The virtues are well-studied, the applications are expanding, and there is evidence of anticancer properties. They have entered human and animal food, cosmetics, fertilizers, and health products. They are antioxidants, rich in iron and iodine, release oxygen, and retain carbon dioxide (a blessing for the environment). The business in Portugal is still modest. However, the oldest microalgae industry in Europe is in the Algarve, the largest using sunlight is in Leiria, and the pioneer in Atlantic macroalgae cultivation is in Ílhavo. None of this is by chance.
The algae nursery is a small compartment filled with bubbling jars, containing species that grow in different sizes, shapes, and colors. Precious specimens are carefully supervised. Outside, three of the 14 hectares of former salt marshes are where Algaplus produces macroalgae in Ílhavo, with the lagoon at its feet and the sea nearby. There are algae inside, there are algae outside. All year round.
Algaplus was founded in 2012 and paved the way when there was no legislation, licenses, or even a business model in the country. In Europe, it is a pioneer in the controlled and sustainable cultivation of Atlantic macroalgae in aquaculture. This cultivation does not require arable land, potable water, or fertilizers. Helena Abreu is a marine biologist, one of the founders of Algaplus, and has been studying macroalgae since 1998. She knows their properties and qualities, as well as the tremendous effort that has been made to put the sector on the map. “We broke down many barriers to obtain licensing and organic certification,” she recalls.
ALGAplus is a pioneering company in seaweed production. Founded in 2012, it has paved the way. At its facilities in Ílhavo, the algae nursery is a small compartment filled with bubbling jars, where species of different sizes, shapes, and colors are born (Maria João Gala/GI).
Seaweed is antioxidant, rich in iodine, iron, calcium, magnesium, potassium, low in fat and sugar, and high in fiber in dietary products and supplements. It is a plant-based protein that adds texture in cooking, has a long shelf life with anti-inflammatory and antibacterial properties. It contains essential amino acids, essential fatty acids, vitamins A, D, E, and is an alternative to animal proteins, with Chlorella and Spirulina being the most consumed. “Seaweed comes first in new sustainable products,” highlights the biologist. They have gained ground in human food, animal feed, fertilizers, cosmetics, water pollutant removal, low-impact fuel production, and health therapeutic tests.
Helena Abreu does not hide Algaplus’s ambition. “To democratize seaweed consumption.” It seems simple, but here, it is complicated. Worldwide, 30 million tons are produced annually, mainly in Asia. The Ílhavo company produces around 30 tons, aiming to grow to 160 tons by 2022. There are certainties that excite and encourage: it has quality raw material all year round and knows what the market needs because it has never stopped looking at how the sector moves and works beyond borders. “We have never had difficulty selling our product,” she assures.
At Algaplus, three of the 14 hectares of former salt marshes are where the company produces macroalgae, with the lagoon at its feet and the sea nearby (Maria João Gala/GI).
Further south, in the Ria Formosa Natural Park in Olhão, Necton – Companhia Portuguesa de Culturas Marinhas SA is dedicated to the production of microalgae and traditional sea salt. It is the oldest in Europe to produce microalgae, since 1993, and the first to sell microalgae products on the European continent, in 1999. “We were born very early, created the markets, produced the technology, and looked for where we could sell our product,” recalls João Navalho, marine biologist and one of Necton’s founders. He never rested on his laurels, and his curiosity never waned.
Microalgae are in the water and invisible to the naked eye, only the color of the water reveals their presence. They have different segments, different needs, and different applications. Necton has four distinct markets. The aquaculture market, providing food for animals that then feed fish larvae, fish nurseries, for Greece, Turkey, Italy, and Spain. The cosmetics market, where microalgae are raw materials for three companies in the field, two French and one Spanish – if they find an active ingredient in a particular algae, they contact Necton. There is also the zebrafish market, used in animal testing due to their cellular lines being very similar to those of lab mice. And the aquarium market, supplying the Lisbon Oceanarium and other spaces in Europe and worldwide.
João Navalho been producing marine biologist and one of the founders of Necton, the oldest company in Europe producing microalgae since 1993, and the first to sell microalgae products on the European continent in 1999 (Carlos Vidigal Jr/GI).
The company has 63 employees, 15 of whom are dedicated to algae, while the rest focus on sea salt. “Algae are very interesting, but there are no miracles,” says João Navalho, who knows what he’s talking about. “The industry in our country is in its infancy; there is a market, there is enthusiasm that comes and goes, and there is a lot of ground to explore.”
Further north, in Pataias, Leiria, Allmicroalgae presents itself as a biotechnology company, producing microalgae for food, dietary supplements, animal feed, and agricultural solutions such as fertilizers. It is one of the largest microalgae producers in Europe. After several tests and the construction of a facility, the company was officially launched in November 2015 with a significant investment in technology and the construction of a fermentation area, expanding the business to other products. European certifications have been obtained, allowing for large-scale organic production. It is the largest in Europe to use sunlight in the fermentation process of algae in freshwater. The company produces 80 tons per year, with forecasts pointing to over 100 tons by the end of next year. More than 90% of the production is sold to Europe.
