredients include dulse, bladderwrack, and sea lettuce.
Extracts from specific algae are commonly used to produce agar and carrageenan, which serve as gelling agents or thickeners in food products.
Algae extracts are also used to make alginates, which are used in the food industry as stabilizers.
There are no set industry standards or guidelines that have been established. As each type of seaweed and algae carry different properties and tastes, it is important for businesses to have a good idea of the end application and properties they are seeking. This will determine the best type of algae and format for your use case.
It is critical for businesses to take time to understand the supply chain when making a purchasing decision. Seaweed and algae can be cultivated offshore or on-land, as well as through indoor controlled environments. It is important to understand the cultivation method as it will help you determine what factors to take into account when purchasing. Seaweed and algae have high variability when it comes to nutritional content and potential contaminants. It is important that when sourcing seaweed and algae you can confirm nutritional content and that the supplier has the product tested for certain metals and contaminants by a verifiable 3rd party.
When issuing a purchase order or a longer-term supply contract, make sure to outline specific conditions and requirements around nutrition and product safety. This will ensure the supplier is meeting your quality standards before accepting the product.
Due to market fluctuations and seasonality of growing seasons for many types of algae and seaweeds, it is much better to set up longer-term supply contracts well ahead of time with suppliers. It will allow you to establish a consistent price and build a more robust supply chain. It will also allow the supplier to plan ahead and invest in their own growth so they can bring costs down.
It is recommended to work with 3-4 suppliers when your business is just starting to purchase algae and seaweed so you can find the best fit. There are farmers and processors that have different goals on what customers they are set up to serve and growth they want to achieve. You want to find the options that are the best fit for your broader strategic goals. By diversifying the supplier base upfront, it allows businesses to create resiliency in their supply chains.
When purchasing seaweed and algae, it is recommended that buyers use a 3rd party escrow service, especially when sourcing internationally. This is often something many folks overlook, but due to the variability of quality, using a third-party escrow service allows the buyer to protect money and ensure the product meets their standards.
DISCLAIMER: Cultured Supply is focused on providing independent, unbiased market data around algae and seaweed that businesses can trust. Our goal is to help create more structure, standards, and transparency across the algae market so we can expand its use across many industries and applications, while maintaining a healthy balance with nature. Many of the health benefits associated with using algae have been scientifically-proven, while other nutritional and health claims may lack strong scientific data. While Cultured Supply has deep knowledge of algae and seaweed supply chains, we are not certified health professionals. We do our best to cite reputable sources throughout the buyers’ guide to back up any claims related to specific health-related benefits. These sources can be found below. We encourage all businesses to do their own independent research and analysis when it comes to making specific health and nutritional claims when using algae in their products.