Certain types of algae, specifically microalgae like Chlorella vulgaris and Spirulina, are sometimes incorporated into almond milk yogurt formulations. These single-celled organisms are chosen for their nutritional properties and ability to function as stabilizers and thickeners. Their addition contributes to the overall texture and nutritional profile of the product.
The use of microalgae in food products is driven by their potential health benefits and sustainable production. They are a rich source of protein, omega-3 fatty acids, antioxidants, and vitamins. Historically, algae have been consumed in various cultures for their nutritional value, and modern food science is exploring their application in plant-based alternatives to enhance nutritional content and improve functional characteristics.
