A new research partnership between Singaporean and New Zealand science institutes could see two “superfood” algae species become nutritious sources of protein used in everyday food items. The study, led by New Zealand’s Cawthron Institute, has been awarded $3 million to investigate the potential of the red seaweed, Karengo, and the microalga Chlorella as everyday alternative protein sources. Both types of algae have high protein content but require an innovative approach to fully realize their nutritious potential.

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