Colour-adjusted photosynthetic microorganism-derived protein

Abstract

A photosynthetic microorganism-derived food ingredient composition is provided, wherein the composition has a protein content of at least 40%, wherein the composition has a protein solubility of at least 50%, further wherein the composition has a whiteness index of at least 50. Also provided are methods of adjusting the colour of photosynthetic microorganism biomass, and food ingredient compositions comprising a blend of a proteinaceous photosynthetic microorganism-derived fraction and one or more proteinaceous fractions of dairy, egg, fungi, animal or plant origin.

Description

[0001] COLOUR-ADJUSTED PHOTOSYNTHETIC MICROORGANISM-DERIVED PROTEIN

[0002] TECHNICAL FIELD

[0003] [1] The invention relates to a colour-adjusted photosynthetic microorganism-derived protein composition, including methods of production and methods of use thereof.

[0004] BACKGROUND

[0005] [2] Photosynthetic microorganisms represent a highly sustainable and versatile source of proteins, offering a promising alternative to conventional protein sources in food, pharmaceuticals, and biotechnology. Photosynthetic microorganisms represent a diverse group of microorganisms including prokaryotes and eukaryotes, often informally referred to as algae. Photosynthetic microorganism-derived proteins are rich in essential amino acids and bioactive compounds, providing nutritional benefits as well as functional properties, such as emulsification, gelation, and water-binding capacities. The global interest in photosynthetic microorganisms as a protein source has grown due to their rapid growth rates, low environmental impact, and ability to be cultivated in a variety of environments, including, but not limited to, saline and wastewater systems. Microalgae, in particular, are gaining attention for their high protein content, which can surpass 50% of their dry weight in species such as Spirulina and Chlorella. The extraction and refinement of these proteins offer applications in plant-based foods, nutritional supplements, and animal feed. Additionally, photosynthetic microorganism-based proteins are non- allergenic and can be tailored to improve digestibility and bioavailability. Given the potential of photosynthetic microorganism-derived proteins in addressing global food security and sustainable development, innovations in protein extraction, purification, and application methods are increasingly important. Many traditional protein sources possess characteristics which are unsuitable for food production at scale. Some traditional protein sources do not have favourable amino acid profiles, or are not considered complete protein foods having all essential amino acids. Furthermore, some traditional protein sources have underwhelming functionalities such as foaming or emulsifying capacity. Many traditional protein sources are also common allergens. Photosynthetic microorganism-based proteins may offer a route to providing protein into diets without using animal products which often come with ethical and environmental concerns.

[0006] [3] Despite photosynthetic microorganisms being a rich source of protein, photosynthetic microorganism- derived compositions have not been widely employed in the food industry. Photosynthetic microorganisms contain a large number of light-capturing cellular organelles and molecules, many of which are chromophores. These chromophores impart colour to photosynthetic microorganisms and photosynthetic microorganism biomass. Furthermore, the presence of chromophore in photosynthetic microorganism biomass can impart strong, distinctive bitter flavour (such as bitterness) which makes it unsuitable for adoption in a wide range of food products and applications. Photosynthetic microorganism biomass may also have pungent aromas unsuitable for use in the food industry. The vibrant colour, strong flavour, and powerful aromas of photosynthetic microorganism biomass and other photosynthetic microorganism-derived products generally make them unsuitable for adoption in a wide range of food products and applications.

[0007] [4] There is therefore a need to provide photosynthetic microorganism-derived compositions which are both suitable for wide use in the food industry and possess properties which can be advantageous in food products and production. There further exists a need for methods of changing the colour of photosynthetic microorganism biomass which are compatible with food production and food safety, for the purposes of enabling additional applications in food industry. The present invention provides a novel photosynthetic microorganism-derived composition which has advantageous colour characteristics and has advantageous functional characteristics such as improved foaming, emulsifying, and gelling properties, and water-holding capacity, and reduced flavour. The photosynthetic microorganism-derived compositions disclosed herein have improved properties over industry standard ingredients, which are often animal derived. The present invention further provides a novel process of adjusting the colour of the photosynthetic microorganism which efficiently produces a photosynthetic microorganism-derived composition in a manner compatible with food industry standards. The invention also envisions blended compositions of photosynthetic microorganism derived-compositions combined with more traditional, alternative protein sources. Such blended compositions can exhibit favourable amino acid profiles, advantageous functional characteristics, and be suitable for a wide range of food applications.

[0008] SUMMARY OF THE INVENTION

[0009] [5] The invention provides a photosynthetic microorganism-derived food ingredient composition, wherein the composition comprises a protein fraction, wherein the composition has a water solubility of at least 50%, further wherein the composition is substantially colourless and / or colour-adjusted and / or has advantageous colour characteristics.

[0010] [6] A first aspect of the invention provides food ingredient composition comprising a blend of a proteinaceous photosynthetic microorganism-derived fraction and one or more proteinaceous fractions of animal, dairy, egg, fungi or plant origin.

[0011] [7] A second aspect of the invention provides food product comprising the food ingredient composition as described herein.

[0012] [8] A third aspect provides a food ingredient composition comprising one or more proteinaceous photosynthetic microorganism-derived fractions wherein the photosynthetic microorganism-derived fraction is derived from one or more photosynthetic microorganisms selected from the group consisting of: microalgae (such as green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria)), bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, and protists. [9] A fourth aspect provides a method of producing a blended food ingredient composition, the method comprising obtaining a photosynthetic microorganism biomass; extracting at least one protein-enriched fraction from the photosynthetic microorganism biomass; reducing the chromophore content using fractionation; and carrying out a chemical bleaching step on the remaining fraction; and mixing the decolourised and / or colour-adjusted photosynthetic microorganism-derived composition with a proteinaceous fraction derived from a protein source dairy, egg, fungi or plant origin; thereby producing a blended food ingredient composition.

[0013]

[0010] In some embodiments, the composition has CIE 1976 L*a*b* colour space coordinates of between 70 and 100 on the L scale; between -20 and 80 on the a scale; and between -40 and 80 on the b scale, wherein the coordinates are calculated in accordance with ISO / CIE 11664-4:2019. In some embodiments, the composition has an absorbance of no more than 0.3 at any wavelength of between 430 and 450 nm. In some embodiments, the composition has an absorbance of no more than 0.3 at any wavelength of between 610 and 620 nm. In some embodiments, the composition has an absorbance of no more than 0.01 at any wavelength of between 440 and 660 nm.

[0014]

[0011] In some embodiments, the composition is substantially flavour neutral, tasteless and / or substantially flavourless. In some embodiments, the composition is substantially odourless.

[0015]

[0012] In some embodiments, the composition has a water solubility of at least 30 and at most 99%. In some embodiments, the composition has a water-holding capacity of at least 0.1 and at most 10 g / g. In some embodiments, the composition has a foaming capacity of at least 5 and at most 400%. In some embodiments, the composition has an emulsifying capacity of at least 5 and at most 100%. In some embodiments, the composition has an oil-holding capacity of at least 0.1 and at most 15 g / g. In some embodiments, the composition has an emulsifying stability of at least 10%. In some embodiments, the composition has a dynamic viscosity of at least 1x1 O'4Pa s and at most 2 Pa s at a concentration of 1% in water at ambient temperature and atmospheric pressure.

[0016]

[0013] In some embodiments, the composition comprises at least 35 and at most 90% protein content by dry weight. In some embodiments, the composition comprises at most 50% phycocyanin content by weight. In some embodiments, the composition comprises at most 50% phycocyanin content by dry weight. In some embodiments, the composition comprises at most 5% chlorophyll content by weight. In some embodiments, the composition comprises at most 5% chlorophyll content by dry weight.

[0017]

[0014] In some embodiments of the photosynthetic microorganism-derived composition, the photosynthetic microorganism is one or more selected from the group consisting of microalgae (such as green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria)), bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, and protists. In some embodiments, the photosynthetic microorganism is one or more selected from the group consisting of microalgae (such as green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria)), bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter). In some embodiments, the photosynthetic microorganism comprises or consists of cyanobacteria. In some embodiments, the photosynthetic microorganism comprises or consists of microalgae. In some embodiments, the photosynthetic microorganism comprises or consists of Spirulina.

[0018]

[0015] In some embodiments, the composition of the invention is in a form selected from the group consisting of a powder, a gel, a slurry, a paste, a tablet, a capsule, a granule, a liquid, a solution, a spray, and a suspension.

[0019]

[0016] The invention further provides a food product comprising the photosynthetic microorganism- derived composition of the invention.

[0020]

[0017] The invention further provides a spirulina-derived composition, wherein the composition is substantially colourless and / or colour-adjusted. In some embodiments, the spirulina-derived composition comprises a protein fraction having a water solubility of at least 70%.

[0021]

[0018] Unless otherwise stated, any and all embodiments, features, and variations described herein may be combined with one another in any suitable manner within the scope of the present invention and disclosure.

[0022] BRIEF DESCRIPTION OF THE DRAWINGS

[0023]

[0019] Figure 1 shows the absorbance of a composition over a range of wavelengths.

[0024] DETAILED DESCRIPTION

[0025] Definitions

[0026]

[0020] Prior to setting forth the invention, a number of definitions are provided that will assist in the understanding of the invention.

[0027]

[0021] As used herein, the term “photosynthetic microorganism” refers to any microorganism capable of photosynthesis. As such the term “photosynthetic microorganism” encompasses microalgae (such as green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria)), bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, and protists.

[0028]

[0022] As used herein, the terms “algae” or “microalgae” refers to photosynthetic microorganisms. Microalgae include species from different taxonomic groups such as green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria). As used herein, the terms “photosynthetic microorganisms” and “algae” may be used interchangeably. As used herein, the terms “photosynthetic microorganism” and “algal” may be used interchangeably. As used herein, the terms “photosynthetic microorganism-derived” and “algae-derived” or “algal-derived” may be used interchangeably. The term “algae” may therefore also refer to bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, and protists.

[0029]

[0023] As used herein, the term “photosynthetic microorganism-derived” refers to any substance or composition obtained directly or indirectly from photosynthetic microorganisms, materials originating therefrom, photosynthetic microorganism biomass, and / or photosynthetic microorganism byproducts, including, but not limited to, extracts, concentrates, isolates, and derivatives thereof. The term encompasses compositions that have been subjected to further processing, such as, but not limited to, purification, concentration, bleaching, decolourisation, and fractionation.

[0030]

[0024] As used herein, the term “photosynthetic microorganism biomass” may refer to any material made up of or comprising photosynthetic microorganisms. “Photosynthetic microorganism biomass” may refer to a starting material of the method of the invention, and / or the photosynthetic microorganism material from which the composition of the invention is derived.

[0031]

[0025] As used herein, the term “algae-derived” refers to any substance or composition which may be derived from algae, or an algal byproduct such as algal biomass. Examples of algae-derived compositions include any composition which has been processed from algae, algal biomass, or algal extract as a starting material.

[0032]

[0026] As used herein, the term “algal biomass” may refer to any material made up of or comprising algae. “Algal biomass” may refer to a starting material of the method of the invention, and / or the algal material from which the composition of the invention is derived.

[0033]

[0027] As used herein, the term “biomass” may refer to the biological material obtained from the growth or cultivation of one or more organisms, including photosynthetic microorganisms. The term may encompass whole cells, disrupted cells, cell debris, and intracellular and extracellular components, and may be present in wet, dried, concentrated, or otherwise processed form. Unless otherwise specified, the term “biomass” as used herein does not require the cells to be intact, and includes material that has been disrupted mechanically, chemically, enzymatically, or by any other method. Unless otherwise specified, the term as used herein does not refer to the isolated fractions and / or compositions extracted therefrom.

[0034]

[0028] As used herein, “fresh biomass” may refer to biomass that has been directly harvested and not dried, whereas “dry biomass” may refer to biomass that has undergone a drying process.

[0035]

[0029] As used herein, the term “blend” or “blended composition” may refer to a composition of the invention which comprises two or more fractions derived from different sources. As such, a blended composition may comprise a photosynthetic microorganism-derived fraction and a proteinaceous fraction derived from a source listed in Tables 1 - 8, for example. The term “blend” or “blended” is not intended to infer the manner in which the two fractions of the composition have been combined, which may be in any suitable manner (i.e. not necessarily via the use of a blender). The terms “blend”, “blended composition”, and “composition” may be used interchangeably with one another herein.

[0036]

[0030] As used herein, the term “suspension” refers to a heterogeneous mixture where solid particles are dispersed in a fluid but do not dissolve. Suitably, the term “suspend” may mean to add a solid to a fluid in which it does not dissolve.

[0031] As used herein, the term “soluble” refers to the ability of a substance to dissolve in a solvent at a given temperature, pressure and pH. Suitably, the term “soluble” may refer to solubility in water, or a substantially water-based solution, at a given temperature, pressure and pH.

[0037]

[0032] As used herein, the term “solubility” refers to the extent to which a substance dissolves in a solvent at a given temperature, pressure and pH. “Solubility” may be measured as the maximum concentration of solute dissolved in solvent, measured in g / L, that can be achieved in distilled water, at a given temperature, pressure and pH, or saturation concentration. Solubility may be measured by any method known in the art such as, but not limited to, those set out in Example 11 .

[0038]

[0033] As used herein, the term “water solubility” refers to the amount of a sample that dissolves in a solvent at a given concentration, temperature, pressure, and pH. “Water solubility” may be measured as the amount of a sample that dissolves at 1 % concentration in distilled water at ambient temperature and atmospheric pressure. Water solubility may be measured by any method known in the art such as, but not limited to, those set out in Example 11 (see below). The result may be expressed as a weight percentage of the portion of the sample that is soluble relative to the total mass of the sample.

[0039]

[0034] As used herein, the term “protein content” may refer to the amount or proportion of proteinaceous material present in a sample, typically expressed as a percentage by weight (w / w) of the total mass of the composition. Unless otherwise specified, for compositions that are solutions, dispersions, suspensions or slurries, the term “protein content” may refer to the proportion of proteinaceous material expressed on a solids basis, that is, as a percentage by weight (w / w) of the total solids in the composition or the dry weight of the composition. The “protein content” may be determined by any method known in the art including, but not limited to, those set out in Example 11 , Kjeldahl nitrogen analysis, Dumas combustion.

[0040]

[0035] As used herein, the term “soluble protein content” refers to the proportion of protein in a sample that is dissolved in a given solvent under defined conditions relative to the total mass of the sample. The concentration of protein in the soluble phase may be measured using any method known in the art such as, but not limited to, those set out in Example 11 , the Lowry method, the Bradford assay, and the bicinchoninic acid (BCA) assay. The “soluble protein content” may be expressed as the proportion by weight of the soluble protein to the overall mass of the initial sample.

[0041]

[0036] As used herein, the term “protein solubility” refers to the proportion of protein in a sample that is soluble in a given solvent under defined conditions relative to the total protein. “Protein solubility” may be determined by any method known in the art, including, but not limited to, those set out in Example 11 , and a combination of the Lowry method and Dumas method. The result may be expressed as the proportion by weight of soluble protein relative to the total protein content in the original sample.

[0042]

[0037] As used herein, the term “protein yield” refers to the amount of protein present in a composition derived from a given unprocessed photosynthetic microorganism biomass. It may be expressed as a percentage of the total photosynthetic microorganism biomass, or as grams of protein per unit of photosynthetic microorganism biomass, for example grams of protein per litre of culture, or grams of protein per kilogram of unprocessed dried photosynthetic microorganism biomass. “Protein yield” may also refer to the grams of protein in a photosynthetic microorganism-derived composition per grams of protein in the unprocessed photosynthetic microorganism biomass.

