Molecules derived from algae can be found in foods such as ice cream, salad dressings, brownie mix, and gravies, as well as in products such as toothpaste, multivitamins, and egg substitutes.

Scientists have collected critical minerals from ocean water using seaweed, a type of algae that leaves behind a mineral-rich powder called bio-ore after being processed into biofuels.

Algae can capture carbon dioxide at rates up to 50 times faster than land-based plants and can be grown in tanks that use one-tenth the land footprint of terrestrial plants.

Despite being multicellular and photosynthetic, organisms such as kelp and sea moss are macroalgae, not plants, because they lack specialized roots and stems to pump water.

Some algae have helped remove microplastics from water after being bioengineered to clump together with these contaminants, forming an easily collectible microplastic-algae sludge.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

Fish in polar waters contain proteins in their blood that act as antifreeze, and some manufacturers have used lab-grown versions of these proteins to help keep ice cream smooth.

Green algae have lived on Earth for about one billion years, roughly twice as long as the first plants.

The five most common chemicals found in modern food

Most modern processed foods rely on a number of preservatives to stay fresh from production to our plates. The most common include citric acid (preservative and flavor), sodium benzoate (preservative), xanthan gum (thickening and stabilizing), carrageenan (thickening), and red dyes 3 and 4 (for color).

Harmful algal blooms can occur in warm, nutrient-rich, stagnant waters and are often associated with the rapid reproduction of blue-green algae—a misnomer for cyanobacteria, not algae.

The world's largest species of marine algae is giant kelp, which can grow as much as two feet per day from depths of about 100 feet up to the ocean surface.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

As of 2026, the Great Atlantic Sargassum Belt is the world's largest macroalgal bloom, with seaweed stretching from the Caribbean to West Africa.

The cells of spotted salamander embryos and early-stage larvae harbor algae that support embryonic development by increasing oxygen levels and removing waste.

As immobile animals, corals and the organisms that live on them have evolved a suite of chemical compounds to prevent disease and ward off predators they cannot outrun.

Xylitol, a sugar alcohol, is sometimes added to foods at 1,000 times the level seen naturally in foods

This article covers the latest research in sugar alcohols and heart health. Some work indicates that after consuming sugar alcohols erythritol or xylitol people are at an elevated risk of developing blood clots, which can cause heart attacks and strokes. Both substances occur in low levels naturally in fruits and vegetables and are also produced by the human body, but as sweeteners in foods they are present at exponentially higher levels.

'Watermelon snow'—patches of pink, orange, and red in snow—is the result of extremophilic green algae that thrive in extremely frigid conditions and take the shape of red spheres in winter.

Massive blooms of microscopic algae called dinoflagellates produce the neon blue light seen in glowing tides.

An analysis of fossilized reefs from northern Africa and Germany suggests that shallow water corals and photosynthetic algae formed the mutualistic partnership seen today between 419 and 359 million years ago.

Photoautotrophs, which include plants, algae, bacteria, and Euglena, are organisms at the base of the food web that convert light energy from the sun into chemical energy stored in sugars.

Over 1 million fish, marine mammals, and invertebrate species depend on coral reefs for habitats, camouflage, and food.

Coral reefs get their colors from zooxanthellae—photosynthetic algae that line corals' digestive tracts and provide them with sugars in exchange for a home within this protective tissue.

Diatomite, a sedimentary rock used as a filtration material in beer, wine, swimming pool water, motor oil, and pharmaceuticals, is formed from the fossilized shells of diatoms, a type of algae.

Aerial photos of red tide off the Gulf Coast

The toxic algae grows naturally in warmer oceans in small amounts and is typically harmless. With extended warm periods and unusually-high additions of nutrients from run-off, the algae blooms extensively, posing health risks to wildlife and humans...

Turning some invasive species into cash crops has helped control their spread

In Mexico, some companies are transforming sargassum seaweed blooms into paper, bricks, and shoes, while in Cambodia, water hyacinths are dried and woven into baskets, rugs, and other crafts. Lionfish and green crabs have been hunted for culinary dishes, with the latter also being used to make crab whiskey in New England.

Astronauts on the International Space Station have tested an algae-powered bioreactor that converts carbon dioxide, water, and light into oxygen and edible, protein-rich biomass.

Feeding grazing cattle seaweed cut their methane emissions by almost 40%

The largest share of the 12% of global greenhouse gas emissions from livestock comes from methane released when cows burp. A study found that introducing a seaweed supplement in pellet form significantly reduced these emissions without affecting cattle's health or weight.

Copper is responsible for turning blonde hair green in swimming pools

Pools use copper sulfate to control algae, which can bind to hair either damaged by the sun or recently bleached. Chlorine, which is often considered to be the culprit, weakens the hair structure to exacerbate the green coloration reaction, rather than causing it.

Deep sea fish rely on a molecular strengthener to prevent being crushed

Trimethylamine N-oxide (TMAO) stabilizes hydrogen bonds and prevents water and proteins within organisms from being misshapen under immense pressure. Compounds called piezolytes protect cellular membranes from being crushed in regions like the Mariana Trench, where pressures are 1,100 times greater than surface atmospheric pressure.

Animals' stomach lining produces cheese

Cheesemaking would be impossible without rennet, the enzyme that separates milk’s liquid and solid components. Rennet occurs naturally in the stomach lining of young goats, cows, and lambs to help them digest milk, a process that also allows cheesemakers to use it to make curds. Now we have plant-based rennet that comes from thistles, artichokes, and other similar plants.

Plant based milk is good for the planet, but not quite as good for you

Rising in popularity, plant-based milks are a practical alternative for consumers concerned about sustainability and climate change. Plant-based milks, such as oat, almond, rice, and soy milk, generate about one-third of the greenhouse gases and use...

