Biotech Collaboration Yields Versatile Plant-Based Protein from Algae for Food Industry

Scottish biotechnology company ScotBio collaborated with Queen Margaret University’s Scottish Centre for Food Development and Innovation (SCFDI) to develop a protein-rich ingredient derived from Spirulina, a blue-green microalgae, for the food industry. The new protein has undergone functional testing for its emulsifying, binding, and sensory performance in various food applications, showing comparable functionality to ingredients like egg and soy protein concentrate even after decolourisation and flavour neutralization.

With support from the Industrial Biotechnology Innovation Centre (IBioIC), ScotBio aims to scale up the production process and diversify into new markets with the Spirulina-derived protein. The ingredient, free from common allergens and requiring no additional stabilisers or flavour enhancers, is produced sustainably using a controlled indoor system that conserves land and water resources. This development aligns with efforts to localize and decarbonize food production, offering a valuable protein source for the UK supply chain that can be produced year-round.