Spirulina and chlorella are nutrient-packed microalgae renowned for their high protein content, essential vitamins (like B12), minerals, and powerful antioxidant properties. Traditionally consumed as powders, tablets, or supplements, these microalgae have earned a strong reputation as superfoods. However, their intense earthy flavor and gritty texture often limit their inclusion in everyday diets.
To address this challenge, researchers have explored creative food delivery formats that make these superfoods more enjoyable and accessible. One such innovation? Hard candies—a fun, chewable, and shelf-stable vehicle for delivering nutrition without compromising on taste.
Study Objectives
This study aimed to:
- Develop hard candies fortified with spirulina and chlorella, focusing on palatability and texture.
- Evaluate the antioxidant capacity of the final product.
- Analyze the nutritional profile, including protein, vitamin B12, iron, and chlorophyll content.
- Assess consumer acceptability through detailed sensory evaluation.
Bridging the Gaps in Research
While spirulina and chlorella are well-established in the health food space, few studies have investigated:
- Optimal formulations for masking their strong flavors in hard candies.
- Stability of bioactive compounds during high-temperature candy processing.
- Consumer perception of algae-infused confections, especially in terms of taste and texture.
Key Innovations
This study introduced several breakthroughs:
- First successful integration of spirulina and chlorella into hard candies without relying on excessive sweeteners or artificial additives.
- Enhanced bioavailability of nutrients in a convenient, chewable format—ideal for both children and adults.
- Retention of antioxidant activity post-processing, proving that key nutrients remain effective after exposure to heat.
- Use of organic flavors, preservatives, and natural pigments, aligning with clean-label food trends.
Hard candies were chosen for their long shelf-life, ease of consumption, and excellent ability to mask undesirable flavors, making them an ideal candidate for functional food innovation.
Where It Was Developed
The research was spearheaded by Dr. Hussnain Ahmed Janjua in collaboration with Dr. Mecit Halil Oztop (METU) under the MCSA project SuChAQuality.
Highlights of the Final Product
The developed spirulina and chlorella hard candies feature:
- High antioxidant activity, comparable to that of berries and green tea—thanks to phycocyanin (spirulina) and chlorophyll (chlorella).
- Significant protein content (5–10% per serving), offering an energy-boosting snack.
- Positive consumer feedback, with testers preferring algae-based candies over plain sugar candies.
- Stable nutrient retention post-processing, validating the preservation of vitamins and antioxidants during candy manufacturing.
Opportunities for Collaboration
This innovation opens the door to interdisciplinary and industry partnerships.
1. Academic & Research Institutions
- Food Science & Nutrition Departments – for further formulation, bioavailability trials, and clinical studies.
- Biotechnology Labs – to optimize algae strains for improved nutrient profiles.
- Sensory Science Experts – to enhance taste-masking and consumer appeal.
2. Food & Nutraceutical Industry
- Functional Food Manufacturers – for large-scale production and commercialization.
- Supplement Brands – for sugar-free or fortified variants (e.g., with probiotics).
- Confectionery Brands – to explore algae-based additions to their product lines.
3. Health & Wellness Sector
- Dietitians & Nutritionists – to validate health claims and recommend for specific groups (children, athletes, elderly).
- Healthcare Providers – for use in dietary supplementation and malnutrition interventions.
4. Sustainability & Agri-Tech Partners
- Algae Farms – to ensure high-quality and eco-friendly raw materials.
- Packaging Innovators – to develop biodegradable or edible packaging.
5. Public Sector & NGOs
- Public Health Agencies – to implement in community nutrition programs.
- Food Regulatory Authorities – to establish safety and labeling standards.
Conclusion: Where Wellness Meets Indulgence
By transforming microalgae into tasty, nutrient-rich candies, this research bridges the gap between functional foods and consumer-friendly formats. Spirulina and chlorella hard candies represent a unique fusion of health, science, and enjoyment—offering a practical alternative to traditional supplements.
With rising global demand for healthier snacks, algae-based candies could soon enter the mainstream. Future studies will focus on long-term storage, nutrient stability, and scalability for mass production. As we continue to innovate at the intersection of food science and consumer preferences, these algae-powered treats might just be the future of guilt-free snacking.
The author is a Professor at Atta-Ur-Rahman School of Applied Biosciences (ASAB), National University of Sciences and Technology (NUST). He can be reached at [email protected].
Research Profile: https://bit.ly/4lKdHkB
