Algaerithm

About the team

We are three Chemical & Biomolecular Engineering students from NTU’s Renaissance Engineering Programme, with experience in computational research utilising Python and other databases. With roots in a resource-scarce country like Singapore, we value efficiency and embrace a circular economy that transforms waste into valuable products. Driven by the vision of a circular economy, we aim to revolutionise food production by creating sustainable, resource-efficient, and low-emission processes.

Our vision

Traditional protein sources like meat and plant-based alternatives often require significant land, water and energy resources, contributing to greenhouse gas emissions and deforestation. Despite being nutrient-dense and resource-efficient, algae are underutilised due to taste, texture and limited applications in mainstream diets. Thus, there is much potential in the utilisation of algae as an alternative protein source that is sustainable and scalable, more nutritious than traditional protein, and appealing and accessible to a broad consumer base. We therefore hope to develop algae-based alternative proteins through fermentation, which is believed to increase algae’s health benefits and can potentially improve algae’s flavour profile. Our long-term goal is to address the global protein demand while reducing the environmental footprint of traditional agriculture. By utilising algae, a rapidly renewable resource, and integrating it with fermentation technology, we aim to provide a circular, efficient and scalable solution.

Our solution

Our solution aims to combine algae cultivation, specifically Chlorella and Spirulina, with fermentation to maximise algal production with minimal resources and enhance its nutritional yields. Chlorella is rich in Omega-3 fatty acids, Vitamins A and B, and minerals while Spirulina has a higher protein and Omega-6 content. A combination of both microalgae will provide a more holistic nutritional gain. Their compatibility with fermentation enhances digestibility, neutralises taste, and unlocks their full nutritional potential, making them versatile for various food applications. The result is a scalable protein source developed as a powder for use in meat analogues, protein powders and functional foods. What makes our approach unique is the combination of fermentation technology with a circular production process. The residual biomass from the fermentation process will be repurposed as biofertilisers to cultivate algae growth, ensuring resource efficiency while minimising waste. Reducing agricultural resource consumption also has an added economic benefit, ensuring our product is accessible to all consumers.