Foodies are shifting their focus this spring toward a surprising sustainable superfood: culinary microalgae.
On today’s menus, you won’t just find spirulina in smoothies; it’s being integrated into gourmet pastas, artisanal cheeses, and high-end non-alcoholic cocktails.
Prized for its rich umami flavor and incredibly low carbon footprint, algae has officially transitioned from a niche health-food supplement to a mainstream culinary staple.
As climate-conscious dining drives lifestyle choices in 2026, eating green has taken on a literal, delicious new meaning.
