BLOGS

A unique algae collection of microscopic marine and freshwater species that began a century ago has nearly doubled in size in the 20 years it has been based at the Scottish Association for Marine Science (SAMS) in Oban. The Culture Collection of Algae and Protozoa (CCAP) is one of the world’s most biodiverse collections, looking…

Peter He and a team of researchers are developing novel technology that converts pulp and paper mill flue gas (carbon emissions) and aquaculture wastewater into algae-based protein for aquafeed pellets. In short, they’re turning pollution into fish food. https://eng.auburn.edu/news/2024/12/researchers-earn-doe-grant-to-convert-polluted-waste-into-aquafeed

Seaweed is once again showing promise for making cattle farming more sustainable. A new study by researchers at the University of California, Davis, found that feeding grazing beef cattle a seaweed supplement in pellet form reduced their methane emissions by almost 40% without affecting their health or weight. The study was published today (Dec. 2) in Proceedings…

By looking at the tiniest virus-infected microbes in the ocean, researchers are gaining new insights about the marine food web that may help improve future climate change predictions. The new study, co-authored by Wake Forest Assistant Professor of Biology Sheri Floge, brings together viral ecologists, chemists and physicists to find out more about marine microbes and…

Algae are a vast group of photosynthetic organisms, ranging from microscopic species (microalgae) like chlorella and phytoplankton, to large multicellular species (macroalgae) like kelp and seaweed. The history of algae stretches back billions of years, as these diverse, simple organisms have played an essential role in shaping Earth’s environment and biological evolution. https://algaeplanet.com/a-brief-history-of-algae/?utm_source=mailpoet&utm_medium=email&utm_source_platform=mailpoet&utm_campaign=none

In the world of advanced science and technology, breakthroughs often come from unexpected places. For Hydrosome Labs, the game-changer is ultrafine bubbles—or nanobubbles—an innovation poised to reshape fermentation processes across industries like brewing, biopharma, and precision fermentation.

Berkeley, CA – Bay Area-based seaweed innovation startups Umaro and Sway have been awarded a Department of Energy (DOE) Mixed Algae Conversion Research Opportunity (MACRO) grant of $1,500,000 to innovate new processing techniques that upcycle alginate sidestreams from Umaro’s seaweed protein production into Sway’s seaweed-based bioplastics. https://swaythefuture.com/press-release-macro-grant

The U.S. Department of Energy’s Bioenergy Technologies Office (BETO) and Office of Fossil Energy and Carbon Management (FECM) have announced $20.2 million in funding for 10 university and industry projects to advance mixed algae development for low-carbon biofuels and bioproducts. Located in seven states, these selected projects will address high-impact research and development focused on converting algae, such as…

Biostimulants are substances that improve plant health by enhancing metabolic and physiological mechanisms such as nutrient uptake and tolerance to environmental stresses. Diverse microalgae species have become an attractive source of biomass due to their several organic compounds with biostimulant activity. The composition of these biostimulants can vary depending on microalgae species and its growth…

Israel’s Brevel, a biomass fermentation startup producing microalgae proteins, announces that it has completed the construction of its demonstration facility and secured two commercial agreements with leading F&B companies. The startup inaugurated a new site in Southern Israel this June, featuring headquarters, R&D space, and proprietary industrial-scale fermenters. The facility has been designed to implement a First-Of-A-Kind (FOAK) strategy…

Today, we bring two microalgae innovations unlocking an alternative protein source with remarkable nutritional and sustainability benefits for the growing population. Microalgae used for protein production have a higher yield than crops such as soybeans and wheat, and use less water and land. They are considered an ideal source for producing nutritious and digestible food in the future when climate change…

A new University of Texas, Arlington (UTA) study on the algae-jellyfish relationship has implications for both humans and coral reefs. Marine animals like jellyfish, corals, and sea anemones often live with algae inside their cells in a symbiotic relationship. The animals give the algae nutrients a place to live; in return, algae give the animals…

“We are facing an existential crisis,” said Chilton, who is a professor and the director of the Center for Precision Nutrition and Wellness in the School of Nutritional Sciences and Wellness at the College of Agriculture, Life and Environmental Sciences. “The world population will be around 10 billion people by 2050. That means we need to increase food production to feed…

Chicago, US-based alt-seafood start-up Aqua Cultured Foods has obtained self-GRAS status in the US, following a recent review by an independent panel of qualified scientific and toxicology experts. GRAS independent conclusion gives Aqua the green light to sell its products to consumers in the US. Aqua’s first products – tuna and scallops – are made…