[0043]

[0038] As used herein, the term “total solids content” refers to the amount of solid material remaining in a sample after the removal of all water and other volatile substances under defined drying conditions. It may be expressed as a percentage of the sample’s original weight or volume. The total solids content includes all dissolved and suspended solids, such as salts, organic compounds, and other non-volatile matter. The “total solids content” may be determined by any method known in the art, such as, but not limited to, gravimetric analysis, for example by drying a known quantity of sample at 105 °C to constant weight (AOAC 925.10 standard method).

[0044]

[0039] As used herein, the term “decolourised” or “decoloured” may refer to a substance with a reduced colour. Any substance that can be shown to have less colour after having been subjected to a process, which may be measured by any way known in the art, may be referred to as “decolourised”. As used herein, the term “decolourised” may relate to a composition which has been processed to reduce its perceived colour such that it has been decolourised. As such, as used herein the term “decolourised” may relate to a composition which has a AE value of at least 20, at least 25, at least 30, at least 35, at least 38, at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 75, at least 80, at least 85, at least 90, at least 95, or 100 when measured in the CIE 1976 L*a*b* colour space in accordance with ISO / CIE 11664-4:2019. As used herein the term “decolourised” may be used interchangeably with “colourless” or “substantially colourless”. As used herein, the term “decolourised” may refer to a composition which is visibly perceived as lacking colour, which is white, off-white, cream, or light in colour.

[0045]

[0040] As used herein, the term “colourless” or “substantially colourless” refers to a composition being visually colourless or substantially visually colourless. In some instances, colourless may mean that the composition is substantially white to the naked eye. In some cases, “colourless” or “substantially colourless” may refer to a white, or off-white, cream, light green, light blue, or a light brown colour. The terms “colourless” and “substantially colourless” therefore encompass compositions which contain low levels of colour (i.e. lightly coloured) but are predominantly colourless. The terms “colourless” and “substantially colourless” therefore encompass compositions which contain colour at low saturations and are therefore perceived as predominantly colourless to the naked eye. In some instances, “colourless” may be defined by having CIE 1976 L*a*b* colour space coordinates of between 60 and 100 on the L* scale; between -20 and 80 on the a* scale; and between -20 and 80 on the b* scale, wherein the coordinates are calculated in accordance with ISO / CIE 11664-4:2019 (incorporated herein by reference). In some instances, “colourless” may refer to a whiteness index greater than 55.

[0046]

[0041] As used herein, the term “neutral colour” refers to a low intensity of any colour. A substance with a “neutral colour” does not impart significantly any additional colour to any product comprising it.

[0047]

[0042] As used herein, the term “whiteness index” may refer to a numerical value used to quantify the degree of whiteness of a material based on its colour coordinates in the CIE 1976 L*a*b* colour space, as defined by the International Commission on Illumination (CIE). It provides a single metric that reflects how close a sample is to a perfect white reference under a specified i II u mi nan t and observer angle. When measuring for powder or liquid samples, the whiteness index may be calculated as outlined herein, such as in Example 10.

[0048]

[0043] As used herein the terms “absorbance”, “absorbance value” or “absorbance unit” may refer to the measurement of how much light (visible or non-visible) is absorbed by a composition at a given wavelength. As such the “absorbance”, “absorbance value” or “absorbance unit” may be measured by spectroscopic methods, calculated from the reflection spectrum, or by any other suitable means known in the art, including, but not limited to, those set out in Example 10. The term “absorbance” may refer to the amount of light absorbed by a sample when a beam of light passes through it and therefore quantifies how much incident light is absorbed by a sample. When testing an opaque solid sample, the reflectance of the sample may be used to calculate the absorbance as outlined in Example 10.

[0049]

[0044] As used herein, “water-holding capacity” refers to a substance’s ability to retain both its inherent water and any added water during physical processing or under the application of external force. The “water-holding capacity” of a sample may be determined by many method know in the art such as, but not limited to, those outlined in Example 11 , and in McConnell et al. (1974), “Physical characteristics of vegetable foodstuffs that could influence bowel function”, J. Sc / . FoodAgric., vol. 25 (12), pp. 1457-1464.

[0050]

[0045] As used herein, the term “flavour” may refer to an overall sensory impression that comprises taste, aroma, and / or other mouthfeel sensations. Because flavour is a complex combination of these elements, compounds present in a composition may affect any individual element (for example taste or odour) or a combination of elements (for example taste, aroma, and astringency). As used herein, the terms “flavour” and “taste” may be used interchangeably.

[0051]

[0046] As used herein, the term “flavourless” or “substantially flavourless” refers to a composition’s perceived lack of flavour. In certain instances, a substance can be said to be flavourless when one or more attributes (for example bitterness, sweetness, umami, saltiness, and metallic) have a quantitative descriptive analysis score less than a specified value, as measured by taste testers, trained according to ISO 8586, at a specified sample concentration outlined. In certain instances, a composition can be said to be flavourless when one or more attributes have a detection threshold below a specified concentration. The detection threshold can be determined by any method known in the art such as, but not limited to, a three-alternative forced-choice (3-AFC) method (ISO 13301 :2018). As used herein, the terms “flavourless” and “tasteless” may be used interchangeably.

[0052]

[0047] As used herein, the term “deflavoured” may refer to a substance with a reduced flavour. As used herein, the term “deflavoured” may refer to a substance which is substantially flavourless. Any substance that can be shown to have less flavour, which may be measured by any way known in the art, after having been subjected to a process, may be referred to as “deflavoured”. In some instances, a reduced flavour may be measured by the concentration of flavour-active compounds in a substance. The concentration of these compounds may be measured using any method known in the art, for example HiSorb-GCxGC- T-OF-MS, and Gas Chromatography-Mass Spectrometry (GC-MS). In some instances, a reduced flavour may be measured by assessing the flavour attributes of a substance. These attributes may comprise taste elements such as sweetness, saltiness, and bitterness, and aromatic notes such as floral, fruity, and spicy. The change in these attribute may be measured using any method known in the art, for example Quantitative Descriptive Analysis (QDA), detection threshold, and Electronic Tongue. As used herein, the terms “deflavoured” and “detasted” may be used interchangeably.

[0053]

[0048] As used herein, “neutral taste” or “neutral flavour” refers to a low intensity of any of the flavour attributes including, but not limited to, sweet, sour, salty, bitter, and umami. A substance with a “neutral taste” or that is “flavour neutral” does not impart significantly any additional flavour to any product comprising it. Taste is the dynamic response of oral taste receptors to compounds found in food, resulting in the perception of flavours. It is dependent on various factors such as molecule structure, polarity and degree of hydration.

[0054]

[0049] As used herein, “tasteless” or “substantially tasteless” refers to a composition’s perceived lack of taste. The terms “tasteless” or “substantially tasteless” may therefore refer to a substance that lacks any detectable flavour or taste when consumed, and does not impart any noticeable sensory characteristics such as sweetness, bitterness, sourness, saltiness, or umami. The terms “tasteless” or “substantially tasteless” may refer to a substance that is predominantly lacking in flavour or taste when consumed, and does not impart strong sensory characteristics such as sweetness, bitterness, sourness, saltiness, or umami. The terms “tasteless” or “substantially tasteless” may refer to a low intensity of any of the five basic tastes (sweet, sour, salty, bitter, umami). A “tasteless” or “substantially tasteless” substance does not impart significantly any additional flavour to any product comprising it. Taste is the dynamic response of oral taste receptors to compounds found in food, resulting in the perception of flavours. It is dependent on various factors such as molecule structure, polarity and degree of hydration. As used herein, the terms “flavourless” and “tasteless” may be used interchangeably.

[0055]

[0050] As used herein, “odourless” or “substantially odourless” refers to a composition’s perceived lack of smell when tested by trained olfactory experts. The terms “odourless” or “substantially odourless” may therefore refer to a composition which is substantially devoid of volatile components. The terms “odourless” or “substantially odourless” may refer to a substance that does not emit any detectable smell or aroma, and is devoid of any discernible olfactory characteristics when assessed by standard sensory perception. The terms “odourless” or “substantially odourless” may refer to a substance that emits only a low level detectable smell or aroma, and presents only weakly discernible olfactory characteristics when assessed by standard sensory perception. As used herein, the terms “smell”, “odour” and “aroma” can be used interchangeably.

[0056]

[0051] As used herein, “deodoured” may refer to a substance with a reduced odour. Any substance that can be shown to have less odour relative to a starting material, which may be measured by any way known in the art, after having been subjected to a process, may be referred to as “deodoured”.

[0057]

[0052] As used herein, the terms “stable” and “stability” refers to the ability of a substance to maintain a given property over time under specific conditions. Properties may comprise physical, chemical or functional properties. For example, colour, homogeneity, water-holding capacity or colloidal stability. Conditions may comprise temperature, pH or interactions with other substances.

[0053] As used herein, the term “curdling” refers to the separation or coagulation of components within a liquid.

[0058]

[0054] As used herein, the term “foaming capacity” refers to the ability of a substance to generate a stable foam when subjected to mechanical agitation or aeration. This property is characterised by the volume and stability of the foam produced. The term “foaming stability” refers to the ability of a foam structure to maintain its structure over time without collapsing. Foaming capacity and foaming stability may be measured using any method known in the art, such as, but not limited to, those outlined in Example 11 and those set out in Abdollahi and Undeland (2018), “Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-product”, Food and Bioprocess Technology, vol. 11 (9), pp. 1733-1749. As used herein the terms “foaming capacity” and “foaming stability” may refer to the foaming capacity / stability in any liquid medium or solute, for example water. As used herein the terms “foaming capacity” and “foaming stability” may refer to the foaming capacity / stability in a gel.

[0059]

[0055] As used herein, the term “emulsifying capacity” refers to the ability of a substance to stabilise an emulsion of immiscible liquids by facilitating the dispersion of one liquid into another liquid, such as oil in water. This property is characterised by the effectiveness with which the substance forms and maintains a stable emulsion, preventing the separation of the liquid phases. The term “emulsifying stability” refers to the ability to maintain a stable emulsion over time. Emulsifying capacity and emulsifying stability may be assessed using any method known in the art, such as, but not limited to, those outlined in Example 11 and those set out in Tan et al. (2014), “A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation”, Food Chem, vol. 152, pp. 447-455.

[0060]

[0056] As used herein, the term “gelling capacity”, refers to the ability of a substance to form a gel-like structure when subjected to specific conditions such as heat, cooling, pH or the addition of certain ions or gelling agents. This property is characterised by the substance's ability to undergo a transition from a liquid to a semi-solid state, resulting in a stable, three-dimensional network that may be able to retain water and provide texture and structure to food products or formulations. The “gelling capacity” of a composition may be quantified by its Least Gelation Concentration (LGC), where LGC is the lowest protein concentration (w / v) in the sample that is required to form a gel under given conditions. The LGC of a composition may be determined by any method know in the art such as, but not limited to, the those set out in Example 11 .

[0061]

[0057] As used herein, the term “gel texture” may refer to any parameter known in the art relating to the texture of a gel such as, but not limited to, compressive stress, hardness, springiness, gumminess, chewiness and cohesiveness. These parameters may be measured using any method known in the art, such as, but not limited to, those set out in Example 11 and Nieto-Nieto et al (2015), “Inulin at low concentrations significantly improves the gelling properties of oat protein - A molecular mechanism study”, Food Hydrocolloids, vol. 50, pp. 116-127. These measures are commonly calculated using a textural profile analysis compression test.

[0058] As used herein, the term “gel springiness” may be used to refer to the extent to which a gel returns to its original shape after being deformed by a force. It is an indication of a gel’s elasticity. It may be expressed as the ratio of the second compression distance to the first compression distance. It may be measured using any method known in the art such as, but not limited to, a texture analyser, those set out in Example 11 , and Ferreira et al (2006), “Synthesis and characterization of new methacrylate based hydrogels”, Brazilian Journal of Pharmaceutical Science, 42, pp. 419-427. It may be calculated by dividing the distance of the detected height during the second compression by the original compression distance.

[0062]

[0059] As used herein, the term “gel cohesiveness” may be used to refer to the extent to which a gel holds together after being deformed. It is an indication of a gel’s internal bonding strength. It may be defined as the ratio of the work done on the sample during a first compression test to the work done on a sample during a second compression test, carried out after the sample has been allowed to recover. It may be measured using any method known in the art such as, but not limited to, a texture analyser, those set out in Example 11 , and Ferreira et al (2006), “Synthesis and characterization of new methacrylate based hydrogels”, Brazilian Journal of Pharmaceutical Science, 42, pp. 419-427. It may be calculated by dividing the area under the force / time curve of the second compression by the area under the force / time curve of the first compression.

[0063]

[0060] As used herein, the term “gel hardness” may be used to referto the peakforce required to achieve a certain level of deformation of a gel. It is an indication of a gel's resistance to compression. It may be measured using any method known in the art such as, but not limited to, a texture analyser, those set out in Example 11 , and Ferreira et al (2006), “Synthesis and characterization of new methacrylate based hydrogels”, Brazilian Journal of Pharmaceutical Science, 42, pp. 419-427. It may be calculated by measuring the peak force applied by the probe during the first compression.

[0064]

[0061] As used herein, the term “normalised gel hardness” may be used to refer to the peak force required to achieve a certain level of deformation of a gel, normalised per unit area of the contact area. It is an indication of a gel's resistance to compression. It may be measured using any method known in the art such as, but not limited to, a texture analyser, and those set out in Example 11 . It may be calculated by dividing the peak force applied by the probe during the first compression by the contact area between the probe and the gel.

[0065]

[0062] As used herein, the term “gel gumminess” may be used to refer to the chewiness of a gel. It may be defined as the product of a gel’s hardness and cohesiveness. It may be measured using any method known in the art such as, but not limited to, a texture analyser, and those set out in Example 11 .

[0066]

[0063] As used herein, the term “gel chewiness” may be used to refer to the energy needed to chew a gel until it’s ready to swallow. It may be defined as the product of a gel’s gumminess and springiness. It may be measured using any method known in the art such as, but not limited to, a texture analyser, and those set out in Example 11 .

[0067]

[0064] As used herein, the term “oil-holding capacity” refers to the ability of a substance to retain and absorb oil within its structure. This property is characterised by the quantity of oil that can be effectively held by the substance without leaking or separating, which can influence the texture, mouthfeel, and flavour profile of food products or formulations. The oil-holding capacity of a sample may be determined by any method know in the art such as, but not limited to, those methods outlined in Example 11 , and the methods set out in Lin et al. (1974), “Certain functional properties of sunflower meal products”, J. Food Sci., vol. 39 (2), pp. 368-370.

[0068]

[0065] As used herein, the term “stabiliser” or “stabilising agent” refers to an additive used in mixtures to maintain consistency, texture, homogeneity and / or any other characteristic by preventing separation, precipitation, sedimentation, aggregation or coagulation of components and / or any other degradation under various conditions.

[0069]

[0066] As used herein, the term “texturiser” refers to an additive used in mixtures to modify or enhance texture, mouthfeel, and / or consistency. Texturisers often work by altering the structural properties of a substance by thickening, gelling, emulsifying, and / or stabilising, to achieve a desired texture.

[0070]

[0067] As used herein, the term “binding agent” or “binder” refers to an ingredient able to facilitate the interaction between different particles (for example fat) to form a heterogenous and coherent food matrix and to be able to immobilise and prevent water loss.

[0071]

[0068] As used herein, the term “chromophore” refers to a part of a substance that contributes to the colour of the molecule, substance, or overall composition it is a part of. The term “chromophore” may therefore refer to the molecules or molecular groups responsible for capturing light energy and as such may encompass chlorophylls, Chlorophyll a, Chlorophyll b, Chlorophyll c, Chlorophyll d, Chlorophyll f, carotenoids, p-carotene, Xanthophylls, Fucoxanthin, Lutein, Zeaxanthin, Violaxanthin, Phycocyanin, Allophycocyanin, Phycoerythrin, Diadinoxanthin, Dinoxanthin, Peridinin, Phaeophytin a, Phaeophytin b, Phycobiliproteins, Phycocyanobilin, Phycoerythrobilin, and Neoxanthin. If a chromophore no longer contributes to the colour of the substance that it is a part of, for example if it is denatured, broken down or oxidised, and loses its colour, it is no longer considered a chromophore.

