In the heart of Iceland, a revolutionary approach to food production is taking shape. Vaxa's innovative facility is harnessing the power of microalgae, a resource-rich in protein, carbohydrates, omega-3s, fatty acids, and vitamin B12, to address global food insecurity. By utilizing LED lights to replicate sunlight and tapping into the energy resources of a nearby power plant, Vaxa produces up to 150 metric tonnes of algae annually. The company plans to expand its operations, envisioning a sustainable future where microalgae serves as a vital ingredient in everyday foods like bread and smoothies.
Microalgae's cultivation relies heavily on specific light wavelengths. Mr. Haflidason from Vaxa explains,
"More than 90% of the photosynthesis happens within very specific wavelengths of red and blue light."
"We are only giving them the light that they use."
This precise light spectrum enables efficient photosynthesis indoors, paving the way for year-round algae production.
The versatility of microalgae extends beyond nutrition. Algiecel has been experimenting with portable modules housing photo-bioreactors that capture CO2 emissions from carbon-emitting industries while simultaneously producing food and feed. Asger Munch Smidt-Jensen highlights the environmental benefits:
"You end up with a slightly negative carbon footprint."
Such innovations present a dual opportunity to combat climate change and enhance global food security.
Historically, microalgae have been a lesser-known food source, despite their consumption in ancient Central America and Africa. Today, the potential market for microalgae is projected to reach $25.4 billion by 2033. The European Space Agency is even exploring the feasibility of growing microalgae on the International Space Station, indicating its vast potential.
Vaxa's facility exemplifies efficient resource usage, harvesting about 7% of its crop daily. The rapid replenishment ensures a constant supply of fresh algae for various applications. Despite the promising potential, Malene Lihme Olsen, a food scientist at Copenhagen University, advises caution:
"Green microalgae [chlorella] have a very robust cell wall, so it can be difficult for us to digest and get all the nutrients."
This challenge underscores the need for continued research into the nutritional value and digestibility of microalgae.
Olsen also draws an eye-opening comparison:
"If you compare one hectare of soy in Brazil, and imagine we had one hectare of algae field, you could produce 15 times more protein a year [from the algae]."
Such efficiency highlights microalgae's potential as a sustainable protein source.
Vaxa's innovative approach involves leveraging nearby industrial resources. The facility captures CO2 emissions from a local power plant and converts them into biomass. Mr. Haflidason elaborates on this process:
"The algae is eating CO2, or turning the CO2 into biomass."
This integration exemplifies how industry collaboration can drive sustainable food production.
Despite its many advantages, the perception of consuming microalgae remains a challenge. Mr. Haflidason reassures skeptics:
"We are absolutely not proposing that anyone should eat green sludge."
Instead, Vaxa aims to enhance the nutritional value of familiar foods:
"We're just going to change the nutritional value of the foods that you eat."
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