There’s a problem piling up on the shores of Mexico’s famous Yucatan Peninsula. Since 2011, a brown seaweed called sargassum has been drifting onto the popular beaches of Quintana Roo. In 2019, it got so bad that local officials declared a ‘seaweed emergency’.    The unprecedented recent influx of Sargassum seaweed on coastal shores demonstrates…

Blue Evolution Inc., an innovator of regenerative blue biotechnology, and Blu3 Inc., a company that specializes in regenerative ocean technologies, have announced their merger. This strategic move creates a vertically integrated company with expertise in seaweed farming, bioproduct development, and market-ready applications across food, agriculture, biomaterials, and critical minerals. https://www.einpresswire.com/article/754392161/blue-evolution-and-blu3-merge-to-drive-industry-leadership-in-sustainable-seaweed-innovation

AIMS scientists have completed the first in a series of planned field trips to Western Australia’s tropical seaweed meadows to understand the nutrient levels required to maximise growth of Sargassum (a common tropical seaweed).  The trip was part of the Blue Carbon Seascapes project to find out if Sargassum can provide a nature-based solution to help reduce climate change impacts by…

Tiny diatoms in the ocean are masters at capturing carbon dioxide (CO₂) from the environment. They fix up to 20 percent of the Earth’s CO₂. Prof. Ben Engel’s team at the Biozentrum of the University of Basel has now discovered a protein shell in these algae that is necessary for efficient CO₂ fixation. This groundbreaking…

Research by a team at University of Malta’s Institute of Earth Systems is looking at how microalgal inputs might offer options to support agricultural production, including both crop support and livestock support. The evidence summarised by their new academic paper, Microalgae-Based Crop Support Technologies Show Multifaceted Promise Well-Suited to Looming Threats, suggests great technological potential for…

UConn students and faculty are taking two teams to the final for the U.S. Department of Energy’s AlgaePrize competition. The interdisciplinary teams will develop sustainable, algae-based products for use as a poultry feed supplement and food preservative.

In new research published in the scientific journal Discover Food, Dr. Asaf Tzachor, Founder and Academic Director of the Aviram Sustainability and Climate Program at Reichman University, along with a team of researchers from Iceland, Denmark and Austria, report the use of state-of-the-art biotechnology to cultivate photosynthetically-controlled Spirulina, and produce carbon–neutral and nutritious biomass containing…

Using the power of fermentation, the US startup Algae Cooking Club produces, in just three days, a chef-grade cooking oil derived from microalgae using significantly fewer resources and emitting less carbon than traditional vegetable oils. Algae Cooking Club: Omega-9 Packed Microalgae Oil with Superior Sustainability and Smoke Point

The National Algae Association (NAA) continues to foster collaboration between academia and the algae industry through its Algae Production Incubator Program. The initiative aims to lower risks for algae startup companies while providing valuable training opportunities for microbiology students. National Algae Association Expands Algae Production Incubator Program

Algae, members of a group of predominantly aquatic photosynthetic organisms of the kingdom Protista. Algae have many types of life cycles, and they range in size from microscopic Micromonas species to giant kelps that reach 60 metres (200 feet) in length. Their photosynthetic pigments are more varied than those of plants, and their cells have features not found among plants and animals. In addition…

At present, Earth is the only planet known to be capable of supporting life. But despite the fact that humanity cannot reasonably exist anywhere else, the way that humans currently live on this planet is simply not sustainable in the long term. From resource-intensive agriculture and pollution to climate change and global biodiversity loss, humans must fundamentally alter…

Wth short summers, a cold climate, and a landscape of lava fields and glaciers, Iceland’s not the first place you’d link with food production. But pioneering entrepreneurs are growing some surprising crops and doing it sustainably. BBC News shares this video of farming innovation using green energy to produce fresh produce in a cold climate.…

Sargassum mats piled up on beaches release hydrogen sulfide as they decompose. The gas smells like rotten eggs; it can irritate the eyes, nose, and throat and have a negative impact on tourism, the primary economic driver in many locations. The mats must then be removed, often by hand, where they go to landfills and…

While terrestrial agriculture has long provided the backbone of the world’s food production system, a new opinion article makes the case for increased investment in algae-based food and aquaculture systems as a means of meeting nutritional needs while reducing the ecological footprint of food production. https://journals.plos.org/plosbiology/article?id=10.1371/journal.pbio.300182