Allmicroalgae, located in Pataias, Leiria, is one of the largest microalgae producers in Europe (Nuno Brites/Global Imagens).
The company develops food products in powder form for snacks, bread, cookies, cereal bars, dietary supplements, as well as natural biofertilizers and animal feed for dogs and cats, pigs, poultry, and game birds. Optimizing nutrient consumption by the algae is a crucial part of the work, requiring control of temperature, light, and pH, with constant investment in research, innovation, and equipment. The company has mega-reactors and kilometers of tubing.
Júlio Abelho, a mechanical engineer and director of Allmicroalgae, believes in the sector’s potential. He says the food industry can no longer ignore this plant-based protein and that medical science will pay more attention to this resource. “Production has been going well,” he assures. The problem is the persistent lack of awareness, a relatively new area in the country that needs to be communicated and promoted. “There is a huge lack of knowledge, and it requires a massive effort; sometimes, it feels a bit thankless,” he comments. The issue of sustainability helps, as do new dietary habits, including the vegetarian and vegan markets.
Produced by Allmicroalgae, some examples of processed microalgae for public sale (Nuno Brites / Global Imagens).
Sea lettuce, old woman’s hair, seaweed.
This is a resource that is not widely explored in Portugal, but history shows algae in the diet of poor families in the 19th century. Algae on the beaches, with a taste of the sea, were eaten raw, and the names given back then persist to this day: old woman’s hair, sea purslane, sea bean, seaweed, sea lettuce, long stalk, sea spaghetti. There were no technical names, just names adapted to the appearance of what the eyes saw. Helena Abreu highlights this natural heritage. “We are reviving a long-forgotten tradition.” There is this past, there is the present, and there is the future. “There is tradition, there is a lot of research done in Portugal, there is a lot of knowledge, but the investment component is small, there is a lack of political will for Portugal to become the epicenter of algae production.” A country by the sea, the coastline is extensive, 943 kilometers on the mainland, 667 in the Azores, 250 in Madeira. The species now number around 300.
The University of Algarve has launched a digital platform, open to all, to collect data and information about algae found on Portuguese beaches. They ask for photos and details through an online survey. “We have noticed an accumulation of algae that is often not natural, not part of the system’s dynamics. They accumulate on many beaches, start to degrade and smell bad, and can be a problem for bathers and tourism,” says researcher Rui Santos from the Marine Science Center at the University of Algarve. “We are trying to understand what is happening, monitor these events, and therefore we ask people to pick up the algae and take photos.”
The goal is to identify invasive species, and there are already 25, to create a database, better understand this biomass by the sea, and analyze composites that may be interesting. The project started last summer, participation has exceeded expectations, and it will continue to cover the entire coast and the islands. “It makes sense to have a long time series and create correlations with environmental conditions to understand what triggers these events, understand this biomass.” Photos and data are sent anonymously, it is citizen science at work, all details are important, all information is useful.
From the sea to the laboratory, to scientific research, there is good news and prospects, potential therapeutic solutions. MARE – Marine and Environmental Sciences Center of the Polytechnic Institute of Leiria studies the potential of marine resources and analyzes potential applications in various areas: health, food, pharmaceuticals, cosmetics. The research is bearing fruit. In 27 species of macroalgae identified on the coast of Peniche, two molecules in a red alga have been found to have anti-cancer properties. But that’s not all. There are other compounds in other algae, one green and one brown, that show the ability to reverse Parkinson’s disease.
Studies continue as doors open in health after evaluating the cytological potential of algae. There is a world of more specific applications to explore. Celso Alves is a marine biologist and researcher at MARE and is part of the team responsible for this research. Of seven compounds isolated in the red macroalga, two were identified for the first time and stood out. “Two of them more intensely affect the viability of tumor cells,” he reveals. In other words, in cancer cell models, these two compounds inhibit the proliferation of tumor spheres, demonstrating an antitumor action. However, there is still a way to go to study more deeply and test in more complex models. There are other interesting data, other compounds from algae that may mean good news for Parkinson’s patients. Celso Alves specifies the advances. “The work developed so far has allowed the identification of two molecules from a brown alga and a green alga with neuroprotective activity in a cell model that mimics the condition of Parkinson’s disease in the laboratory, reversing the cell death of dopaminergic neurons responsible for the production of dopamine.” If these neurons die, and the levels of this neurotransmitter decrease, tremors, difficulty in movement, and other symptoms of Parkinson’s disease appear. Researchers continue their work to move to in vivo trials to, according to Celso Alves, “understand and validate the pharmacological application potential of these molecules.”