[0072]

[0069] As used herein, “chlorophyll” refers to a group of green pigments essential for photosynthesis including, but not limited to, chlorophyll a, and chlorophyll b. Chlorophyll must retain its characteristic molecular structure; substantial alteration or degradation may result in derivatives or degradation products that are no longer classified as chlorophyll and exhibit different biological and photophysical properties.

[0073]

[0070] As used herein, the term “chlorophyll concentration” refers to the amount of chlorophyll present in a composition. It may be expressed as a percentage (w / w), in grams of chlorophyll per litre (g / L) for liquid compositions, and / or in grams of chlorophyll per gram of composition (g / g) for solid compositions. Chlorophyll concentration may be determined by any suitable method known in the art, such as, but not limited to, spectrophotometric analysis in the range of 645-665 nm, corresponding to the absorption maxima of chlorophyll a and chlorophyll b, and high-performance liquid chromatography (HPLC) for the identification and quantification of individual chlorophylls and their derivatives.

[0074]

[0071] As used herein, the term “phycobiliproteins” may refer to a class of water-soluble, light-harvesting proteins that can capture light energy and transfer it to chlorophylls for use.

[0072] As used here, the term “phycocyanin” refers to a group of blue phycobiliproteins including, but not limited to, C-phycocyanin, and R-phycocyanin. Their striking blue colour makes them a sought-after natural colorant in food and cosmetics, as well as a dietary supplement due to their potential health benefits. Phycocyanin must retain its characteristic molecular structure; substantial alteration or degradation may result in derivatives or degradation products that are no longer classified as phycocyanin and exhibit different biological and photophysical properties.

[0075]

[0073] As used herein, the term “phycocyanin concentration” refers to the amount of phycocyanin present in a composition. It may be expressed as a percentage (w / w), in grams of phycocyanin per litre (g / L) for liquid compositions, and / or in grams of phycocyanin per gram of composition (g / g) for solid compositions. Phycocyanin concentration may be determined by any suitable method known in the art, such as, but not limited to, spectrophotometric analysis at approximately 615-625 nm, corresponding to the absorption maximum of C-phycocyanin, and high-performance liquid chromatography (HPLC) for separation and quantification of phycobiliprotein components.

[0076]

[0074] As used herein, the term “carotenoid” refers to a group of naturally occurring pigments including, but are not limited to, p-carotene, lycopene, lutein, zeaxanthin, fucoxanthin, violaxanthin, and neoxanthin. A carotenoid must retain its characteristic molecular structure; substantial alteration or degradation may result in derivatives or degradation products that are no longer classified as carotenoids and exhibit different biological and photophysical properties.

[0077]

[0075] As used herein, the term “carotenoid concentration” refers to the amount of carotenoid present in a composition. It may be expressed as a percentage (w / w), in grams of carotenoid per litre (g / L) for liquid compositions, or in grams of carotenoid per gram of composition (g / g) for solid compositions. Carotenoid concentration may be determined by any suitable method known in the art, such as, but not limited to, spectrophotometric analysis in the range of 400-500 nm, and high-performance liquid chromatography (HPLC).

[0078]

[0076] As used herein, the term “viscosity” refers to a fluid’s resistance to flow. It quantifies how much force is needed to move one layer of fluid relative to another. It may be measured by any method known in the art and is commonly measured in pascal-seconds (Pa s), poise (P), and centipoise (cP). For soluble powders in solution, viscosity may be affected by the concentration, the temperature, the pH and the solvent. “Viscosity” may be measured by any method known in the art such as, but not limited to, as set out in Example 11 . “Viscosity” may be expressed as the shear stress applied to a fluid divided by the shear rate perpendicular to the direction of flow at 1 % concentration in distilled water at ambient temperature and atmospheric pressure.

[0079]

[0077] As used herein, the term “food product” may refer to any substance or item that is intended for human and / or animal consumption, whether as a final product, food ingredient, food additive, or in any other form. A “food product” may have any physical form and may be a solid, liquid, gel, paste, powder, or foam, for example.

[0078] As used herein, the term “food ingredient" may refer to any substance which may be incorporated into a food product and as such is intended for human and / or animal consumption, whether as a final product, food ingredient, food additive, or in any other form.

[0080]

[0079] As used herein, the term “fraction” refers to a portion of a substance that is defined and / or separated based on one or more distinguishing characteristics, such as, but not limited to, chemical composition, molecular size, solubility, charge, or physical state. The term “fraction” may encompass both enriched and depleted portions of the starting material, and may exist in solid, liquid, or semi-solid form depending on the nature of the material and the separation process employed. The term “fraction” may also suitably refer to the substance that is the subject of a step and / or sub-step of the method described herein.

[0081]

[0080] As used herein, the term “proteinaceous fraction” or “protein fraction” may be taken to mean a fraction or composition comprising (but not necessarily exclusively consisting of) protein. A “proteinaceous fraction” of pea, for example, may refer to a composition derived from pea which has undergone some processing but retains pea protein. It should be noted that a “proteinaceous fraction” encompasses the whole, unprocessed product (e.g. a fresh pea), provided that it comprises protein.

[0082]

[0081] As used herein, the term “spirulina” may refer to any member of the Arthrospira genus, including, but not limited to, Arthrospira platensis, A. fusiformis, and / or A. maxima.

[0083]

[0082] As used herein, “total pore volume” refers to the pore volume of a resin material, measured on a dry sample and expressed in cm3 / g. Total pore volume is determined prior to packing the resin into a column or cartridge and reflects the internal void structure of the material. It is distinct from bed porosity or inter-particle void volume measured on a packed bed.

[0084]

[0083] As used herein, the term “BET surface area” refers to the specific surface area of a material determined in accordance with the Brunauer-Emmett-Teller (BET) method. The BET surface area can be measured by any method know in the art such as, but not limited to, physical adsorption of a non- reactive gases (e.g. nitrogen or argon) at cryogenic temperatures. The specific surface area may be expressed in units of square meters per gram (m2 / g). The BET surface area represents the total surface area available within the material, including the internal surfaces of pores, and is indicative of the material’s potential adsorption capacity and surface reactivity. In certain embodiments, the BET surface area is determined according to ISO 9277 or equivalent standard test methods.

[0085]

[0084] As used herein, the term “pore size” refers to the characteristic diameter of the pores within a resin bead structure. It may be determined by any method known in the art, such as, but not limited to, gas adsorption, mercury intrusion porosimetry, inverse size-exclusion chromatography (ISEC), or equivalent methods. The pore size reflects the effective hydraulic diameter of accessible channels within a resin and is expressed in nanometers (nm). Unless otherwise indicated, pore size refers to the mode or median pore diameter.

[0086]

[0085] As used herein, “porosity” refers to the pore size regime of the resin. It may include: a) Microporous (pores < 2 nm), b) Mesoporous (pores 2-50 nm), and c) Macroporous (pores > 50 nm)

[0087]

[0086] As used herein, the term “interparticle void fraction” or “bed porosity” refers to the fraction of a packed resin bed volume that is occupied by interparticle spaces between resin beads, excluding the intraparticle pores of the beads themselves. Interparticle void fraction is dimensionless. It may be determined by any method known in the art, such as, but not limited to, experimentally by non-binding tracer pulse methods, and volumetric measurements.

[0088] Product

[0089]

[0087] The composition of the invention may be derived from any photosynthetic microorganism or combination of photosynthetic microorganisms. As such the composition may be referred to as photosynthetic microorganism-derived and / or algae-derived, the terms being interchangeable.

[0090]

[0088] In certain embodiments, the composition may be a blend of one or more photosynthetic-derived microorganism-derived compositions, mixed with one or more further compositions (e.g. a proteinaceous composition derived from a source listed in Tables 1 - 8) - such a composition may be referred to as a “blend”, “blended composition”, or may be synonymous with term “composition”. In certain embodiments, these compositions may be combined at any point during the method to form the blended composition. A blended composition according to the invention may have advantageous properties such as those described below for photosynthetic microorganism-derived and / or algae-derived compositions. As such, the properties described herein which are described as being relevant for a “composition”, an “algae- derived composition”, or a “photosynthetic microorganism-derived composition”, may also be taken to relate to a blended composition of the invention. In certain embodiments, a blended composition may comprise one or more proteinaceous photosynthetic microorganism-derived fractions and one or more proteinaceous fractions from other sources.

[0091]

[0089] In certain embodiments, the composition may be derived from, or partially derived from, one type of, or a combination of types of, photosynthetic microorganisms from the group comprising green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, dinoflagellates, cyanobacteria and microalgae. It is a further advantage of certain embodiments of the present disclosure that the composition is not exclusively derived from plant- or animal-based protein sources, but rather from photosynthetic microorganisms that can be cultivated with substantially improved sustainability and efficiency compared with conventional agricultural systems. Outdoor cultivation of photosynthetic microorganisms can achieve biomass productivities on the order of 20 to 40 g m-2day-1, which is several times higher than those of typical terrestrial protein crops, such as soy. Such cultivation requires significantly less water per kilogram of protein produced, can be carried out on nonarable land without the need for fertile soil, and can, in many cases, be operated under carbon-neutral or even carbon-negative conditions due to the fixation of atmospheric CO2during growth. When cultivated indoors in closed photobioreactor systems, photosynthetic microorganisms can exhibit specific growth rates of approximately 0.5 to 1.0 day-1, enabling biomass doubling times of about one to two days compared with several weeks for conventional crop cultivation. These systems can achieve protein yields up to an order of magnitude higher per unit land area while requiring lower capital and operational costs than most vertical-farming technologies, owing to simplified nutrient and light management. By contrast, animal-based protein production is associated with substantially higher greenhouse-gas emissions and land-use requirements per kilogram of protein produced. Accordingly, compositions of the invention derived from photosynthetic microorganisms represent a highly sustainable, scalable, and resourceefficient alternative to both plant- and animal-derived protein sources, offering substantial reductions in environmental impact and carbon footprint.

[0092]

[0090] In certain embodiments, the composition may be derived from, or partially derived from, one of, or a combination of, the photosynthetic microorganisms from the group comprising Haematococcus sp., Skelotonema sp., Chlorella sp., Scenedesmus sp., Synechococcus sp., Synechocystis sp., Arthrospira sp., Spirulina sp., Chlamydomonas sp., Dysmorphococcus sp., Geitlerinema sp., Lyngbya sp., Chroococcidiopsis sp., Calothrix sp., Cyanothece sp., Oscillatoria sp., Gloeothece sp., Microcoleus sp., Microcystis sp., Nostoc sp., Nannochloropsis sp., Anabaena sp., Dunaliella sp., Botryococcus sp., Tetraselmis sp., Isochrysis sp., Chaetoceros sp., Cyclotella sp., Navicula sp., Nitzschia sp., Ochromonas sp., Oocystis sp., Prototheca sp., Pseudochlorella sp., Parachlorella sp., Platymonas sp., Pleurochrysis sp., Pyramimonas sp., Schizochytrium sp., Spirogyra sp., Stichococcus sp., Thalassiosira sp., Viridiella sp., Chlorogonium sp., Chroomonas sp., Chrysosphaera sp., Cricosphaera sp., Crypthecodinium sp., Cryptomonas sp., Eremosphaera sp., Ellipsoidon sp., Franceia sp., Fragilaria sp., Gloeothamnion sp., Hymenomonas sp., Lepocinclis sp., Micractinium sp., Monoraphidium sp., Nannochloris sp., Nephrochloris sp., Nephroselmis sp., Pascheria sp., Phormidium sp., Rhodococcus sp., Synechococcus sp., Tetraedron sp., Achnanthes sp., Agmenellum sp., Amphiprora sp., Amphora sp., Ankistrodesmus sp., Boekelovia sp., Borodinella sp., Chaetoceros sp., Euglena sp., Odontella sp., Pavlova sp., Phaeodactylum sp., Porphyridium sp., and Emiliana (for example Emiliana huxleyi).

[0093]

[0091] In certain embodiments, the composition may be derived from, or partially derived from, one of, or a combination of, the photosynthetic microorganisms from the group comprising Haematococcus pluvialis, Galdieria sulphuraria, Chlorella autotrophica, Chlorella vulgaris, Synechococcus elongatus, Arthrospira platensis, Arthrospira maxima, Chlamydomonas reinhardtii, Phaeodactylum tricornutum, Dunaliella salina, Synechococcus marinus, Achnanthes orientalis, Amphiprora hyalina, Amphora coffeiformis, Amphora coffeiformis linea, Amphora coffeiformis punctata, Amphora coffeiformis taylori, Amphora coffeiformis tenuis, Amphora delicatissima, Amphora delicatissima capitata, Ankistrodesmus falcatus, Boekelovia hooglandii, Botryococcus braunii, Botryococcus sudeticus, Bracteococcus minor, Bracteococcus medionucleatus, Chaetoceros gracilis, Chaetoceros muelleri, Chaetoceros muelleri subsalsum, Chlorella anitrata, Chlorella Antarctica, Chlorella aureoviridis, Chlorella Candida, Chlorella capsulate, Chlorella desiccate, Chlorella ellipsoidea, Chlorella emersonii, Chlorellafusca, Chlorellafusca var. vacuolata, Chlorella glucotropha, Chlorella infusionum, Chlorella infusionum var. actophila, Chlorella infusionum var. auxenophila, Chlorella kessleri, Chlorella lobophora (strain SAG 37.88), Chlorella luteoviridis, Chlorella luteoviridis var. aureoviridis, Chlorella luteoviridis var. lutescens, Chlorella miniata, Chlorella minutissima, Chlorella mutabilis, Chlorella nocturna, Chlorella ovalis, Chlorella parva, Chlorella photophila, Chlorella pringsheimii, Chlorella protothecoides, Chlorella protothecoides var. acidicola, Chlorella regularis, Chlorella regularis var. minima, Chlorella regularis var. umbricata, Chlorella reisiglii, Chlorella saccharophila, Chlorella saccharophila var. ellipsoidea, Chlorella salina, Chlorella simplex, Chlorella sorokiniana, Chlorella sphaerica, Chlorella stigmatophora, Chlorella vanniellii, Chlorella vulgaris f. tertia, Chlorella vulgaris var. autotrophica, Chlorella vulgaris var. viridis, Chlorella vulgaris var. vulgaris, Chlorella vulgaris var. vulgarisf tertia, Chlorella vulgaris var. vulgarisf viridis, Chlorella xanthella, Chlorella zofingiensis, Chlorella trebouxioides, Chlorococcum infusionum, Cyclotella cryptica, Cyclotella meneghiniana, Dunaliella bardawil, Dunaliella bioculata, Dunaliella granulate, Dunaliella maritime, Dunaliella minuta, Dunaliella parva, Dunaliella peircei, Dunaliella primolecta, Dunaliella terricola, Dunaliella tertiolecta, Dunaliella viridis, Eremosphaera viridis, Fragilaria crotonensis, Haematococcus pluvialis, Isochrysis aff. galbana, Isochrysis galbana, Micractinium (UTEX LB 2614), Monoraphidium minutum, Nannochloropsis salina, Navicula acceptata, Navicula biskanterae, Navicula pseudotenelloides, Navicula pelliculosa, Navicula saprophila, Nitzschia communis, Nitzschia alexandrina, Nitzschia dissipata, Nitzschia frustulum, Nitzschia hantzschiana, Nitzschia inconspicua, Nitzschia intermedia, Nitzschia microcephala, Nitzschia pusilia, Nitzschia pusilia elliptica, Nitzschia pusilia monoensis, Nitzschia quadrangular, Oocystis parva, Oocystis pusilia, Oscillatoria limnetica, Oscillatoria subbrevis, Parachlorella kessleri, Pascheria acidophila, Pleurochrysis carterae, Pleurochrysis dentate, Prototheca wickerhamii, Prototheca stagnora, Prototheca portoricensis, Prototheca moriformis, Prototheca zopfii, Pseudochlorella aquatica, Scenedesmus armatus, Spirogyra, Spirulina platensis, Thalassiosira weissflogii, Schizotrium, Phaeodactylum sp., Odontella aurita, Skelotonema, Tetraselmis chuii, Chaetoceros calcitrans, Dicronema lutheri, Nannochloropsis gaditana, Nannochloropsis oceanica, Chlamydomonas caudata, Chlamydomonas ehrenbergii, Chlamydomonas elegans, Chlamydomonas moewusii, Chlamydomonas nivalis, Chlamydomonas ovoidae, Chlamydomonas mundane, Chlamydomonas dehoryana, Chlamydomonas cuieus, Chlamydomonas noctigama, Chlamydomonas marvanii, and Chlamydomonas proboscigera.

