Algae is grown for food inside a futuristic Icelandic farm

Despite all the investment, there is still some way to go before microalgae become an everyday part of our diet.

According to Mr. Munch Smidt-Jensen, it still needs a lot of development.

He notes that the texture lacks firmness. Meanwhile, if the algae is a saltwater species, it can taste “fishy”.

“But there are ways to overcome it,” he adds.

There is also a public question.

“Are people ready for this?” How do we make it so everyone wants to eat it?”

Malene Lihme Olsen, a food scientist who studies microalgae at the University of Copenhagen, says its nutritional value needs more research.

“Green microalgae (chlorella) have a very strong cell wall, so it can be difficult for us to digest and get all the nutrients,” he says.

Currently, he said, microalgae are better added to other “carrier products” such as pasta or bread to help with taste, texture and appearance.

However, Ms Olsen believes microalgae are a promising future food.

“If you compare one hectare of soybeans in Brazil and imagine we have one hectare of algae, you can produce 15 times more protein per year (from algae).”