moment the algae are growing too slowly to the concentration once we finish cultivating is still too low that means producing and processing that micro algae is too costly and requires. the scientists are working to accelerate the growth of the algae using short high voltage pulses the single celled organisms have huge potential. because we could use micro algae to produce very interesting meat substitutes we were able to convert the algae proteins into a meat like substance that would facilitate a protein rich vegetable based diet and reduce meat consumption at the same time. but many types of algae can be eaten directly without any processing at all french chef perry cleary regularly harvests the wheat in the city of brest west the wheat has been a source of food for centuries. europe's coastlines alone are home to some five hundred different types of seaweed and algae thirteen have been approved for human