Algae are one of the fastest-growing organisms on Earth, and the body weight of many forms are comprised of 30 percent oil. When they are fed sugar, algae increase in size and oil content. Taking advantage of these characteristics, Amsterdam-based manufacturer Corbion is exploring ways to produce and market algae oil as a viable alternative for cooking. The company currently operates a plant in Brazil that ferments algae from the sap of chestnut trees to increase its oil content to 80 percent. The oil is then separated and refined for human consumption.

There are multiple advantages to algae cooking oil. It has 25 percent less saturated fat than olive oil; more heart-healthy, monounsaturated fat than other cooking oils; less polyunsaturated fat than seed oils; and a higher smoke point than many other oils. Switching to algae oils could have benefits for the environment, too, by conserving water and reducing fertilizer use. Until demand increases, however, algae oils remain a high-cost product.