Scientists have created a white algae that tastes like a neutral food ingredient rather than a muddy pond.
April 23, 2026
Original Paper
High-density fermentation about white Chlorella vulgaris obtained through zeocin mutagenesis
SSRN · 6622499
The Takeaway
Traditional Chlorella is packed with protein but has a bright green color and an ocean smell that most people find repulsive. By using zeocin mutagenesis, researchers produced a stable mutant that lacks these undesirable pigments and odors. This new strain maintains the high fat and protein content of the original algae without the pond scum baggage. It effectively turns a specialized health supplement into a mass market food source that can be used in bread or milk.
From the abstract
Against the backdrop of growing global population and increasing pressure on food security, the development of efficient and sustainable agricultural systems has become an urgent necessity. Microalgae are regarded as a promising alternative food source due to their rapid growth and high nutritional value. however, their application in food products is largely limited by undesirable color and odor resulting from high pigment content. In this study, using Chlorella vulgaris as the starting strain,