[0094]

[0092] In certain embodiments, the composition is primarily, or wholly, derived from the Arthrospira genus (Spirulina) and in some embodiments from Arthrospira platensis (Spirulina platensis).

[0095]

[0093] In certain embodiments, the composition comprises a protein fraction with a high degree of solubility. In certain embodiments, the soluble protein content of the photosynthetic microorganism- derived composition may be at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 32%, at least 34%, at least 35%, at least 36%, at least 38%, at least 40%, at least 45%, at least 50%, at least 55%, at least 56%, at least 58%, at least 60%, at least 62%, at least 64%, at least 65%, at least 66%, at least 68%, at least 70%, at least 72%, at least 74%, at least 75%, at least 76%, at least 78%, at least 80%, at least 82%, at least 84%, at least 85%, at least 90%, at least 95%, at least 99%, at least 99.9 (w / w). In certain embodiments, the soluble protein content of the photosynthetic microorganism-derived composition may be at most 5%, at most 10%, at moat 15%, at most 20%, at most 25%, at most 30%, at most 32%, at most 34%, at most 35%, at most 36%, at most 38%, at most 40%, at most 45%, at most 50%, at most 55%, at most 56%, at most 58%, at most 60%, at most 62%, at most 64%, at most 65%, at most 70%, at most 75%, at most 76%, at most 78%, at most 80%, at most 82%, at most 84%, at most 85%, at most 90%, at most 95%, at most 100% (w / w). The high degree of solubility of the protein fraction provides the composition with certain improved functional characteristics when compared to other photosynthetic microorganism-derived compositions and when compared to industry standard ingredients. The high degree of water solubility of the protein fraction may therefore impart characteristics such as improved foaming capacity, improved foaming stability, improved waterholding capacity, improved emulsifying capacity, improved gelling capacity, improved oil-holding capacity and / or improved overall solubility of the composition.

[0096]

[0094] In certain embodiments, the photosynthetic microorganism-derived composition may have a soluble protein content defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, photosynthetic microorganism-derived composition may have a soluble protein content defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0097]

[0095] In certain embodiments, the photosynthetic microorganism-derived composition may have a protein solubility of at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 82%, at least 84%, at least 86%, at least 88%, at least 90%, at least 92%, at least 94%, at least 96%, at least 98%, at least 99%, at least 99.9% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may have a protein solubility of at most 5%, at most 10%, at most 15%, at most 20%, at most 30%, at most 40%, at most 50%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 82%, at most 84%, at most 86%, at most 88%, at most 90%, at most 92%, at most 94%, at most 96%, at most 98%, at most 99%, at most 99.9%, at most 100% (w / w).

[0098]

[0096] In certain embodiments, the photosynthetic microorganism-derived composition may have a protein solubility defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have a protein solubility defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0099]

[0097] In certain embodiments, the photosynthetic microorganism-derived composition may have a high level of water solubility. This property allows the composition to be used in a wide variety of applications and to be processed into a wide variety of forms. In certain embodiments, the photosynthetic microorganism-derived composition may have a water solubility of at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 82%, at least 84%, at least 86%, at least 88%, at least 90%, at least 92%, at least 94%, at least 96%, at least 98%, at least 98.5%, at least 99%, at least 99.5%, at least 99.9% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may have a water solubility at pH 7 of at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 92%, at most 94%, at most 96%, at most 98%, at most 98.5%, at most 99%, at most 99.5%, at most 99.9%, at most 100% (w / w). In certain embodiments, the photosynthetic microorganism- derived composition may suitably have a water solubility of at least 70% (w / w).

[0100]

[0098] In certain embodiments, the photosynthetic microorganism-derived composition may have a water solubility defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have a water solubility defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0101]

[0099] In certain embodiments, the saturation concentration of the photosynthetic microorganism- derived composition may be at least 0.01 g / L, at least 0.1 g / L, at least 1 g / L, at least 10 g / L, at least 50 g / L, at least 100 g / L, at least 150 g / L, at least 200 g / L, at least 250 g / L, at least 300 g / L, at least 350 g / L, at least 400 g / L, at least 450 g / L, at least 500 g / L, at least 600, g / L, at least 700 g / L, at least 800 g / L, at least 900 g / L. In certain embodiments, the saturation concentration of the photosynthetic microorganism- derived composition may be at most 0.1 g / L, at most 1 g / L, at most 10 g / L, at most 50 g / L, at most 100 g / L, at most 150 g / L, at most 200 g / L, at most 250 g / L, at most 300 g / L, at most 350 g / L, at most 400 g / L, at most 450 g / L, at most 500 g / L, at most 600 g / L, at most, 700 g / L, at most 800 g / L, at most 900 g / L, at most 1000 g / L.

[0102]

[0100] It is a further advantage of an embodiment of the present disclosure that the composition is substantially colourless, and / or decolourised, and / or substantially colour neutral, and / or colour-adjusted, and / or has advantageous colour characteristics. Photosynthetic microorganisms, by virtue of being a photosynthetic organism, contain a large number of light-capturing cellular organelles and molecules, which are typically chromophores. These chromophores impart colour to photosynthetic microorganisms and photosynthetic microorganism biomass. Examples of chromophores include, but are not limited to, chlorophyll and phycocyanin. Furthermore, the presence of some chromophores in photosynthetic microorganism biomass imparts a distinct, bitter flavour which makes it unsuitable for adoption in a wide range of food products and applications. It is advantageous therefore to provide a photosynthetic microorganism-derived composition with a reduced chromophore content which is suitable for a wide range of applications. In certain embodiments, a photosynthetic microorganism-derived composition with reduced chromophore content would suitably be decolourised and / or colour-adjusted and deflavoured. A decolourised and / or colour-adjusted photosynthetic microorganism-derived composition is quite distinct from photosynthetic microorganism-derived compositions known in the art, which are typically vibrant in colour. In certain embodiments, the composition, which may be derived from a substantially green or substantially blue algal-biomass, may be obviously decolourised and / or colour-adjusted to the naked eye, as being off-white - or cream - for example.

[0101] In certain embodiments, the substantially colourless nature and / or colour-adjusted nature and / or advantageous colour characteristics of the composition may be defined by CIE 1976 L*a*b* colour space coordinates calculated in accordance with ISO / CIE 11664-4:2019. In certain embodiments, the photosynthetic microorganism-derived composition may have a value of at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 72, at least 74, at least 76, at least 78, at least 80, at least 82, at least 84, at least 86, at least 88, at least 90, at least 92, at least 94, at least 96, at least 98, at least 99 on the L* scale. In certain embodiments, the photosynthetic microorganism-derived composition may have a value of at most 45, at most 50, at most 55, at most 60, at most 65, at most 70, at most 75, at most 80, at most 82, at most 84, at most 86, at most 88, at most 90, at most 92, at most 94, at most 96, at most 98, at most 99, at most 100 on the L* scale. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have an L coordinate of around 80. In certain embodiments, the photosynthetic microorganism-derived composition may have a value of at least -40, at least -35, at least -30, at least -25, at least -20, at least -15, at least -10, at least -8, at least -6, at least -4, at least -2, at least 0, at least 2, at least 4, at least 6, at least 8, at least 10, at least 12, at least 14, at least 16, at least 18, at least 20, at least 22, at least 24, at least 26, at least 28, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 75, at least 80, at least 85, at least 90 on the a* scale. In certain embodiments, the photosynthetic microorganism-derived composition may have a value of at most -35, at most -30, at most -25, at most - 20, at most -15, at most -10, at most -8, at most -6, at most -4, at most -2, at most 0, at most 2, at most 4, at most 6, at most 8, at most 10, at most 12, at most 14, at most 16, at most 18, at most 20, at most 22, at most 24, at most 26, at most 28, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 65, at most 70, at most 75, at most 80, at most 85, at most 90, at most 95 on the a* scale. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have an a* coordinate of around 10. In certain embodiments, the photosynthetic microorganism- derived composition may have a value of at least -40, at least -35, at least -30, at least -25, at least -20, at least -15, at least -10, at least -8, at least -6, at least -4, at least -2, at least 0, at least 2, at least 4, at least 6, at least 8, at least 10, at least 12, at least 14, at least 16, at least 18, at least 20, at least 22, at least 24, at least 26, at least 28, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 75, at least 80, at least 85, at least 90 on the b* scale. In certain embodiments, the photosynthetic microorganism-derived composition may have a value of at most -35, at most -30, at most -25, at most -20, at most -15, at most -10, at most -8, at most -6, at most -4, at most -2, at most 0, at most 2, at most 4, at most 6, at most 8, at most 10, at most 12, at most 14, at most 16, at most 18, at most 20, at most 22, at most 24, at most 26, at most 28, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 65, at most 70, at most 75, at most 80 on the b* scale. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a b* coordinate of around 10. In certain embodiments, the photosynthetic microorganism-derived composition may therefore exist in a colour space defined by coordinates of 60 - 100 in the L* scale, -20 - 80 on the a* scale, and -40 - 80 on the b* scale. In certain embodiments, the photosynthetic microorganism-derived composition may suitably exist in a colour space defined by coordinates of 80, 10, 10 on the L*a*b* scale.

[0103]

[0102] In certain embodiments, the advantageous colour characteristics, and / or colour-adjusted nature, and / or substantially decolourised nature of the photosynthetic microorganisms-derived composition may defined by its CIE 1976 L*a*b* colour space coordinates where a* - b* > -xL* where x is 0.5, 0.6, 07, 0.8, 0.9, 1 , 1.1 , 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2. In certain embodiments, the CIE 1976 L*a*b* colour space coordinates of the photosynthetic microorganisms-derived composition may be defined by a* + b* > —xL* where x is 0.5, 0.6, 0.7, 0.8, 0.9, 1 , 1.1 , 1.2, 1.3, 1.4, 1 .5, 1 .6, 1 .7, 1 .8, 1 .9, or 2. In certain embodiments, the CIE 1976 L*a*b* colour space coordinates of the photosynthetic microorganisms-derived composition may be defined by a* + b* < xL* where x is 0.5, 0.6, 0.7, 0.8, 0.9,

[0104] 1 . 1 .1 . 1 .2. 1.3. 1.4. 1 .5. 1 .6. 1.7. 1.8. 1 .9, or 2. In certain embodiments, the CIE 1976 L*a*b* colour space coordinates of the photosynthetic microorganisms-derived composition may be defined by a* - b* < xL* where x is 0.5, 0.6, 0.7, 0.8, 0.9, 1 , 1.1 , 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2. In certain embodiments, the CIE 1976 L*a*b* colour space coordinates of the photosynthetic microorganisms-derived composition may be defined by ja*2— b*2< xL* where x is 0.5, 0.6, 0.7, 0.8, 0.9, 1 , 1.1 , 1.2, 1.3, 1 .4, 1.5, 1.6, 1 .7,

[0105] 1 .8. 1 .9, or2. In certain embodiments, the CIE 1976 L*a*b* colourspace coordinates of the photosynthetic microorganisms-derived composition may be defined by a*2- b*2< xL*2where x is 0.005, 0.006, 0.007, 0.008, 0.009, 0.01 , 0.011 , 0.012, 0.013, 0.014, 0.015, 0.016, 0.017, 0.018, 0.019, or 0.02.

[0106]

[0103] In certain embodiments, the advantageous colour characteristics, and / or colour-adjusted nature, and / or substantially decolourised nature of the composition may be defined by its whiteness index. The photosynthetic microorganisms-derived composition may have a whiteness index of at least 50, at least

[0107] 55, at least 60, at least 65, at least 66, at least 68, at least 70, at least 71 , at least 72, at least 73, at least

[0108] 74, at least 75, at least 76, at least 77, at least 78, at least 79, at least 80, at least 81 , at least 82, at least

[0109] 83, at least 84, at least 85, at least 86, at least 87, at least 88, at least 89, at least 90, at least 92, at least

[0110] 94, at least 96, or at least 98. The photosynthetic microorganisms-derived composition may have a whiteness index of at most 55, at most 60, at most 65, at most 66, at most 68, at most 70, at most 71 , at most 72, at most 73, at most 74, at most 75, at most 76, at most 77, at most 78, at most 79, at most 80, at most 81 , at most 82, at most 83, at most 84, at most 85, at most 86, at most 87, at most 88, at most 89, at most 90, at most 92, at most 94, at most 96, or at most 100.

[0111]

[0104] In certain embodiments, the CIE 1976 L*a*b* coordinates of the composition may be defined directly from the composition as a powder, or from the composition in solution. In certain embodiments, where the CIE 1976 L*a*b* coordinates of the composition are defined in solution, the path length of the sample may be 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, 80 , 90, 100 mm. In certain embodiments, where the CIE 1976 L*a*b* coordinates of the composition are defined in solution, the concentration of the sample may be 0.2, 0.4, 0.6, 0.8, 1 , 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 6, 7, 8, 9, 10% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may have CIE 1976 L*a*b* coordinates defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have CIE 1976 L*a*b* coordinates defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0112]

[0105] In certain embodiments, the advantageous colour characteristics, and / or colour-adjusted nature, and / or decolourised nature of the composition may be defined by its absorbance. In certain embodiments, the absorbance of the composition may be at least 0.01 , at least 0.05, at least 0.1 , at least 0.15, at least 0.2, at least 0.25, at least 0.3, at least 0.35, at least 0.4, at least 0.45, at least 0.5, at least 0.6, at least 0.7, at least 0.8, at least 0.9, at least 1 and at most 0.02, at most 0.04, at most 0.06, at most 0.08, at most 0.1 , at most 0.2, at most 0.25, at most 0.3, at most 0.35, at most 0.5, at most 0.6, at most 0.7, at most 0.8, at most0.9, at most l .O, at most 1.5, at most2, at most2.5, at most3 when measured at a wavelength of at least 0, at least 100, at least 200, at least 300, at least 320, at least 340, at least 360, at least 380, at least 400, at least 410, at least 420, at least 430, at least 440, at least 450, at least 460, at least 470, at least 480, at least 490, at least 500, at least 510, at least 520, at least 530, at least 540, at least 550, at least 560, at least 570, at least 580, at least 590, at least 600, at least 610, at least 620, at least 630, at least 640, at least 650, at least 660, at least 670, at least 680, at least 690, at least 700, at least 720, at least 740, at least 760, at least 780, at least 800, at least 900, at least 1000, at least 1100, at least 1200, at least 1300, at least 1400, or at least 1500 nm and at most 0, at most 100, at most 200, at most 300, at most 320, at most 340, at most 360, at most 380, at most 400, at most 410, at most 420, at most

[0113] 430, at most 440, at most 450, at most 460, at most 470, at most 480, at most 490, at most 500, at most

[0114] 510, at most 520, at most 530, at most 540, at most 550, at most 560, at most 570, at most 580, at most

[0115] 590, at most 600, at most 610, at most 620, at most 630, at most 640, at most 650, at most 660, at most

[0116] 670, at most 680, at most 690, at most 700, at most 720, at most 740, at most 760, at most 780, at most

[0117] 800, at most 900, at most 1000, at most 1100, at most 1200, at most 1300, at most 1400, or at most 1500 nm. In certain embodiments, the absorbance value of the composition may suitably be measured at a wavelength of at least 400 and at most 700 nm. In certain embodiments, the absorbance of a composition may suitably be measured at the individual wavelengths 430nm, 437nm, 453 nm, 550nm, 620nm, 642 nm, 662nm, and 680nm. In certain embodiments, the photosynthetic microorganism-derived composition may have an absorbance value of less than 0.3 at any wavelength of at least 425 and at most 455 nm. In certain embodiments, the photosynthetic microorganism-derived composition may have an absorbance value of less than 0.3 at any wavelength of at least 610 and at most 625 nm. In certain embodiments, the photosynthetic microorganism-derived composition may have an absorbance value of less than 0.3 at any wavelength of at least 640 and at most 685 nm.

