A Scottish biotech start-up is gearing up to expand into new markets with the development of a new high-value food ingredient derived from Spirulina, the blue-green microalgae known for its ‘superfood’ qualities.

The team at ScotBio and researchers from the Scottish Centre for Food Development and Innovation (SCFDI) at Queen Margaret University have collaborated to assess the functional profile of a sustainable protein-based ingredient.

This includes assessing its emulsifying and binding properties and its application in various food products. The project was supported by feasibility funding from the Industrial Biotechnology Innovation Centre (IBioIC).

The new protein is produced alongside the start-up’s flagship products, SupaBlu™ – a Spirulina-derived, natural food colourant and a UK first: its fresh, raw spirulina (with some 3x more bio-available nutrition than powdered spirulina, both markets dominated by importers, something ScotBio wishes to address).

The business recently moved to a purpose-built facility to scale up production to commercial levels using LED reactors to create the optimal environment for more consistent, nutritionally purer algae growth.

The move, and accompanying research has unlocked significant markets for the new site’s outfit beyond SupaBlu, allowing the firm to access producers in the nutraceuticals industry, health & wellness space and food producers.

The research team tested the protein’s performance in various food applications, developing and refining recipes based on consumer feedback. Results showed that the by-product had the potential to match the functionality of a number of current industry ingredients, including egg or soy protein concentrate. Even after removing its natural colour and flavour, the protein continued to perform effectively, making it a versatile ingredient with minimal impact on taste or appearance.

Unlike synthetic ingredients, Spirulina-derived protein is allergen-free and does not require flavour enhancers or stabilisers to adjust the taste and texture of products. In addition, growing algae in a controlled, indoor environment, avoids the variability and seasonality of traditional agricultural practices and requires significantly less land and resources, making it possible to sustainably produce high-value ingredients in the UK year-round.

Dr Joe Palmer, product development manager at ScotBio, said: “I’m very pleased with the progress we’ve made. Our process is unlocking possibilities for plant-based food products, offering a healthy and sustainable alternative to traditional ingredients.

We are always looking for new ways to reduce waste and, with our proof of concept now validated for this new ingredient, we can scale up the process and diversify into new markets. This will be key to securing new revenue streams and investment opportunities for the company, while creating a valuable new protein source for the UK supply chain that can be produced here throughout the year.”

Annelie du Plessis, senior business engagement manager at IBioIC, added: “ScotBio’s success highlights the significant role biotech start-ups play in advancing environmentally friendly ingredients and contributing to a circular economy. The development of high-value protein from Spirulina demonstrates algae’s huge potential in sustainable food production and building supply chains within the UK.

Our aim is to help companies expand by providing the support they need to apply their technologies in new areas, and we look forward to witnessing the continued growth and commercial applications of this exciting new product.”