News
Apr 6, 2026 - Foods
Alternative Proteins - Microbiological Safety in Algae, Spirulina and Chlorella
In addition to plant-based meat alternatives, alternative protein sources such as algae, spirulina, and chlorella are also gaining importance. They are considered nutrient-rich and sustainable but at the same time present manufacturers with new challenges regarding quality assurance and microbiological safety.
Since these products are often cultivated in aquatic systems or under controlled conditions, there is an increased risk of microbiological contamination – such as from bacteria, yeasts, molds, or unwanted accompanying organisms. Cyanotoxins, heavy metals, or environmental contaminants can also play a role, depending on origin and production conditions. Especially critical are raw materials and processing steps where contamination may occur.
For manufacturers and distributors, comprehensive control along the entire production chain is therefore crucial – from raw material extraction to processing through to the final product. In addition to microbiological analysis, purity, identity, and adherence to legal limits are central aspects for the marketability of these products.
BAV Institute and the Tentamus laboratories support companies with specialized analyses of microorganisms, toxins, and contaminants in alternative protein sources. In this way, we contribute to reliably ensuring the safety and quality of innovative foods and complying with regulatory requirements.
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