[0118]

[0106] In certain embodiments, the photosynthetic microorganism-derived composition has a reduced amount of chromophore relative to the algae from which it is derived and relative to other photosynthetic microorganism-derived compositions. In certain embodiments, the reduced amount of chromophores in the composition may be in part responsible for the colourless, tasteless, odourless properties, and / or advantageous colour characteristics, and / or colour-adjusted nature of the composition. In certain embodiments, the photosynthetic microorganism-derived composition has a reduced amount of chromophore relative to the photosynthetic microorganism biomass from which it is derived and relative to other photosynthetic microorganism-derived compositions. The photosynthetic microorganism-derived composition may have a chromophore content of at least 0.0000001%, at least 0.000001 %, at least 0.00001 %, at least 0.0001%, at least 0.001 %, at least 0.01 %, at least 0.05%, at least O.1 %, at least O.1 %, at least 1 %, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45% (w / w). The photosynthetic microorganism-derived composition may have a chromophore content of at most 0.000001%, at most 0.00001 %, at most 0.0001 %, at most 0.001%, at most 0.01%, at most 0.05%, at most 0.1 %, at most 0.1%, at most 1%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50% (w / w). The photosynthetic microorganism-derived composition may suitably have a chromophore content of around 5% (w / w).

[0119]

[0107] In certain embodiments, the photosynthetic microorganism-derived composition has a reduced amount of chlorophyll compared to the photosynthetic microorganism-biomass from which it is derived and compared to other photosynthetic microorganism-derived compositions. In certain embodiments, the reduced amount of chlorophyll in the composition may be in part responsible for the colourless, tasteless, odourless properties, and / or advantageous colour characteristics, and / or colour-adjusted nature of the composition. In certain embodiments, the photosynthetic microorganism-derived composition may have a chlorophyll content of at least 0.0000001%, at least 0.000001%, at least 0.00001%, at least 0.0001%, at least 0.001 %, at least 0.01 %, at least 0.05%, at least 0.1%, at least 0.15%, at least 0.2%, at least 0.25%, at least 0.3%, at least 0.35%, at least 0.4%, at least 0.45%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.8%, at least 0.9%, at least 1.0%, at least 1.1%, at least 1.2%, at least 1 .3%, at least 1 .4%, at least 1 .5%, at least 1 .6%, at least 1 .7%, at least 1 .8%, at least 1 .9%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 6%, at least 8%, at least 10%, at least 15%, at least 20%, at least 30%, at least 40%, at least 50% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may have a chlorophyll content of at most 0.000001 %, at most 0.00001 %, at most 0.0001%, at most 0.001 %, at most 0.01 %, at most 0.05%, at most 0.1%, at most 0.15%, at most 0.2%, at most 0.3%, at most 0.4%, at most 0.5%, at most 0.6%, at most 0.7%, at most 0.8%, at most 0.9%, at most 1.0%, at most 1.1 %, at most 1.2%, at most 1.3%, at most 1.4%, at most 1.5%, at most 1.6%, at most 1.7%, at most 1.8%, at most 1.9%, at most 2.0%, at most 2.1 %, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 6%, at most 7%, at most 8%, at most 10%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50% (w / w). In certain embodiments, the photosynthetic microorganism- derived composition may suitably have a chlorophyll content of around 0.0001% (w / w). In certain embodiments, chlorophyll concentration may refer to the total chlorophyll content or to the concentration of one or more individual chlorophylls such as, but not limited to, chlorophyll a, chlorophyll b, chlorophyll Ci, chlorophyll c2, chlorophyll d, chlorophyll e, and chlorophyll f, as well as chlorophyllide, pheophytin, pheophorbide, and metal-substituted chlorophylls. Chlorophyll concentration may be measured using any method known in the art including, but not limited to, spectrophotometry, chromatography, and fluorescence spectroscopy.

[0120]

[0108] In certain embodiments, the photosynthetic microorganism-derived composition has a reduced amount of phycocyanin compared to the algae from which it is derived and compared to other photosynthetic microorganism-derived compositions. In certain embodiments, the reduced amount of phycocyanin in the composition may be in part responsible for the colourless, tasteless, and odourless properties, and / or advantageous colour characteristics, and / or colour-adjusted nature of the composition. In certain embodiments, the photosynthetic microorganism-derived composition may have a phycocyanin concentration of at least 0.0000001%, at least 0.000001 %, at least 0.00001%, at least 0.0001%, at least 0.001 %, at least 0.01 %, at least 0.1 %, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.8%, at least 1%, at least 1 .5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 5.5%, at least 6%, at least 6.5%, at least 7%, at least 7.5%, at least 8%, at least 8.5%, at least 9%, at least 9.5%, at least 10%, at least 11 %, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, at least 26%, at least 28%, at least 30%, at least 32%, at least 34%, at least 36%, at least 38%, at least 40%, at least 45%, at least 50%, at least 55%, at least 65%, at least 75% (w / w). In certain embodiments, the photosynthetic microorganism- derived composition may have a phycocyanin concentration of at most 0.000001%, at most 0.00001%, at most 0.0001%, at most 0.001%, at most 0.01%, at most 0.05%, most 0.1 %, at most 0.2%, at most 0.3%, at most 0.4%, at most 0.5%, at most 0.6%, at most 0.8%, at most 1 %, at most 1.5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 5.5%, at most 6%, at most 6.5%, at most 7%, at most 7.5%, at most 8%, at most 8.5%, at most 9%, at most 9.5%, at most 10%, at most 11%, at most 12%, at most 13%, at most 14%, at most 15%, at most 16%, at most 17%, at most 18%, at most 19%, at most 20%, at most 21%, at most 22%, at most 23%, at most 24%, at most 25%, at most 26%, at most 28%, at most 30%, at most 32%, at most 34%, at most 36%, at most 38%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a phycocyanin content of around 0.0001 % (w / w). In certain embodiments, the phycocyanin concentration may refer to the total phycocyanin content or to the concentration of one or more individual phycocyanins such as, but not limited to, C-phycocyanin, R-phycocyanin, allophycocyanin, allophycocyanin B, allophycocyanin a, allophycocyanin p, and their associated subunit forms or isoforms including a-phycocyanin and p-phycocyanin. Phycocyanin concentration may be measured using any method known in the art including, but not limited to, spectrophotometry, chromatography, and fluorescence spectroscopy.

[0121]

[0109] In certain embodiments, the photosynthetic microorganism-derived composition has a reduced amount of carotenoid compared to the algae from which it is derived and compared to other photosynthetic microorganism-derived compositions. In certain embodiments, the reduced amount of carotenoid in the composition may be in part responsible for the colourless, tasteless, and odourless properties, and / or advantageous colour characteristics, and / or colour-adjusted nature of the composition. In certain embodiments, the photosynthetic microorganism-derived composition may have a carotenoid concentration of at least 0.0000001 %, at least 0.000001%, at least 0.00001 %, at least 0.0001%, at least 0.001 %, at least 0.01%, at least 0.1 %, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.8%, at least 1%, at least 1 .5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 5.5%, at least 6%, at least 6.5%, at least 7%, at least 7.5%, at least 8%, at least 8.5%, at least 9%, at least 9.5%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may have a carotenoid content of at most 0.000001%, at most 0.00001%, at most 0.0001%, at most 0.001%, at most 0.01 %, at most 0.05%, most 0.1 %, at most 0.2%, at most 0.3%, at most 0.4%, at most 0.5%, at most 0.6%, at most 0.8%, at most 1 %, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 5.5%, at most 6%, at most 6.5%, at most 7%, at most 7.5%, at most 8%, at most 8.5%, at most 9%, at most 9.5%, at most 10%, at most 11%, at most 12%, at most 13%, at most 14%, at most 15%, at most 16%, at most 17%, at most 18%, at most 19%, at most 20%, at most21%, at most22%, at most 23%. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a carotenoid concentration of at most 1 % (w / w). In certain embodiments, the carotenoid concentration may refer to the total carotenoid content or to the concentration of one or more individual carotenoids such as, but not limited to, p-carotene, a-carotene, y-carotene, lycopene, lutein, zeaxanthin, p-cryptoxanthin, antheraxanthin, violaxanthin, neoxanthin, astaxanthin, canthaxanthin, echinenone, fucoxanthin, peridinin, diadinoxanthin, dinoxanthin, siphonaxanthin, siphonein, capsanthin, capsorubin, rhodoxanthin, torulene, torularhodin, myxoxanthophyll, nostoxanthin, phytoene, and phytofluene. Carotenoid concentration may be measured using any method known in the art including, but not limited to, spectrophotometry, chromatography, and fluorescence spectroscopy.

[0122]

[0110] In certain embodiments, the photosynthetic microorganism-derived composition of the invention has a high protein content. The high protein content compared to other photosynthetic microorganism- derived compositions makes the composition suitable for use in high protein products. The high protein content further allows the use of less of the composition relative to other, lower protein, alternatives and as such lends itself to efficiency savings in food production. In certain embodiments, the photosynthetic microorganism-derived composition may therefore have a protein content of at least 15%, at least 20%, at least 25%, at least 30%, at least 32%, at least 34%, at least 35%, at least 36%, at least 38%, at least 40%, at least 45%, at least 50%, at least 55%, at least 56%, at least 58%, at least 60%, at least 62%, at least 64%, at least 65%, at least 70%, at least 75%, at least 76%, at least 78%, at least 80%, at least 82%, at least 84%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, at least 99.9%, or at least 100% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may therefore have a protein content of at most 25%, at most 30%, at most 32%, at most 34%, at most 35%, at most 36%, at most 38%, at most 40%, at most 45%, at most 50%, at most 55%, at most 56%, at most 58%, at most 60%, at most 62%, at most 64%, at most 65%, at most 70%, at most 75%, at most 76%, at most 78%, at most 80%, at most 82%, at most 84%, at most 85%, at most 90%, at most 95%, at most 96%, at most 97%, at most 98%, at most 99%, at most 99.9%, or at most 100% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a protein content of 65% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a protein content of at least 60% and at most 100% (w / w). In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a protein content of at least 65% and at most 99% (w / w).

[0123]

[0111] In certain embodiments, photosynthetic microorganism-derived composition may have a maltodextrin content of at least 0.5%, at least 1 .0%, at least 1 .5%, at least 2.0%, at least 2.5%, at least 3.0%, at least 3.5%, at least 4.0%, at least 4.5%, at least 5.0%, at least 5.5%, at least 6.0%, at least 6.5%, at least 7.0%, at least 7.5%, at least 8.0%, at least 8.5%, at least 9.0%, at least 9.5%, at least 10.0%, at least 10.5%, at least 11.0%, at least 11.5%, at least 12.0%, at least 12.5%, at least 13.0%, at least 13.5%, at least 14.0%, at least 14.5%, at least 15.0%, at least 15.5%, at least 16.0%, at least 16.5%, at least 17.0%, at least 17.5%, at least 18.0%, at least 18.5%, at least 19.0%, at least 19.5%, at least 20.0%, at least 21%, at least 22%, at least 23%, at least 24%, at least 25%, at least 26%, at least 27%, at least 28%, at least 29%, at least 30%, at least 32%, at least 34%, at least 36%, at least 38%, at least 40%, at least 42%, at least 44%, at least 46%, at least 48%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70% (w / w). In certain embodiments, photosynthetic microorganism-derived composition may have a maltodextrin content of at most 0.5%, at most 1 .0%, at most 1.5%, at most 2.0%, at most 2.5%, at most 3.0%, at most 3.5%, at most 4.0%, at most 4.5%, at most 5.0%, at most 5.5%, at most 6.0%, at most 6.5%, at most 7.0%, at most 7.5%, at most 8.0%, at most 8.5%, at most 9.0%, at most 9.5%, at most 10.0%, at most 10.5%, at most 11 .0%, at most 11 .5%, at most 12.0%, at most 12.5%, at most 13.0%, at most 13.5%, at most 14.0%, at most 14.5%, at most 15.0%, at most 15.5%, at most 16.0%, at most 16.5%, at most 17.0%, at most 17.5%, at most 18.0%, at most 18.5%, at most 19.0%, at most 19.5%, at most 20.0%, at most 21%, at most 22%, at most 23%, at most 24%, at most 25%, at most 26%, at most 27%, at most 28%, at most 29%, at most 30%, at most 32%, at most 34%, at most 36%, at most 38%, at most 40%, at most 42%, at most 44%, at most 46%, at most 48%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70% (w / w).

[0124]

[0112] In certain embodiments, the photosynthetic microorganism-derived composition is deflavoured and / or substantially tasteless. Unlike other photosynthetic microorganism-derived compositions, which have high chromophore content and strong tastes such as bitterness, in some embodiments, the composition of the invention has a substantially neutral taste. This is in part due to the composition having a reduced chromophore content. Providing a composition with a substantially neutral taste and / or substantially tasteless makes the composition suitable in a wide range of applications. There is no need, for example, to correct the flavour of a food product which employs the composition. This makes the composition an attractive product which can efficiently replace other protein sources in food production. Unlike other strong-tasting photosynthetic microorganism-derived compositions, the composition is palatable.

[0113] In certain embodiments, the photosynthetic microorganism-derived composition may be substantially deflavoured and / or tasteless when tasted, and have reduced sensory characteristics such as sweetness, bitterness, sourness, saltiness, or umami when compared with the initial photosynthetic microorganism biomass. The taste may be assessed by trained taste experts in a controlled experiment, such as that outlined in Example 12 and the results indicate that the taste and flavourofthe photosynthetic microorganism-derived composition has been reduced.

[0125]

[0114] In certain embodiments, the photosynthetic microorganism-derived composition may be shown to be deflavoured and / or substantially tasteless through assessment by a panel of trained taste experts to identify the minimum concentration at which the presence of the photosynthetic microorganism-derived composition can be detected in comparison to the minimum concentration the initial photosynthetic microorganism biomass can be detected.

[0126]

[0115] In certain embodiments, the photosynthetic microorganism-derived composition may be shown to be deflavoured and / or substantially tasteless by any method know in the art, for example electric tongue, using any method, such as that outlined in Example 13.