Challenges, photographs, and untold stories
From the sea to the plate. Even before putting acorns in the spotlight of national gastronomy, chef Pedro Mendes was already exploring algae in his restless search, like a busy bee that doesn’t like to stay still, for ingredients rarely used in the kitchen. About ten years ago, he discovered a company in the Algarve that sold algae for the food industry. Through his research, he realized that none of the approximately 500 species found on the Portuguese coast were toxic to humans. It was a revelation, and he never stopped using them. “They have immense and excellent properties for our bodies; it’s a food that has everything to be good,” he observes.
Democratizing the use of algae in Portuguese cuisine is a mission that chef Pedro Mendes fully embraces (Reinaldo Rodrigues/Global Imagens).
This year, in a project that had been simmering for a few years, he launched the book “Something with Algae,” a hundred pages, 40 recipes, including algae Brás, algae omelet, algae purée, and algae risotto. Democratizing the use of algae in Portuguese cuisine is a mission he fully embraces for several reasons: for their richness in minerals, texture, and flavor. “For the flavor and the story that can be told from there. It is a product we have in such abundance, that is so accessible, yet not as democratized as it could be, but it can come to occupy a place at the table. Algae can and should be a trend,” the chef argues.
Tapioca with algae. An appetizer prepared by Pedro Mendes. This year, in a project that had been simmering for some time, the chef launched the book “Something with Algae” (Reinaldo Rodrigues/Global Imagens).
Algaplus produces six species of algae, 90% for human consumption. The company has the brand Tok de Mar, offering fresh and dehydrated products, as well as others like salt and fleur de sel with algae, 8% for cosmetics, and the remainder for scientific research institutes and companies that need algae – with 75% of production exported, mainly to Europe. Products include sardine preserves with algae in olive oil, fresh sea lettuce, a thalassotherapy kit with algae, spirulina powder, among others. The focus on communication is evident, with Algaplus featuring algae recipes on a blog with suggestions from nutritionists and chefs describing the benefits of algae consumption. The market already has a sea mayonnaise that includes algae, and Helena Abreu is pleased with this step, noting that it “reduces salt by 50%.”
The company in Ílhavo mimics the functioning of coastal marine ecosystems in its algae production, in a controlled manner, seawater enters the fish farms, where sea bass and gilthead bream are produced organically, and is pumped into the macroalgae cultivation tanks through a filtration system.
The nutrients from this marine environment are utilized for macroalgae production, just as in their natural habitat. This circular blue bioeconomy, with aquaculture, is innovative in Europe.
Nature is not contradicted. “We focus on markets that, in essence, value sustainable production capacity. We cannot intensify production or use chemicals,” emphasizes Helena Abreu, who is also the president of Proalga – the Portuguese Association of Algae Producers, an organization founded in 2019 with four producers.
There are larger businesses, smaller projects, and a sector with companies that stand out in Europe. In 2018, Allmicroalgae obtained organic certification from the European Union to produce Chlorella, becoming the only company in Europe with large-scale organic production.
Joana Silva, a biologist and head of the Research and Development department at Allmicroalgae, notes that entering the food market is not easy. It requires a lot of work and effort, increasing the number of certifications. Despite the progress made, in 2020, the company joined forces with a French biotechnology group specializing in algae biology, microorganisms, food, and microbiota-based feed to boost the market. But there is still much to be done. “There is a lack of openness, willingness, understanding, and support from the entire value chain,” she emphasizes. A national vision is needed. What to highlight? “Clearly sustainability, sustainability is the future,” responds Joana Silva.
For João Navalho, a former president of Proalga, unity is strength, and it makes perfect sense to talk about algae, to include them in the narrative. “It makes perfect sense in the third millennium for all sorts of reasons. And we are better together.” Those in the sector know what it’s like to work with Nature, the details that matter, and the challenges along the way. “It depends a lot on how the authorities approach the issue; the regulation is complex and increasingly so. These are new products, and it becomes even more complex.”
João Navalho advocates for greater technological investment, simpler regulation, and different types of incentives. “It’s not enough for entrepreneurs and producers to have the will; political will is also crucial,” he argues.
Celso Alves has no doubt that algae are interesting and resilient organisms. “There are species of macroalgae exposed to harsh conditions, unable to move on the beaches, that develop mechanisms to thrive as a survival response.” And there is material to explore with an eye on pharmacological and biotechnological potential. “The knowledge we have now may not be applicable at the moment, but it can be used in the future for developing new therapies,” he emphasizes. Algae are a fascinating world to explore on many levels.
From the Algarve, Rui Santos mentions the desire to create a photo exhibition with images of algae from the university’s digital platform. An exhibition that could be itinerant. “A way to give back, a form of gratitude.” To all those interested and who do not overlook these beings that come from the sea and wash ashore.”
*News taken from the site Notícias Magazine: https://www.noticiasmagazine.pt/2021/algas-no-mar-na-terra-na-pele-no-prato/historias/268649/