This past October, the first culinary algae oil hit grocery store shelves. Called Thrive, the heart-healthy cooking oil not only is lower in saturated fat than its olive, canola, and coconut counterparts but also is significantly higher in monosaturated fat (i.e. “the good fat”) than all three. While an oil made from what most perceive as pond scum may be a tough sell initially, its versatility and sustainability stand to position it as a viable competitor to popular cooking oils. Solazyme, the company behind Thrive, plans to roll out an algae butter later this year.
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