[0127]

[0116] In certain embodiments, the taste may also be assessed by the concentration of specific flavour compounds. The photosynthetic microorganism-derived composition may be shown to be deflavoured and / or substantially tasteless by comparing the concentration of the flavour compounds in the photosynthetic microorganism-derived composition with the concentration of the flavour compounds in the initial photosynthetic microorganism biomass. The concentration of the flavour compounds may be measured using any method known in the art including, but not limited to HiSorb-GCxGC-T-OF-MS and gas chromatography. HiSorb-GCxGC-T-OF-MS is an advanced analytical technology combining HiSorb Sorptive Extraction, two-dimensional gas chromatography and Time-of-Flight Mass Spectrometry. It is widely used in food science for profiling complex samples. This technology can be used to analyse and identify specific volatile compounds contributing to aroma and taste, therefore helping in detecting any off-flavours in the sample.

[0128]

[0117] In certain embodiments, the photosynthetic microorganism-derived compound may have low concentrations of volatile compounds that contribute to its overall flavour. In certain embodiments, these volatile compounds include, but are not limited to, isobutenyl methyl ketone, 1 -pentanol, furan 2-pentyl-, 4-heptanone 6-methyl-, 3-octanone, cyclohexanone 2,2,6-trimethyl-, dimethyl heptenone, dodecanal, 5- hepten-2-one 6-methyl-, 1 -hexanol, formic acid hexyl ester, dimethyl trisulfide, isophorone, carvacrol, oct- 1-enal (2e)-, 1-octen-3-ol, tridec-(2e)-en-1-ol, 5-hepten-2-ol 6-methyl-, cyclohexanol 2,3-dimethyl-, 1- hexanol 2-ethyl-, cyclohexanol 3,3-dimethyl-, benzaldehyde, formic acid octyl ester, butanedioic acid dimethyl ester, 1-cyclohexene-1-carboxaldehyde 2,6,6-trimethyl-, benzeneacetaldehyde, oxophorone, a- ionone, p-ionone, acetophenone, benzaldehyde 2,4-dimethyl-, p-cyclocitral, cyclododecadiene, dihydroactinidiolide, n-heptadecane, z,e-7,11-hexadecadien-1-yl acetate, hexadecane, (e)-p-ionone, y- linolenic acid, linoleic acid, 2-methyl-z,z-3,13-octadecadienol, (r)-(-)-14-methyl-8-hexadecyn-1-ol, myristic acid, 9,17-octadecadienal (z)-, 9,12-octadecadienoic acid ethyl ester, 2-octenal, palmitamide, palmitic acid, palmitic acid butyl ester, palmitic acid ethyl ester, palmitoleic acid, 2-pentadecanone, phorone, phytol, phytol acetate, safranal, stearic acid butyl ester, 1 -tetradecene, 1 ,4:3,6-dianhydro-a-d- glucopyranose, palmitic acid methyl ester, 2-methylbutanal, isovaleraldehyde, hexanal, methional, 2,5- dimethylbenzaldehyde, diacetyl, 6-methyl-2-heptanone, 2-octanone, acetoin, 2,2,6- trimethylcyclohexanone, sulcatone, ethyl caprylate, ethyl decanoate, phenethyl acetate, p-xylene, myrcene, a-cyclocitral, p-cyclocitral, a-ionene, p-ionone-5,6-epoxide, isobutyl alcohol, isoamyl alcohol, benzyl alcohol, 2-butylfuran, 2-pentylfuran, 1 ,2,4,4-tetramethylcyclopentene, 2, 2, 4,6,6- pentamethylheptane, ethylbenzene, tridecane, tetradecane, 2,6,10-trimethyltridecane, pentadecane, n- acetyl-4(h)-pyridine, heptadecane, 6,9-heptadecadiene, 2-methylpyrazine, 2,5-dimethylpyrazine, 2- methyl-5-ethylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, tetramethylpyrazine, dimethyl disulfide, dimethyl trisulfide, 2-ethyl-4-methylthiazole, 3-ethyl-2,5- dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 3-methylbutanal, butan-1-ol, oct-1 -en-3-one, acetic acid, 2,3-diethylpyrazine, 3-methylsulfanylpropanal, 2,3-diethyl-5-methylpyrazine, (3z,6z)-nona-3,6-dienal, propanoic acid, (2e)-non-2-enal, 2-methylpropanoic acid, 2-butyl-3-methylpyrazine, butanoic acid, (2e)- dec-2-enal, 2- and 3-methylbutanoic acid, (2e,4z)-nona-2,4-dienal, 3-methylnonane-2, 4-dione, pentanoic acid, (2e,4z)-deca-2,4-dienal, geosmin, 2-methoxyphenol, trans-4,5-epoxy-(2e)-dec-2-enal, sotolon, 1- (2-aminophenyl)ethenone, phenylacetic acid, vanillin. In certain embodiments, only trace amounts of these volatile compounds may be found in the photosynthetic microorganism-derived compound. In certain embodiments, the concentration in the photosynthetic microorganism-derived compound of any volatile compound listed herein may be at least 0.0001 , at least 0.001 , at least 0.002, at least 0.003, at least 0.004, at least 0.005, at least 0.006, at least 0.007, at least 0.008, at least 0.009, at least 0.01 , at least 0.02, at least 0.03, at least 0.04, at least 0.05, at least 0.06, at least 0.07, at least 0.08, at least 0.09, at least 0.1 , at least 0.2, at least 0.3, at least 0.4, at least 0.5, at least 0.6, at least 0.7, at least 0.8, at least 0.9, at least 1 , at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 30, at least 50, at least 70, at least 90, at least 100, at least 300, at least 500, at least 700, at least 900, at least 1000, at least 3000, at least 5000, at least 7000, at least 9000 pg / g. In certain embodiments, the concentration in the photosynthetic microorganism-derived compound of any volatile compound listed herein may be at most 0.001 , at most 0.002, at most 0.003, at most 0.004, at most 0.005, at most 0.006, at most 0.007, at most 0.008, at most 0.009, at most 0.01 , at most 0.02, at most 0.03, at most 0.04, at most 0.05, at most 0.06, at most 0.07, at most 0.08, at most 0.09, at most 0.1 , at most 0.2, at most 0.3, at most 0.4, at most 0.5, at most 0.6, at most 0.7, at most 0.8, at most 0.9, at most 1 , at most 2, at most 3, at most 4, at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 30, at most 50, at most 70, at most 90, at most 100, at most 300, at most 500, at most 700, at most 900, at most 1000, at most 3000, at most 5000, at most 7000, at most 9000, at most 10000 pg / g. In certain embodiments, the concentration in the photosynthetic microorganism-derived compound of any volatile compound listed herein may be less than their odour threshold. In certain embodiments, the concentration in the photosynthetic microorganism-derived compound of any volatile compound listed herein may be at least 20, at least 40, at least 60, at least 80, at least 100, at least 200, at least 300, at least 400, at least 500, at least 600, at least 700, at least 800, at least 900, at least 1000, at least 2000, at least 3000, at least 4000, at least 5000, at least 6000, at least 7000, at least 8000, at least 9000, at least 10000, at least 20000, at least 30000, at least 40000, at least 50000, at least 60000, at least 70000, at least 80000, at least 90000, at least 100000% of its odour threshold in water. In certain embodiments, the concentration in the photosynthetic microorganism-derived compound of any volatile compound listed herein may be at most 20, at most 40, at most 60, at most 80, at most 100, at most 200, at most 300, at most 400, at most 500, at most 600, at most 700, at most 800, at most 900, at most 1000, at most 2000, at most 3000, at most 4000, at most 5000, at most 6000, at most 7000, at most 8000, at most 9000, at most 10000, at most 20000, at most 30000, at most 40000, at most 50000, at most 60000, at most 70000, at most 80000, at most 90000, or at most 100000% of its odour threshold in water.

[0129]

[0118] In certain embodiments, the photosynthetic microorganism-derived composition has a reduced odour, unlike other photosynthetic microorganism-derived compositions, which typically may emit a strong odour, the composition of the invention is substantially odourless. This is preferable as the composition may be combined into food products where unwanted smells would reduce the quality and desirability of the product. Other photosynthetic microorganism-derived compositions typically may emit earthy, musty, fishy, sulfide (rotten egg), sweet, and / or fruity odours. In certain embodiments, the photosynthetic microorganism-derived composition may be substantially odourless when smelt, and have little to no noticeable sensory characteristics. The odour may be assessed by trained olfactory experts in a controlled experiment, such as that outlined in Example 12 and the results indicate that the odour of the composition has been reduced.

[0130]

[0119] In certain embodiments, the photosynthetic microorganism-derived composition has a high foaming capacity relative to other photosynthetic microorganism-derived compositions and industry standard foaming ingredients. The high foaming capacity is advantageous as it lends the composition utility in a number of applications where foaming capacity is required. By having a high foaming capacity, less of the composition of the invention may be required relative to other industry standard foaming ingredients, thereby providing an economic benefit. The high foaming capacity further allows for substantial foam creation which may aid the texture and desirability of a food product. Calculating the foaming capacity of a composition is outlined, for example, in Example 11 (see below). In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming capacity of at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, at least 150%, at least 160%, at least 170%, at least 180%, at least 190%, at least 200%, at least 205%, at least

[0131] 210%, at least 215%, at least 220%, at least 225%, at least 230%, at least 235%, at least 240%, at least

[0132] 245%, at least 250%, at least 255%, at least 260%, at least 265%, at least 270%, at least 275%, at least

[0133] 280%, at least 285%, at least 290%, at least 295%, at least 300%, at least 310%, at least 320%, at least

[0134] 330%, at least 340%, at least 350%, at least 360%, at least 370%, at least 380%, at least 390%, at least

[0135] 400%, at least 450%, at least 500%. In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming capacity of at most 10%, at most 20%, at most 30%, at most 40%, at most 50%, at most 60%, at most 70%, at most 80%, at most 90%, at most 100%, at most 110%, at most 120%, at most 130%, at most 140%, at most 150%, at most 160%, at most 170%, at most 180%, at most

[0136] 190%, at most 200%, at most 205%, at most 210%, at most 215%, at most 220%, at most 225%, at most

[0137] 230%, at most 235%, at most 240%, at most 245%, at most 250%, at most 255%, at most 260%, at most

[0138] 265%, at most 270%, at most 275%, at most 280%, at most 285%, at most 290%, at most 295%, at most

[0139] 300%, at most 310%, at most 320%, at most 330%, at most 340%, at most 350%, at most 360%, at most

[0140] 370%, at most 380%, at most 390%, at most 400%, at most 450%, at most 500%. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a foaming capacity of around at least 200 and at most 300%.

[0141]

[0120] In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming capacity defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming capacity defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0142]

[0121] In certain embodiments, the photosynthetic microorganism-derived composition has a high foaming stability relative to other photosynthetic microorganism-derived compositions and industry standard foaming ingredients. The high foaming stability is advantageous as it lends the composition utility in a number of applications where foaming stability is required. By having a high foaming stability, less of the composition of the invention may be required relative to other industry standard foaming ingredients, thereby providing an economic benefit. The high foaming stability further allows for substantial foam creation which may aid the texture and desirability of a food product. The high foaming stability may further increase the longevity of a food product in holding its shape, or allow for longer production timelines where foams are employed. Calculating the foaming stability of a composition is outlined, for example, in Example 11 (see below). In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming stability 15 of at least 0%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, at least 150%, at least 155%, at least 160%, at least 165%, at least 170%, at least 175%, at least 180%, at least 185%, at least 190%, at least 195%, at least 200%, at least 205%, at least 210%, at least 215%, at least 220%, at least 225%, at least 230%, at least 235%, at least 240%, at least 245%, at least 250%, at least 260%, at least 270%, at least 280%, at least 290%, at least 300%, at least 310%, at least 320%, at least 330%, at least 340%, at least 350%, at least 360%, at least 370%, at least 380%, at least 390%, at least 400%, at least 450%, at least 500%. In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming stability 15 of at most 10%, at most 20%, at most 30%, at most 40%, at most 50%, at most 60%, at most 70%, at most 80%, at most 90%, at most 100%, at most 110%, at most 120%, at most 130%, at most 140%, at most 150%, at most 155%, at most 160%, at most 165%, at most 170%, at most 175%, at most 180%, at most 185%, at most 190%, at most 195%, at most 200%, at most 205%, at most 210%, at most 215%, at most 220%, at most 225%, at most 230%, at most 235%, at most 240%, at most 245%, at most 250%, at most 260%, at most 270%, at most 280%, at most 290%, at most 300%, at most 310%, at most 320%, at most 330%, at most 340%, at most 350%, at most 360%, at most 370%, at most 380%, at most 390%, at most 400%, at most 450%, at most 500%. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a foaming stability 15 of around at least 150 and at most 250%. In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming stability 60 of at least 0%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, at least 150%, at least 155%, at least 160%, at least 165%, at least 170%, at least 175%, at least 180%, at least 185%, at least 190%, at least 195%, at least 200%, at least 205%, at least 210%, at least 215%, at least 220%, at least 225%, at least 230%, at least 235%, at least 240%, at least 245%, at least 250%, at least 260%, at least 270%, at least 280%, at least 290%, at least 300%, at least 350%, at least 400%. In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming stability 60 of at most 10%, at most 20%, at most 30%, at most 40%, at most 50%, at most 60%, at most 70%, at most 80%, at most 90%, at most 100%, at most 110%, at most 120%, at most 130%, at most 140%, at most 150%, at most 155%, at most 160%, at most 165%, at most 170%, at most 175%, at most 180%, at most 185%, at most 190%, at most 195%, at most 200%, at most 205%, at most 210%, at most 215%, at most 220%, at most 225%, at most 230%, at most 235%, at most 240%, at most 245%, at most 250%, at most 260%, at most 270%, at most 280%, at most 290%, at most 300%, at most 450%, at most 500%. In certain embodiments, the photosynthetic microorganism- derived composition may suitably have a foaming stability 60 of at least 150 and at most 250%.

[0143]

[0122] In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming stability 15 and / or foaming stability 60 defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have a foaming stability 15 and / or foaming stability 60 defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0144]

[0123] In certain embodiments, the photosynthetic microorganism-derived composition has a high emulsifying capacity. The high emulsifying capacity of the composition allows the composition to be used in a wide variety of applications. The high emulsifying capacity relative to other photosynthetic microorganism-derived compositions allows a lower quantity of the composition to be used relative to alternatives, leading to efficiency benefits. The high emulsifying capacity of the composition also allows for greater emulsion stability and therefore may result in greater product shelf life in any food product in which the composition is comprised. Calculating the emulsifying capacity of a composition is outlined in Example 11 . In certain embodiments, the photosynthetic microorganism-derived composition may have an emulsifying capacity of at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, at least 150%. In certain embodiments, the photosynthetic microorganism-derived composition may have an emulsifying capacity of at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95%, at most 100%, at most 110%, at most 120%, at most 130%, at most 140%, at most 150%. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have an emulsifying capacity of at least 40% and at most 60%.

[0145]

[0124] In certain embodiments, the photosynthetic microorganism-derived composition may have an emulsifying capacity defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9.

[0146]

[0125] In certain embodiments, the photosynthetic microorganism-derived composition may good emulsifying stability. The emulsifying stability can be measured, as outlined in, for example, Example 11 (see below). In certain embodiments, the photosynthetic microorganism-derived composition may have an emulsifying stability of at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 100%, at least 110%, at least 120%, at least 130%, at least 140%, at least 150%. In certain embodiments, the photosynthetic microorganism-derived composition may have an emulsifying stability of at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95%, at most 100%, at most 110%, at most 120%, at most 130%, at most 140%, at most 150%. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have an emulsifying stability of at least 40% and at most 60%.

[0147]

[0126] In certain embodiments, the photosynthetic microorganism-derived composition may have an emulsifying stability defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9.

