Algae could satisfy the world’s quest for a sustainable protein source, at a time when global warming is accelerating and water resources are getting scarce. Image: Kevin Dooley, CC BY 2.0 via Flickr Algae—tiny organisms at the base of the food chain that pack a nutritional punch—could be the next big thing in plant-based protein, if recent developments in Singapore are any indicator. Last month, Californian plant-based seafood company Sophie’s Kitchen won S$1 million from Temasek Foundation , a philanthropic organisation, for its plan to produce microalgae from food waste and “transform Singapore into a protein export powerhouse”. A capsule of Simpliigood’s frozen spirulina. Image: Simpliigood Last week, Israeli-Singapore agri-technology start-up Simpliigood Asia launched its online store selling frozen spirulina, a blue-green algae with a mild nutty taste, in Singapore. It plans to expand to the rest of the region and set up a local manufacturing facility if demand is strong. Meanwhile, agritech firm Life3 Biotech recently partnered Temasek Polytechnic in Singapore to work at producing food-grade microalgae on a large scale in bioreactor tanks . Proponents say algae products require a fraction of the land, water and other resources needed to produce the same amount of beef and […]


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