Scientists from Singapore-ETH Centre (SEC), a collaboration between Swiss public university ETH Zurich and the National Research Foundation, are working on a project to produce microalgae-based proteins as an alternative, sustainable food source.
Dr Iris Haberkorn, the project’s leader, said her team is looking at growing microalgae using the by-products of tofu production – liquid soya whey and soya pulp – and making food products out of the proteins from the microalgae.
According to Dr Haberkorn, up to 200 tonnes of soya whey can be produced by a single tofu factory each day, based on its project titled ‘Urban Microalgae-Based Protein Production’ which aims to use these by-products, which would otherwise go to waste.
Professor Alexander Mathys, who is one of the SEC project’s lead principal investigators said, “Microalgae-based food products are good sources of protein, with high protein content of up to 70% and is packed with vitamins, well-balanced amino acid profiles and good ratios of polyunsaturated fatty acids.”
Meanwhile, the research team at SEC is also working to incorporate the microalgae into a mung bean protein paste which is then extruded using a 3D printer that can control the shape and texture of the final food product.
Singapore has become an ideal hub for sustainable food technologies as it seeks to ensure food security for its population, hoping to reach its ambitious ’30 by 30’ target i.e. producing 30% of its total food needs by 2030.