[0148]

[0127] In certain embodiments, the photosynthetic microorganism-derived composition may have a high water-holding capacity. This property contributes to the composition’s improved functional characteristics and also makes it suitable for a number of food product applications. The high water-holding capacity allows the composition to impart advantageous textures to foods, for example. Water-holding capacity may be measured by any method known in the art including, but not limited to, those set out in Example 11 . In certain embodiments, the photosynthetic microorganism-derived composition may have a waterholding capacity of at least 1 , at least 1 .2, at least 1 .4, at least 1 .6, at least 1 .8, at least 2, at least 2.2, at least 2.4, at least 2.6, at least 2.8, at least 3, at least 3.2, at least 3.4, at least 3.6, at least 3.8, at least 4, at least 4.2, at least 4.4, at least 4.6, at least 4.8, at least 5, at least 5.2, at least 5.4, at least 5.6, at least 5.8, at least 6, at least 6.2, at least 6.4, at least 6.6, at least 6.8, at least 7, at least 7.2, at least 7.4, at least 7.6, at least 7.8, at least 8, at least 8.2, at least 8.4, at least 8.6, at least 8.8, at least 9, at least 9.2, at least 9.4, at least 9.6, at least 9.8, at least 10, at least 10.5, at least 11 , at least 11.5, at least 12, at least 12.5, at least 13, at least 13.5, at least 14, at least 14.5, or at least 15 g / g. In certain embodiments, the photosynthetic microorganism-derived composition may have a water-holding capacity of at most 1 , at most 1 .2, at most 1 .4, at most 1 .6, at most 1 .8, at most 2, at most 2.2, at most 2.4, at most 2.6, at most

[0149] 2.8, at most 3, at most 3.2, at most 3.4, at most 3.6, at most 3.8, at most 4, at most 4.2, at most 4.4, at most 4.6, at most 4.8, at most 5, at most 5.2, at most 5.4, at most 5.6, at most 5.8, at most 6, at most 6.2, at most 6.4, at most 6.6, at most 6.8, at most 7, at most 7.2, at most 7.4, at most 7.6, at most 7.8, at most 8, at most 8.2, at most 8.4, at most 8.6, at most 8.8, at most 9, at most 9.2, at most 9.4, at most 9.6, at most 9.8, at most 10, at most 10, at most 10.5, at most 11 , at most 11.5, at most 12, at most 12.5, at most 13, at most 13.5, at most 14, at most 14.5, or at most 15 g / g. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have a water-holding capacity of at least 4 and at most 6 g / g.

[0150]

[0128] In certain embodiments, the photosynthetic microorganism-derived composition may have a water-holding capacity defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have a water-holding capacity defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0151]

[0129] In certain embodiments, the photosynthetic microorganism-derived composition has a high oilholding capacity. This property allows the composition to be used in a wide variety of applications and to be processed into a wide variety of forms. Having a high oil-holding capacity further makes the composition suitable for use in emulsification and lends the composition utility in high-calorie products. Oil-holding capacity may be measured by any method known in the art including, but not limited to, those set out in Example 11. In certain embodiments, the photosynthetic microorganism-derived composition may have an oil-holding capacity of at least 1 , at least 1 .2, at least 1 .4, at least 1 .6, at least 1 .8, at least 2, at least 2.2, at least 2.4, at least 2.6, at least 2.8, at least 3, at least 3.2, at least 3.4, at least 3.6, at least 3.8, at least 4, at least 4.2, at least 4.4, at least 4.6, at least 4.8, at least 5, at least 5.2, at least 5.4, at least 5.6, at least 5.8, at least 6, at least 6.2, at least 6.4, at least 6.6, at least 6.8, at least 7, at least 7.2, at least 7.4, at least 7.6, at least 7.8, at least 8, at least 8.2, at least 8.4, at least 8.6, at least 8.8, at least 9, at least 9.2, at least 9.4, at least 9.6, at least 9.8 g / g. In certain embodiments, the photosynthetic microorganism-derived composition may have an oil-holding capacity of at most 1 , at most 1.2, at most 1 .4, at most 1 .6, at most 1 .8, at most 2, at most 2.2, at most 2.4, at most 2.6, at most 2.8, at most 3, at most 3.2, at most 3.4, at most 3.6, at most 3.8, at most 4, at most 4.2, at most 4.4, at most 4.6, at most

[0152] 4.8, at most 5, at most 5.2, at most 5.4, at most 5.6, at most 5.8, at most 6, at most 6.2, at most 6.4, at most 6.6, at most 6.8, at most 7, at most 7.2, at most 7.4, at most 7.6, at most 7.8, at most 8, at most 8.2, at most 8.4, at most 8.6, at most 8.8, at most 9, at most 9.2, at most 9.4, at most 9.6, at most 9.8, at most 10 g / g. In certain embodiments, the photosynthetic microorganism-derived composition may suitably have an oil-holding capacity of at least 4 and at most 6 g / g.

[0130] In certain embodiments, the photosynthetic microorganism-derived composition, when dissolved in solution, may have a viscosity of at least 1x10-5, at least 1 *10-4, at least 5x10“4, at least 1 *10-3, at least 2x10“3, at least 5X 10“3, at least 7X 10“3, at least 1 xi o-2, at least 2X10“2, at least 5X 10“2, at least 7x10“2, at least 1 xW1, at least 2x10“1, at least 5x10“1, at least 0.7, at least 0.9, at least 1 , at least 1.2, at least 1.5, at least 2, at least 3, at least 5, at least 10, at least 50 Pa s. In certain embodiments, the photosynthetic microorganism-derived composition, when dissolved in solution, may have a viscosity of at most 1 x 1 o-4, at most 5X 10“4, at most 1 x 1 o-3, at most 2X 10“3, at most 5X 10“3, at most 7X 10“3, at most 1 xW2, at most 2x10“2, at most 5x10“2, at most 7x10“2, at most 1 xio-1, at most 2xl0“1, at most 5xl0“1, at most 0.7, at most 0.9, at most 1 , at most 1 .2, at most 1 .5, at most 2, at most 3, at most 5, at most 10, at most 50, or at most 100 Pa.s. In certain embodiments, the viscosity of the photosynthetic microorganism-derived composition, when dissolved in solution, may be measured with a protein concentration of at least 0.01 %, at least 0.1%, at least 1%, at least 2%, at least 4%, at least 5%, at least 6%, at least 8%, at least 10%, at least 12%, at least 14%, at least 15%, at least 16%, at least 18%, at least 20%, at least 25%, at least 30%, at least 40% (w / v). In certain embodiments, the viscosity of the photosynthetic microorganism-derived composition, when dissolved in solution, may be measured with a protein concentration of at most 0.01%, at most 0.1 %, at most 1%, at most 2%, at most 4%, at most 5%, at most 6%, at most 8%, at most 10%, at most 12%, at most 14%, at most 15%, at most 16%, at most 18%, at most 20%, at most 25%, at most 30%, at most 40%, at most 50% (w / v).

[0153]

[0131] In certain embodiments, the photosynthetic microorganism-derived composition may have viscosity defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9. In certain embodiments, the photosynthetic microorganism-derived composition may have a viscosity defined with a heat treatment at a temperature of at least 40, at least 50, at least 70, at least 90 and at most 50, at most 70, at most 90, at most 100 °C, or suitably at a temperature of 50, 70, 90 °C.

[0154]

[0132] In certain embodiments, the photosynthetic microorganism-derived composition may be stable, with no degradation of a given parameter (for example water solubility) at a pH of at least pH 1 , at least pH 2, at least pH 3, at least pH 4, at least pH 5, at least pH 6, at least pH 7, at least pH 8, at least pH 9, at least pH 10, at least pH 11 , at least pH 12, at least pH 13. The photosynthetic microorganism-derived composition may be stable at a pH of at most pH 2, at most pH 3, at most pH 4, at most pH 5, at most pH 6, at most pH 7, at most pH 8, at most pH 9, at most pH 10, at most pH 11 , at most pH 12, at most pH 13, at most pH 14. The photosynthetic microorganism-derived composition may be stable at a temperature of at least 5 °C, at least 10 °C, at least 15 °C, at least 20 °C, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, at least 45 °C, at least 50 °C, at least 55 °C, at least 60 °C, at least 65 °C, at least 70 °C, at least 75 °C, at least 80 °C, at least 85 °C, at least 90 °C, at least 95 °C, at least 100 °C, at least 105 °C, at least 110 °C, at least 115 °C, at least 120 °. The photosynthetic microorganism-derived composition may be stable at a temperature of at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, at most 50 °C, at most 55 °C, at most 60 °C, at most 65 °C, at most 70 °C, at most 75 °C, at most 80 °C, at most 85 °C, at most 90 °C, at most 95 °C, at most 100 °C, at most 105 °C, at most 110 °C, at most 115 °C, at most 120 °C, at most 125 °C, at most 130 °C, at most 135 °C, at most 140 °C, at most 145 °C, at most 150 °C. The photosynthetic microorganism-derived composition may also be stable when mixed with specific substances including, but not limited to, coffee, tea, chocolate, fruit juice, mayonnaise, beer, wine, ice-cream, nut butter and jam.

[0155]

[0133] In certain embodiments, where the photosynthetic microorganism-derived composition is capable of forming a gel, the least gelation concentration of the composition may be a protein concentration of at least 0.01 %, at least 0.02%, at least 0.05%, at least 0.1 %, at least 0.2%, at least 0.5%, at least 1%, at least 1 .5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 5.5%, at least 6%, at least 6.5%, at least 7%, at least 7.5%, at least 8%, at least 8.2%, at least 8.4%, at least 8.6%, at least 8.8%, at least 9%, at least 9.2%, at least 9.4%, at least 9.6%, at least 9.8%, at least 10%, at least 10.2%, at least 10.4%, at least 10.6%, at least 10.8%, at least 11%, at least 11.2%, at least 11.4%, at least 11.6%, at least 11.8%, at least 12%, at least 12.2%, at least 12.4%, at least 12.6%, at least 12.8%, at least 13%, at least 13.2%, at least 13.4%, at least 13.6%, at least 13.8%, at least 14%, at least 14.2%, at least 14.4%, at least 14.6%, at least 14.8%, at least 15%, at least 15.2%, at least 15.4%, at least 15.6%, at least 15.8%, at least 16%, at least 16.2%, at least 16.4%, at least 16.6%, at least 16.8%, at least 17%, at least 17.5%, at least 18%, at least 18.5%, at least 19%, at least 19.5%, at least 20%, at least 20.5%, at least 21%, at least 21 .5%, at least 22%, at least 22.5%, at least 23%, at least 23.5%, at least 24%, at least 24.5%, at least 25%, at least 26%, at least 27%, at least 28%, at least 29%, at least 30%, at least 32%, at least 34%, at least 36%, at least 40% (w / v). In certain embodiments, where the photosynthetic microorganism-derived composition is capable of forming a gel, the least gelation concentration of the composition may be a protein concentration of at most 0.01%, at most 0.02%, at most 0.05%, at most 0.1 %, at most 0.2%, at most 0.5%, at most 1%, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 5.5%, at most 6%, at most 6.5%, at most 7%, at most 7.5%, at most 8%, at most 8.2%, at most 8.4%, at most 8.6%, at most 8.8%, at most 9%, at most 9.2%, at most 9.4%, at most 9.6%, at most 9.8%, at most 10%, at most 10.2%, at most 10.4%, at most 10.6%, at most 10.8%, at most 11%, at most 11.2%, at most 11.4%, at most 11.6%, at most 11.8%, at most 12%, at most 12.2%, at most 12.4%, at most 12.6%, at most 12.8%, at most 13%, at most 13.2%, at most 13.4%, at most 13.6%, at most 13.8%, at most 14%, at most 14.2%, at most 14.4%, at most 14.6%, at most 14.8%, at most 15%, at most 15.2%, at most 15.4%, at most 15.6%, at most 15.8%, at most 16%, at most 16.2%, at most 16.4%, at most 16.6%, at most 16.8%, at most 17%, at most 17.5%, at most 18%, at most 18.5%, at most 19%, at most 19.5%, at most 20%, at most 20.5%, at most 21 %, at most 21.5%, at most 22%, at most 22.5%, at most 23%, at most 23.5%, at most 24%, at most 24.5%, at most 25%, at most 26%, at most 27%, at most 28%, at most 29%, at most 30%, at most 32%, at most 34%, at most 36%, at most 40% (w / v).

[0156]

[0134] In certain embodiments, the photosynthetic microorganism-derived composition may have a least gelation concentration defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9.

[0135] In certain embodiments, photosynthetic microorganism-derived the composition may be capable of forming a gel with a protein concentration of at least 0.01%, at least 0.02%, at least 0.05%, at least 0.1%, at least 0.2%, at least 0.5%, at least 1 %, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 5.5%, at least 6%, at least 6.5%, at least 7%, at least 7.5%, at least 8%, at least 8.2%, at least 8.4%, at least 8.6%, at least 8.8%, at least 9%, at least 9.2%, at least 9.4%, at least 9.6%, at least 9.8%, at least 10%, at least 10.2%, at least 10.4%, at least 10.6%, at least 10.8%, at least 11 %, at least 11 .2%, at least 11 .4%, at least 11 .6%, at least 11 .8%, at least 12%, at least 12.2%, at least 12.4%, at least 12.6%, at least 12.8%, at least 13%, at least 13.2%, at least 13.4%, at least 13.6%, at least 13.8%, at least 14%, at least 14.2%, at least 14.4%, at least 14.6%, at least 14.8%, at least 15%, at least 15.2%, at least 15.4%, at least 15.6%, at least 15.8%, at least 16%, at least 16.2%, at least 16.4%, at least 16.6%, at least 16.8%, at least 17%, at least 17.5%, at least 18%, at least 18.5%, at least 19%, at least 19.5%, at least 20%, at least 20.5%, at least 21%, at least 21 .5%, at least 22%, at least 22.5%, at least 23%, at least 23.5%, at least 24%, at least 24.5%, at least 25%, at least 26%, at least 27%, at least 28%, at least 29%, at least 30% (w / v). In certain embodiments, photosynthetic microorganism-derived the composition may be capable of forming a gel with a protein concentration of at most 0.01%, at most 0.02%, at most 0.05%, at most 0.1 %, at most 0.2%, at most 0.5%, at most 1 %, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 5.5%, at most 6%, at most 6.5%, at most 7%, at most 7.5%, at most 8%, at most 8.2%, at most 8.4%, at most 8.6%, at most 8.8%, at most 9%, at most 9.2%, at most 9.4%, at most 9.6%, at most 9.8%, at most 10%, at most 10.2%, at most 10.4%, at most 10.6%, at most 10.8%, at most 11 %, at most 11 .2%, at most 11 .4%, at most 11 .6%, at most 11 .8%, at most 12%, at most 12.2%, at most 12.4%, at most 12.6%, at most 12.8%, at most 13%, at most 13.2%, at most 13.4%, at most 13.6%, at most 13.8%, at most 14%, at most 14.2%, at most 14.4%, at most 14.6%, at most 14.8%, at most 15%, at most 15.2%, at most 15.4%, at most 15.6%, at most 15.8%, at most 16%, at most 16.2%, at most 16.4%, at most 16.6%, at most 16.8%, at most 17%, at most 17.5%, at most 18%, at most 18.5%, at most 19%, at most 19.5%, at most 20%, at most 20.5%, at most 21%, at most 21 .5%, at most 22%, at most 22.5%, at most 23%, at most 23.5%, at most 24%, at most 24.5%, at most 25%, at most 26%, at most 27%, at most 28%, at most 29%, at most 30% (w / v).

