A ground-breaking research initiative has identified a suite of New Zealand microalgae strains with naturally high protein content, offering significant potential for the future of high-value, sustainable nutrition and exports across Asia Pacific.

The research, co-funded by startup Nutrition from Water (NXW), has been carried out by Nelson’s Cawthron Institute who over the past two years have led strain sourcing and screening, and characterising over 90 native algal strains that has culminated in the selection of 14 standout candidates with naturally occurring protein levels over 40%. One of the target species is Galdieria sulphuraria, now a lead contender for commercialization, that is also being explored in Europe for similar nutrition commercialization purposes.

Galdieria sulphuraria is an extremophilic red microalga that’s typically found in hot springs and geothermal environments. “Galdieria sulphuraria is particularly exciting, not just for its high protein content, but for its ability to thrive in challenging conditions and grow at scale,” said Johan Svenson, manager – Science Impact at Cawthron Institute. “This project showcases the depth of biodiversity in New Zealand’s microalgae and the strong foundation we’ve laid for a future algae-based nutrition sector.”

Engineering partner Kernohan has developed and built a mobile fermentation unit, now installed in Nelson, to support large-scale biomass production of microalgae strains. The unit is currently being commissioned with Galdieria and is designed for future deployment across New Zealand to unlock local supply opportunities. “We are excited to have a New Zealand-made prototype ready for mass-scale production to unlock New Zealand’s biomanufacturing production capacity,” said Paul Miller, CEO of Kernohan Engineering.

“Microalgae lets us rethink how and where we produce affordable, natural nutrition,” said Payam Mehrshahi, chief technology officer at NXW. With the ability to grow in bioreactors instead of fresh waters or arable land, this technology offers a radically more efficient, lower-emission scale solution to conventional protein production.

The project delivered all milestones, from early bioprospecting and screening to the development of flexible fermentation infrastructure and finished food prototypes. With scale-up work already underway, the collective team is now focused on optimizing production conditions and engaging with global partners for the next phase of commercial development, as well as furthering other unique microalgae strains found within New Zealand’s water and marine economic zone.

The project was co-funded by Nutrition from Water (NXW), Kernohan Engineering and New Zealand’s Ministry for Primary Industries’ Sustainable Food and Fibre Futures (SFF Futures) fund.