The vertical farming industry, previously focused on leafy greens, is pivoting toward protein production as new strains of microalgae promise unprecedented yields. Singapore-based Sustenir Agriculture recently unveiled the first commercial-scale vertical farm growing a patented strain of Chlorella vulgaris that’s 65% protein by dry weight – higher than soy or even whey protein isolate.
Their 18-story facility produces:
7,000 kg of protein monthly from just 0.8 acres
Algae with all nine essential amino acids and high B12 content
A neutral-flavored powder that dissolves completely in liquids
CEO Benjamin Swan claims: “We’re achieving photosynthetic efficiencies never seen in nature through tailored LED spectra that optimize each growth phase.” The operation uses 95% less water than soy farming and is carbon-negative due to algae’s CO2 sequestration.
Major food brands are taking notice. Nestlé has partnered with the company to develop algae-based protein shakes, while Unilever is testing it as a chicken substitute. The U.S. military is funding research into portable algae reactors for field rations.
Nutritionists highlight particular benefits for:
Elderly populations needing highly digestible protein
Athletes seeking clean protein without bloating
Vegan diets lacking complete amino acid profiles
However, consumer acceptance remains a hurdle. “People hear ‘algae’ and think pond scum,” admits food scientist Dr. Hannah Lee. “We’re working on flavor masking and incorporating it into familiar products like pasta and protein bars.”
With global protein demand projected to double by 2050, investors are pouring $1.2 billion into algae protein startups this year alone. If scalability challenges can be overcome, microalgae may soon disrupt both the plant and animal protein markets.
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