Scientists created a new type of fake meat using special algae from the Andes mountains. They tested two types of algae—Llaska and Cushuro—to see if they could make a meat substitute that tastes and feels like real chicken. The results were promising: the algae-based meat had a similar texture to chicken and contained all the important proteins your body needs. Even better, one type of algae had 30 times more antioxidants (healthy compounds that fight damage in your body) than real chicken. This discovery could help create healthier, more environmentally friendly meat alternatives for people looking to eat less meat.

The Quick Take

  • What they studied: Can scientists make a fake meat product using algae that tastes, feels, and is as nutritious as real chicken meat?
  • Who participated: This was a laboratory study testing two types of Andean algae (Llaska and Cushuro). No human participants were involved—researchers tested the physical and nutritional properties of the algae-based products directly.
  • Key finding: Both algae types created a meat-like texture similar to chicken when processed at specific temperatures. One algae type (Cushuro) had 30 times more antioxidants than chicken and contained all the essential amino acids (building blocks of protein) that your body needs.
  • What it means for you: This suggests that algae-based meat alternatives could become a healthier and more sustainable option than traditional meat. However, this is early-stage research, and these products aren’t yet widely available for consumers to try.

The Research Details

Researchers took two types of algae from the Andes mountains and processed them using a special machine called a high-moisture extruder. This machine heats and compresses the algae at specific temperatures and moisture levels to create a texture similar to meat. They tested different temperature and moisture combinations to find the best settings.

Once they created the algae-based products, they ran several tests. They used cameras and computer software to measure the color, comparing it to real chicken. They performed compression tests (basically squeezing the product) to measure how firm and chewy it was. They also analyzed the nutritional content by breaking down the samples in a laboratory to measure proteins, fats, carbohydrates, and beneficial compounds like antioxidants.

This type of study is important because it helps scientists understand whether new food technologies can create products that are both tasty and nutritious before they’re made available to consumers.

Understanding how to process plant-based ingredients into meat-like products is crucial for developing sustainable food alternatives. The meat industry uses significant resources and contributes to environmental problems. By testing whether algae can create convincing meat substitutes with good nutrition, researchers can help address both health and environmental concerns.

This is a controlled laboratory study that used standardized scientific methods to measure physical and nutritional properties. The researchers used multiple testing techniques (color analysis, texture testing, and chemical analysis) to ensure accuracy. However, this study tested the products in a lab setting only—it didn’t involve people actually eating and evaluating the meat alternatives. The sample size and specific details about the testing conditions weren’t fully described in the abstract, which limits our ability to fully assess the study’s reliability.

What the Results Show

The researchers successfully created meat-like products from both algae types. The Llaska algae created a product that was firmer and chewier, while the Cushuro algae created a product with a texture more similar to chicken meat. When processed at 135°C (275°F) with specific moisture levels, both products had textures comparable to actual chicken.

The color analysis showed interesting differences: Llaska appeared green, while Cushuro was dark brown. Importantly, Cushuro’s color and brightness were similar to real chicken meat, making it a more convincing visual match.

Nutritionally, both algae products contained all nine essential amino acids—the specific proteins your body cannot make on its own and must get from food. This means both products could provide complete protein nutrition similar to chicken. The Cushuro algae showed exceptional antioxidant levels, containing about 30 times more antioxidants than chicken meat. Antioxidants are compounds that help protect your cells from damage.

The study found that processing conditions significantly affected the final product. Temperature and moisture levels were critical—too dry or too hot, and the texture wasn’t right. The Llaska algae required 75% moisture content, while Cushuro needed 65%, showing that different algae types need different processing approaches. The color differences between the two algae types suggest that Cushuro might be more visually appealing as a meat substitute since it naturally resembles cooked chicken.

This research builds on growing interest in plant-based meat alternatives. Previous studies have explored soy, pea protein, and other plant sources for meat substitutes. This study is unique because it focuses on algae from the Andes mountains, which haven’t been extensively studied for this purpose. The finding that these algae can match chicken’s amino acid profile is significant because many plant-based alternatives struggle to provide complete proteins. The exceptionally high antioxidant content in Cushuro exceeds what most other plant-based alternatives offer.

This study only tested the products in a laboratory—no actual people tasted or ate the meat alternatives, so we don’t know if they’d be appealing to consumers. The study didn’t compare the cost of producing these algae-based products versus traditional meat or other plant-based alternatives. The abstract doesn’t provide detailed information about exactly how many samples were tested or whether the results were consistent across multiple batches. Additionally, the study didn’t test how the products would perform when cooked in different ways or how long they’d stay fresh. These are important questions that would need to be answered before these products could be sold in stores.

The Bottom Line

Based on this research, algae-based meat alternatives appear to be a promising development (moderate confidence level). If these products become commercially available, they could be a nutritious option for people interested in reducing meat consumption. The high antioxidant content in Cushuro-based products could provide additional health benefits. However, wait for consumer taste tests and safety studies before making this a dietary staple. This is early-stage research, and more testing is needed.

This research is most relevant to: people interested in plant-based or vegetarian diets, environmentally conscious consumers, people looking to reduce meat consumption, and food companies developing sustainable protein alternatives. This research is less immediately relevant to people who primarily eat meat and have no interest in alternatives, though the environmental benefits could eventually affect everyone.

Since these products aren’t yet commercially available, there’s no immediate timeline for consumers. If companies begin producing these algae-based meats, it would likely take 2-5 years for products to reach store shelves, pending additional safety testing and regulatory approval. Once available, any health benefits would likely be noticeable within weeks to months of regular consumption, similar to other dietary changes.

Want to Apply This Research?

  • Once algae-based meat products become available, users could track weekly servings of plant-based meat alternatives consumed and monitor energy levels, digestion, and overall wellness scores to personally assess how these products affect them.
  • When these products become available, users could set a goal to replace one meat-based meal per week with an algae-based alternative, gradually increasing frequency based on taste preference and how they feel.
  • Track consumption frequency of algae-based products, note any digestive changes, energy levels, and taste satisfaction ratings. Compare these metrics over 4-8 weeks to assess personal tolerance and preference for the new food alternative.

This research describes laboratory testing of experimental algae-based meat products that are not yet available for consumer purchase. These findings are preliminary and have not been tested in humans. Before consuming any new food product, especially if you have food allergies, digestive conditions, or take medications, consult with your healthcare provider or registered dietitian. This article is for informational purposes only and should not replace professional medical or nutritional advice. Always follow food safety guidelines and regulatory approvals in your country before consuming new food products.