High in protein and low in carbon footprint, algae is a breakthrough for feeding the world in a changing climate “Algae? But... isn’t that gross?” That’s what Rebecca White commonly hears from surprised people at her booth at trade shows, after the unsuspecting visitors find out the snack bar they just ate, and actually really liked, contains algae. White is a research scientist at iWi, a nutrition company that runs one of the largest algae farms. She isn’t offering snacks filled with algae just to show people that the mossy greens can be added to food without making it taste or smell like pond water. The real mission is to discuss algae’s potential as a solution for a much bigger problem: the food security of our planet.
The algal research publication entitled, “Effects of salinity and nitrogen source on growth and lipid production for a wild algal polyculture in produced water media” is now available. Read highlights in this study where a polyculture of microalgae and other prokaryotes were tested in PW at a range of salinities and initial nutrient concentrations.