Miranda Grizio

Seaweed (a macroalgae) has long been a dietary staple in Asian countries such as Japan, China, and Korea, while consumption of spirulina (a microalgae) dates to the Aztecs, who harvested it from the surface of Lake Texcoco. In the United States, algae may be best known in the food industry as a source of key hydrocolloids, including carrageenan, agar, and alginates. Today, food and beverage uses of algae continue to expand.

The global $4.7 billion algae products market is expected to reach $6.4 b…

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About the Author

Miranda Grizio, MS, is a member of IFT and a case study writer for IFT’s Food Science for Relief and Development Program ([email protected]).