Several environmentally sustainable advantages of spirulina over traditional food production approaches make it attractive in the food market. Environmentally, Spirulina cultivation offers various benefits including efficient land and water use, minimized greenhouse gas emissions, recycling nutrients biodiversity conservation, high productivity as well as adaptability.

According to the UnivDatos Market Insights analysis, the surge in product launches and the rise in demand for plant-based protein supplements will drive the global scenario of the spirulina food & beverage market. As per their “Spirulina Food & Beverage Market” report, the global market was valued at ~USD 450 Million in 2023, growing at a CAGR of about 9.5% during the forecast period from 2024 - 2032 to reach USD billion by 2032.  

These factors enable it to tackle food-related environmental problems while providing a nutritious and sustainable food source for the increasing global population.

1. Efficient Land Use: Spirulina is grown with minimal need for agricultural land, unlike other crop farming or animal rearing systems. It is grown on a large scale in either outdoor ponds or purpose-built production units. In this way, spirulina cultivation can be done in places that have little arable land or urban settings.

2. Minimal Water Usage: When compared with conventional crops like soybeans and almonds, spirulina requires very little watering. It can grow under saline, brackish, or waste waters thus minimizing freshwater pressure. Moreover, there is no water pollution resulting from its growth since fertilizers and pesticides are not required during its planting process.

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·       Reduced Greenhouse Gas Emissions: Spirulina cultivation has a relatively low carbon footprint compared to livestock farming. It doesn't produce methane, a potent greenhouse gas associated with livestock production. Additionally, spirulina absorbs carbon dioxide (CO2) from the atmosphere during photosynthesis, potentially mitigating climate change effects.

·       Nutrient Recycling: As a nutrient source, spirulina cultivation can utilize organic waste streams, such as agricultural runoff or food processing byproducts. This promotes circular economic principles by recycling nutrients and reducing waste. Additionally, spirulina can be grown in aquaponic systems, where fish waste provides nutrients for spirulina growth, creating a symbiotic relationship between organisms.

·       Biodiversity Preservation: Spirulina cultivation doesn't require the clearing of forests or natural habitats, preserving biodiversity. Unlike livestock farming, which often leads to deforestation and habitat destruction, spirulina production has minimal impact on ecosystems.

·       High Yield and Fast Growth: Spirulina has a rapid growth rate and high productivity compared to traditional crops. It can be harvested daily or multiple times weekly, providing a continuous food source. This high yield per unit area further enhances its efficiency and sustainability.

·       Versatility and Food Security: Spirulina is versatile and can be cultivated in various climates and environments worldwide. Its nutritional richness makes it a valuable food source, particularly in regions facing food insecurity or malnutrition.

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Recent advancements in spirulina food & beverages are:

Ø In August 2023, FUL Foods, an Amsterdam-based food-tech startup creating a new category of environmentally efficient, functional nutrition, launched its first product to the U.S. market, FULwater, a naturally vibrant blue functional water. FUL Foods has developed a game-changing process that recycles CO2, transforming one of Earth's most powerful sources of nutrition, spirulina, into a convenient, delicious ingredient for consumer foods and beverages.

Ø In July 2023, Israeli food-tech innovator SimpliiGood by AlgaeCore Technologies introduced a chicken schnitzel analog composed primarily of the high-protein microalgae ingredient spirulina.

Ø In September 2022, DIC Corporation invested USD 9 million at Earthrise, a U.S subsidiary, and Hainan DIC, a Chinese subsidiary, producing an edible blue-green algae, Spirulina, and the natural blue food colorant, LINABLUE.

Ø In August 2021, Prolgae launched a sweet spirulina powder and protein bar in Chennai, India, which is 100% vegan.

Ø In June 2021, Robertet, a French natural raw material and flavor and fragrance supplier, and Fleur de Vie, a microalga raw material producer, jointly launched a high-quality spirulina raw material called Spirulin Safe.

With dignified applications, these approaches will hopefully burgeon the global spirulina food & beverage market in the upcoming years. However, the journey towards universal adoption of new approaches comes with challenges. Primary concerns include the safety implications associated with the consumer goods sector, which limit their accessibility. The evolution of the consumer goods industry through innovative products is undeniably transforming how we approach the market. The current trajectory is anticipated to continue to elevate, bringing hope to people worldwide.

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 Conclusion

Despite the hurdles, the future of spirulina food & beverage is undeniably bright. A new dawn is breaking in the development of innovative consumer goods. There's no denying that these products are transforming the way of operating the industry, bringing enormous varieties to the population worldwide.

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