Making Headway in Sustainable Food Production
“Urban Microalgae-Based Protein Production” project led by the Singapore-ETH Centre (SEC) and National University Singapore (NUS) completed
Preface and Challenge:
Singapore has launched the Green Plan 2030, a comprehensive national sustainability agenda to build a greener, more liveable, and sustainable city-state by 2030.
One of the key targets under the "Resilient Future" pillar is the "30 by 30" initiative, aiming to produce 30% of Singapore's nutritional needs locally by 2030.
Given Singapore’s land, freshwater, and natural resource limitations, achieving this ambitious goal will require innovative, resource-efficient, and scalable food production strategies that can thrive under urban constraints.
The project:
With increasing urbanisation and limited land availability, traditional agriculture alone cannot meet the food demand of dense city populations. Dr. Iris Haberkorn, project lead at the Singapore-ETH Centre (SEC), stated that traditional agriculture has limitations in urban spaces. At the same time, projections suggest that up to 68% of people will be living in urban environments by 2050, further emphasizing the need for alternative food production and processing systems that are both space and resource-efficient. These considerations inspired the conception of our project, noted Prof. Alexander Mathys and Prof. LIU Shao Quan, Lead Principal Investigators at the SEC and NUS, respectively.
The “Urban Microalgae-Based Protein Production” project hence offers a land-efficient, nutrient-rich protein alternative to resource-intensive, traditional meat and soy-based products. It employs a whole-value chain approach, combining technological innovations with consumer insights and industry partnerships to create commercially viable and palatable microalgae-based food products.
Findings and challenges:
Throughout the research process, several significant breakthroughs have been achieved. The project demonstrated that microalgae can be grown employing a circular economy approach using safe to use side-streams of the tofu and beer industries. A robust and scalable microalgae cultivation and processing method was developed, resulting in a nutrient-rich biomass ingredient suitable for the alternative protein market. The process ensures both high product quality and yield. Additionally, the efficiency of protein extraction from microalgae was significantly improved.
Based on these developments, hybrid seafood analogues have been created. For example, a fish-like texture was replicated through extrusion using a combination of microalgae, pea and mung bean proteins. Mock calamari rings were also produced from microalgae protein using 3D food printing technology. These innovations are especially relevant in contexts such as Singapore, where seafood is highly valued and widely consumed. This advancement broadens the applicability of microalgae-derived proteins, especially considering that microalgae-derived products have been found to contain a high protein content along with essential vitamins, a well-balanced amino acid profile, and favorable ratios of polyunsaturated fatty acids. These nutritional characteristics make microalgae a promising substitute for conventional protein sources.
Despite these advancements, the commercial viability of microalgae-based foods depends on improving supply chain efficiency and consumer perceptions. Consumer studies have shown that there is growing consumer interest in alternatives to meat and seafood.
Resolutions:
Raising public awareness about the benefits of microalgae and positioning it as a desirable, nutritious, and culturally relevant food option will be crucial for driving global adoption. At the same time, continued efforts to enhance the sensory qualities and texture of microalgae-based products will further increase their appeal. Tailored marketing strategies—adapted to specific consumer segments and cultural contexts—will be essential for overcoming perceptual barriers, building familiarity, and encouraging trial and repeat consumption.
Microalgae-based foods represent a promising step toward achieving Singapore’s national self-sufficiency in nutrition. They open new avenues for innovation in food technology and offer a sustainable solution to Singapore’s current reliance on imported food.
Team:
We would also like to take this opportunity to express our deep appreciation to the entire team for their outstanding contributions to this project and the meaningful impact their work has made.
Lead Principal Investigators
Prof. Alexander MATHYS (SEC) and Prof. Shao Quan LIU (NUS)
Co-Investigators
Prof. Weibiao ZHOU (NUS), Prof. Dejian HUANG (NUS), Prof. Michael SIEGRIST (ETH), and Dr. Melanie WEINGARTEN (A*STAR)
Researchers
Dr. Alcine CHAN (NUS), Dr. Iris HABERKORN (SEC), Dr. Audrey KOH (NUS), Dr. Rahman Talukder MAHABUBUR (A*STAR), Byron PEREZ (SEC), Dr. Poornima VIJAYAN (NUS), Dr. Zhixuan SONG (NUS) and Dr. Bianca WASSMANN (SEC)