The Southern Ocean's powerful circular current isolates organisms in its environment

The spiralling current churns up nutrients across the frigid waters, leading to the evolution of fantastical organisms, including century-old starfish and colossal squid, and unique adaptations, including the icefish's clear blood and organic antifreeze, over the past 30 million years.

View a gallery of diatoms—algae surrounded by glass-like shells—captured via microscope.

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

The health benefits of matcha tea

Matcha tea has skyrocketed in popularity in recent years. Very likely due to its bright green color, which is conducive to social media post aesthetics. The tea is a powdered form of green tea, and its benefits are touted everywhere. This article examines the evidence for such health claims, finding the tea's key nutrients of theanine, chlorophyll, and caffeine did have small observable effects on study participants. Learn more here.

Water is naturally tinted with a slight blue, but sediments and organics can alter its color

The innate coloration comes from water absorbing red light in the visible spectrum more than green or blue, giving shallow waters in some parts of the Caribbean their turquoise hue. If sand is light, it can be churned up by turbulent water, clouding its appearance. Plankton and other organisms can color water by affecting how the rest of the spectrum is absorbed or reflected.

How to create salad dressings with oil and water solutions that don't separate into layers

Such dressings, even when whisked together, often break within a few minutes, resulting in bites that are either harsh or oily. Small amounts of emulsifiers, such as mustard or mayonnaise, can stabilize and suspend oil droplets in water for longer periods because they possess both hydrophilic (water-loving) and hydrophobic (water-repelling) ends.

How artificial photosynthesis can help make plastics and fuels using sunlight

These systems link a molecular light absorber to a catalyst that can synthesize fuels—such as ethanol—and ethylene, a precursor to plastics, in a carbon-neutral manner. Because these byproducts have greater energy concentrations than the carbohydrates produced by photosynthetic organisms, research is ongoing to engineer the necessary catalysts.

The term 'symbiosis' was coined during the study of lichens—composite organisms in which algae or cyanobacteria partner with a fungus, alongside bacteria.

Proof of 'natural' food claims are voluntary for most food products

Unlike the enforcement done by the USDA for meat, dairy and eggs, the FDA offers loose guidelines for using a "natural" food label on most foods, and following the guidelines is voluntary. As a result, many products labeled as "natural" can contain processed ingredients and synthetic additives.

Are seed oils as bad as rumors say?

Some claim seed oils—oils extracted from seeds, such as sunflower or canola—increase inflammation and disease risk, advising consumers reach for saturated fats instead. Saturated fats, typically solid at room temperature, are found in animal products and some vegetable oils, including coconut. When adjusting for lifestyle risk factors, research shows seed oils are, on average, good for one's heart and considered healthy alternatives to saturated fat.

Supplement sales soared during the pandemic, alongside growing distrust of the health establishment, amplifying a trend that endures—even when some of the products don't even work.

Humans need vitamins, but research is mixed on taking supplements

When an organism needs an organic molecule to survive, but cannot synthesize enough of it itself, that molecule is called a vitamin. Typically, we consume vitamins through food, but many resort to supplements—a common and mostly unregulated practice.

Weird ways critical minerals are being mined

Critical minerals like lithium, cobalt, and graphite are economically crucial non-fuel resources subject to supply chain risks. To diversify production, scientists developed odd ways to harvest them. This article breaks down the weirdest approaches, including extracting minerals from seawater using algae, phytomining plants, and asteroids.

The dietary market is worth more than $60B

Listen to this question and answer session with the US Food and Drug Administration about dietary supplements—vitamins, minerals, probiotics and similar products people may buy in liquid, pill, or powder form. They are categorized legally as a category of food and can be legally brought to market without the FDA even knowing about it, though consumers can tell FDA about issues with the products and FDA can take action to remove dangerous or unlawful items after they're available.

A look at anoxygenic photosynthetic bacteria, which do not produce oxygen

Rather than using water to produce organic compounds and release oxygen, purple and green sulfur bacteria take up hydrogen sulfide, carbon dioxide, and light to produce water, elemental sulfur, and a carbohydrate. Other organisms can take up various molecules and elements, such as iron, which can replenish the electrons in pigments involved in light-dependent reactions.

Learn what the best foods are to survive on a limited diet

The human body can naturally synthesize 11 of the 20 amino acids needed to build the critical proteins required for function, but the nine missing ones can all be obtained from white potatoes. A bit of oatmeal can provide the molybdenum needed to process sulfites from potatoes, while other key vitamins and nutrients can be acquired from avocados, berries, milk, beans, and spinach.

During coral bleaching, corals sacrifice their food source and expel colorful microorganisms to protect themselves, a phenomenon that resembles an organism's immune system attacking itself.

Ultra-processed foods are made to maximize cravings and encourage overeating

Often disguised as healthy options like granola bars and low-fat yogurt, these foods silently fuel chronic diseases, despite dominating diets. Reviewing labels for ingredients like stabilizers and emulsifiers can serve as indicators to help identify these products.

The term 'superfood' is a marketing construct with no scientific or medical definition

Encompassing at least 136 plants and animals, the concept has been criticized by nutritionists for its scientific value, which has been exploited by the wellness industry for profit. Although the label has encouraged the consumption of fruits and vegetables, food variety and minimal processing remain key to a healthy diet.

Watch underwater photosynthesis make water look like champagne

In shallow waters where sunlight can reach, photosynthetic reactions absorb water and dissolved carbon dioxide, producing bubbles of oxygen at the surface of plants. As these bubbles rise to the water's surface, a fizzy appearance is created.