Move over Krabby Paddy, algae burger is coming through! What comes to mind when you think of algae? Seaweed in the ocean? The sludge on the bottom of a fish tank, perhaps? What about… burgers? While beef or lamb are among the most common burgers in the supermarket at the moment, Professor Benu Adhikari says that might not always be the case. “Five years ago, the focus was on plant proteins,” says Benu, a researcher in food engineering and processing from RMIT University, Melbourne.
