How can we create foods that are both nutritious and environmentally sustainable? One promising answer lies in the use of low-trophic fish, such as small pelagic and other underused species, and edible algae as innovative ingredients for everyday foods, like spreads.
These ingredients combine nutritional richness with resource efficiency, offering a new way to diversify the food supply while easing pressure on heavily targeted fish stocks.
The Benefits Beneath the Surface
Low-trophic fish and microalgae are naturally rich in high-quality proteins and long-chain omega-3 fatty acids, essential for heart and brain health. Macroalgae, on the other hand, contribute fibre, minerals (including iodine in some brown seaweeds), and a range of bioactive compounds that can support well-being.
By blending these marine ingredients, producers can design spreadable foods that are healthy, affordable, and environmentally responsible.
From Concept to Practice
Developing such spreads starts with a classic oil-in-water emulsion, similar to what’s used in mayonnaise or creamy dressings. To make the product more sustainable, part of the fat phase can be replaced with structured oils, improving the fatty-acid profile while maintaining the desired texture and spreadability.
To stabilise the emulsion, proteins from dairy, plants, or fish can be used, depending on the recipe. Achieving the right balance of pH, salt, and mixing intensity ensures a smooth and stable consistency.
Taste and Quality Matter
A key part of product development lies in flavour design. Moderate sodium levels, combined with acids, herbs, spices, and umami-rich compounds derived from fish and seaweed, create a balanced and pleasant taste. Selecting the right algae species, and carefully managing how much is added, helps to avoid overly “marine” notes.
Maintaining high product quality also means keeping oxidation under control, ensuring hygiene during production, and using suitable packaging.
Safety and Regulation
From a regulatory perspective, allergen labelling for fish ingredients is mandatory. For algae, the iodine content must be monitored through careful selection of species and portion sizes. In the EU, some microalgae and processing methods fall under the Novel Food Regulation, while more established ingredients can follow standard food and hygiene rules.
Bringing Innovation to the Market
To accelerate innovation, producers can start with approved ingredients and technologies compatible with standard mixing and filling equipment. Sensory testing, adjusting saltiness, acidity, and texture, helps fine-tune recipes to consumer preferences.
With the right formulation, low-trophic fish and algae can move from pilot recipes to market-ready spreadable products, offering a practical example of how blue bioresources can support healthier diets and a more sustainable food system.
Original article by Dr Milica Pojić, Principal Research Fellow at the Institute of Food Technology, University of Novi Sad, Serbia (FINS).
Edited by the reframe.food team.
Photos courtesy of FINS.