[0157]

[0136] In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel springiness of at least 0.1 , at least 0.2, at least 0.3, at least 0.35, at least 0.4, at least 0.45, at least 0.5, at least 0.55, at least 0.6, at least 0.65, at least 0.7, at least 0.75, at least 0.8, at least 0.85, at least 0.9, at least 0.95, at least 0.99, or at least 0.999. In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel springiness of at most 0.1 , at most 0.2, at most 0.3, at most 0.35, at most 0.4, at most 0.45, at most 0.5, at most 0.55, at most 0.6, at most 0.65, at most 0.7, at most 0.75, at most 0.8, at most 0.85, at most 0.9, at most 0.95, at most 0.99, or at most 0.999.

[0158]

[0137] In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel cohesiveness of at least 0.1 , at least 0.2, at least 0.3, at least 0.35, at least 0.4, at least 0.45, at least 0.5, at least 0.55, at least 0.6, at least 0.65, at least 0.7, at least 0.75, at least 0.8, at least 0.85, at least 0.9, at least 0.95, at least 0.99, at least 1 , at least 1.01. The photosynthetic microorganism-derived composition may be capable of making a gel with a gel cohesiveness of at most 0.1 , at most 0.2, at most 0.3, at most 0.35, at most 0.4, at most 0.45, at most 0.5, at most 0.55, at most 0.6, at most 0.65, at most 0.7, at most 0.75, at most 0.8, at most 0.85, at most 0.9, at most 0.95, at most 0.99, at most 1 , at most 1 .01 .

[0159]

[0138] In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel hardness of at least 0.001 , at least 0.1 , at least 0.15, at least 0.2, at least 0.4, at least 0.6, at least 0.8, at least 1 , at least 1 .5, at least 2, at least 2.5, at least 3, at least 3.5, at least 4, at least 4.5, at least 5, at least 6, at least 8, at least 10, at least 11 , at least 12, at least 13, at least 14, at least 15, at least 16, at least 17, at least 18, at least 19, at least 20, at least 22, at least 24, at least 26, at least 28, at least 30, at least 32, at least 34, at least 36, at least 38, at least 40, at least 45, at least 50, at least 55, at least 60, at least 70, at least 80, at least 90, at least 100, at least 200, at least 300, at least 400, at least 500, at least 600, at least 800, at least 1000, at least 5000, or at least 10000 N. In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel hardness of at most 0.001 , at most 0.1 , at most 0.15, at most 0.2, at most 0.4, at most 0.6, at most 0.8, at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 3.5, at most 4, at most 4.5, at most 5, at most 6, at most 8, at most 10, at most 11 , at most 12, at most 13, at most 14, at most 15, at most 16, at most 17, at most 18, at most 19, at most 20, at most 22, at most 24, at most 26, at most 28, at most 30, at most 32, at most 34, at most 36, at most 38, at most 40, at most 45, at most 50, at most 55, at most 60, at most 70, at most 80, at most 90, at most 100, at most 200, at most 300, at most 400, at most 500, at most 600, at most 800, at most 1000, at most 5000, or at most 10000 N.

[0160]

[0139] In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a normalised gel hardness of at least 0.005, at least 0.01 , at least 0.05, at least 0.1 , at least 0.2, at least 0.4, at least 0.6, at least 0.8, at least 1 , at least 1 .5, at least 2, at least 2.5, at least 3, at least 4, at least 5, at least 6, at least 8, at least 10, at least 15, at least 20, at least 30, at least 40, at least 50, at least 60, at least 80, at least 100, at least 200, at least 300, at least 400, at least 500, at least 800, or at least 1000 N / cm2. In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a normalised gel hardness of at most 0.005, at most 0.01 , at most 0.05, at most 0.1 , at most 0.2, at most 0.4, at most 0.6, at most 0.8, at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 4, at most 5, at most 6, at most 8, at most 10, at most 15, at most 20, at most 30, at most 40, at most 50, at most 60, at most 80, at most 100, at most 200, at most 300, at most 400, at most 500, at most 800, or at most 1000 N / cm2.

[0161]

[0140] In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel gumminess of 0.0001 , at least 0.001 , at least 0.01 , at least 0.05, at least 0.1 , at least 0.2, at least 0.4, at least 0.6, at least 0.8, at least 1 , at least 1 .5, at least 2, at least 2.5, at least 3, at least 4, at least 5, at least 6, at least 8, at least 10, at least 15, at least 20, at least 25, at least 30, at least 40, at least 50, at least 60, at least 80, at least 100, at least 200, at least 300, at least 400, at least 500, at least 600, at least 800, at least 1000, at least 2000, at least 3000, at least 5000, or at least 10 000 N. In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel gumminess of 0.0001 , at most 0.001 , at most 0.01 , at most 0.05, at most 0.1 , at most 0.2, at most 0.4, at most 0.6, at most 0.8, at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 4, at most 5, at most 6, at most 8, at most 10, at most 15, at most 20, at most 25, at most 30, at most 40, at most 50, at most 60, at most 80, at most 100, at most 200, at most 300, at most 400, at most 500, at most 600, at most 800, at most 1000, at most 2000, at most 3000, at most 5000, or at most 10000

[0162] N.

[0163]

[0141] In certain embodiments, the photosynthetic microorganism-derived composition may be capable of making a gel with a gel chewiness of at least 0.00001 , at least 0.0001 , at least 0.001 , at least 0.01 , at least 0.05, at least 0.1 , at least 0.2, at least 0.4, at least 0.6, at least 0.8, at least 1 , at least 2, at least 3, at least 5, at least 8, at least 10, at least 20, at least 30, at least 40, at least 50, at least 80, at least 100, at least 200, at least 300, at least 400, at least 500, at least 800, at least 1000, at least 2000, at least 3000, at least 5000, or at least 10000 N. In certain embodiments, the photosynthetic microorganism- derived composition may be capable of making a gel with a gel chewiness of at most 0.00001 , at most

[0164] O.0001 , at most 0.001 , at most 0.01 , at most 0.05, at most 0.1 , at most 0.2, at most 0.4, at most 0.6, at most 0.8, at most 1 , at most 2, at most 3, at most 5, at most 8, at most 10, at most 20, at most 30, at most 40, at most 50, at most 80, at most 100, at most 200, at most 300, at most 400, at most 500, at most 800, at most 1000, at most 2000, at most 3000, at most 5000, or at most 10000 N.

[0165]

[0142] In certain embodiments, the photosynthetic microorganism-derived composition may have a gel springiness, gel cohesiveness, gel hardness, normalised gel hardness, gel gumminess, and / or gel chewiness defined at an adjusted pH of at least 1 , at least 3, at least 5, at least 7, at least 9 and at most 3, at most 5, at most 7, at most 9, at most 11 , or suitably at a pH of 3, 5, 7, or 9.

[0166]

[0143] In certain embodiments, the photosynthetic microorganism-derived composition may be in any form suitable for use in a wide variety of applications, including, but not limited to, food, food production, nutraceuticals, pharmaceuticals, adjuvants, animal feedstock, plant feedstock, cosmetics, chemical products, and / or composting material. The composition may therefore be in a form selected from the group comprising a powder, a gel, a slurry, a paste, a tablet, a capsule, a granule, a liquid, a solution, a spray, and a suspension.

[0167]

[0144] In certain embodiments, for any parameter included here-in, the performance of the photosynthetic microorganism-derived composition may be directly quantified relative to any benchmark of a product and / or ingredient including, but not limited to, egg white, powdered egg white, milk, powdered milk, pea-based protein powder, soy-based protein powder and other plant-based protein powders. In certain embodiments, the photosynthetic microorganism-derived composition may have a performance of at least 10%, at least 20%, at least 30%, at least 40%, at least 60%, at least 80%, at least 100%, at least 120%, at least 140%, at least 160%, at least 180%, at least 200%, at least 220%, at least 240%, at least 260%, at least 280%, at least 300%, at least 320%, at least 340%, at least 360%, at least 380%, at least 400%, at least 420%, at least 440%, at least 460%, at least 480%, at least 500%, at least 600%, at least 700%, at least 800%, at least 900%, at least 1000%, at least 1500%, at least 2000%, at least 2500%, at least 3000%, at least 3500%, at least 4000%, at least 4500% that of any benchmark. For any parameter included here-in, in certain embodiments, the photosynthetic microorganism-derived composition may have a performance of at most 120%, at most 140%, at most 160%, at most 180%, at most 200%, at most 220%, at most 240%, at most 260%, at most 280%, at most 300%, at most 320%, at most 340%, at most 360%, at most 380%, at most 400%, at most 420%, at most 440%, at most 460%, at most 480%, at most 500%, at most 600%, at most 700%, at most 800%, at most 900%, at most 1000%, at most 1500%, at most 2000%, at most 2500%, at most 3000%, at most 3500%, at most 4000%, at most 4500%, at most 5000% that of any benchmark.

[0168]

[0145] In some embodiments, the composition is decolourised and / or colour-adjusted relative to a starting material, such as photosynthetic microorganism biomass. In some embodiments, the composition is deflavoured relative to a starting material, such as photosynthetic microorganism biomass. In some embodiments, the composition is deodoured relative to a starting material, such as photosynthetic microorganism biomass. In some embodiments, the composition may be defined relative to a starting material, such as photosynthetic microorganism biomass, from which it was derived and as such may have reduced or increased characteristics relative to that starting material, such characteristics selected from any characteristic set out herein.

[0169]

[0146] In certain embodiments, the composition of the invention may have advantageous physical properties which make it suitable for the applications described herein. In certain embodiments, the composition is comprised of particles having a particle size of between 0.1 and 5000 pm. In certain embodiments, the composition is comprised of particles having a particle shape defined by an aspect ratio of between 0.01 and 0.99. The aspect ratio of a particle’s shape may be determined by taking the ratio of Fmax to width for a rectangle having the same area as the particle, which may be determined by optical microscopy, or scanning electron microscopy, for example (see, for example, Xie et al. - DOI:10.1007 / 978-981-10-1926-5_29). In certain embodiments, the composition may be comprised of particles having a particle shape defined by a circularity of between 0.3 and 1. The circularity (C) of a particle’s shape may be determined by taking the ratio between the area of the particle A and the area of

[0170] 4>1 the circle with diameter Fmax (where C = - - and Fmax = Maximum Feret’s diameter), which may be determined by optical microscopy, or scanning electron microscopy, for example. In certain embodiments, the composition may be comprised of particles having a dry bulk density of between 0.01 and 5 g / cm3, where the dry bulk density is determined by taking the mass of the sample and dividing it by the volume of the sample as a whole. In certain embodiments, the composition may be comprised of particles having a tap density of between 0.01 and 5 g / cm3, where the tap density is determined by taking the mass of the sample and dividing it by volume after systematic mechanical tapping (ASTM standard ASTM B527-22). This property advantageously ensures that the composition is suitable for formation into a capsule or pill, suitably for oral ingestion. In certain embodiments, the composition may comprise particles which have a flowability defined by an angle of repose between 15 and 70 °. The angle of repose may be determined in accordance with ASTM standard ASTM C 1444-00 and / or by passing the composition through a funnel such that a heap of composition is formed beneath the funnel and determining the angle of repose by the formula R = tan-1(^) (where R = angle of repose; h = height of the heap; and r = radius of the heap).

[0171]

[0147] In certain embodiments, the composition of the invention may advantageously possess an amino acid profile which is particularly beneficial to the consumer. In particular embodiments, a blended composition may have an improved amino acid profile by virtue of the inclusion of two or more protein sources in the composition. In certain embodiments, the composition may have a complete amino acid profile - i.e. the composition may comprise all essential amino acids. In certain embodiments, the composition has a Protein Digestibility - Corrected Amino Acid Score (PDCAAS) of between 0.3 and 1 . A PDCAAS of 1 .0 (i.e. 100%) indicates that the protein or composition provides all essential amino acids in sufficient amounts, and it is easily digestible. PDCAAS below 1 .0 indicate the protein lacks one or more essential amino acids or is less digestible. The PDCAAS of the composition may be determined by any method know in the art, such as by multiplying the essential amino acid score by the true digestibility (as described in sections 5.4.1 , 7.2.1 , and 8.00 of FAO, Dietary Protein Quality Evaluation in Human Nutrition, FAO Food and Nutrition Paper 92 (2013), ISBN 0254-4725). In some embodiments, the composition has a PDCAAS at least 0.3, at least 0.35, at least 0.4, at least 0.45, at least 0.5, at least 0.55, at least 0.6, at least 0.65, at least 0.7, at least 0.75, at least 0.8, at least 0.85, at least 0.9, or at least 0.95. In some embodiments, the composition has a PDCAAS of at most 0.35, at most 0.4, at most 0.45, at most 0.5, at most 0.55, at most 0.6, at most 0.65, at most 0.7, at most 0.75, at most 0.8, at most 0.85, at most 0.9, at most 0.95, or at most 1. In certain embodiments, the composition has a Digestible Indispensable Amino Acid Score (DIAAS) of between 0.8 and 1.4. DIAAS measures the digestibility of indispensable amino acids (essential amino acids) at the end of the small intestine, providing an accurate assessment of how well a protein meets human nutritional needs. The DIAAS of the composition may be determined by any method known in the art, such as by dividing the digestible indispensable amino acid content of the protein by the indispensable amino acid requirement for humans (as described in FAO, Dietary Protein Quality Evaluation in Human Nutrition, FAO Food and Nutrition Paper 92 (2013), ISBN 0254-4725). In certain embodiments, the composition has a DIAAS of at least 0.8, at least 0.85, at least 0.9, at least 0.95, at least 1 , at least 1.05, at least 0.1 , at least 1.15, at least 1.2, at least 1.25, at least 1.3, or at least 1.35. In certain embodiments, the composition has a DIAAS of at most 0.85, at most 0.9, at most 0.95, at most 1 , at most 1 .05, at most 0.1 , at most 1.15, at most 1.2, at most 1 .25, at most 1 .3, at most 1.35, or at most 1.4.

[0172]

[0148] In certain embodiments, the composition may comprise essential amino acids such as, but limited to, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and / or valine. In certain embodiments, the composition comprises all essential amino acids and is therefore a complete protein source. In certain embodiments, the composition may comprise non-essential amino acids such as, but not limited to, alanine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, proline, serine, tyrosine, and / or arginine. In certain embodiments, the composition may comprise special amino acids such as, but not limited to, selenocysteine and / or pyrrolysine. In certain embodiments, the composition may comprise conditionally essential amino acids such as, but not limited to, arginine, cysteine, glutamine, glycine, proline, tyrosine, taurine, ornithine, citrulline, hydroxyproline. In certain embodiments, a composition of the invention may comprise any amino acid at a concentration, in g per 100g raw material, of at least 0.0, at least 0.2, at least 0.4, at least 0.6, at least 0.8, at least 1 .0, at least

[0173] 1 .2, at least 1 .4, at least 1 .6, at least 1 .8, at least 2.0, at least 2.2, at least 2.4, at least 2.6, at least 2.8, at least 3.0, at least 3.2, at least 3.4, at least 3.6, at least 3.8, at least 4.0, at least 4.2, at least 4.4, at least 4.6, at least 4.8, at least 5.0, at least 5.2, at least 5.4, at least 5.6, at least 5.8, at least 6.0, at least

[0174] 6.2, at least 6.4, at least 6.6, at least 6.8, at least 7.0, at least 7.2, at least 7.4, at least 7.6, at least 7.8, at least 8.0, at least 8.2, at least 8.4, at least 8.6, at least 8.8, at least 9.0, at least 9.2, at least 9.4, at least 9.6, at least 9.8, at least 10.0, at least 10.5, at least 11 , at least 11.5, at least 12, at least 12.5, at least 13, at least 13.5, at least 14, at least 14.5, at least 15, at least 16, at least 17, at least 18, or at least 19. In certain embodiments, a composition of the invention may comprise any amino acid at a concentration, in g per 100g raw material, of at most 0.2, at most 0.4, at most 0.6, at most 0.8, at most 1 .0, at most 1 .2, at most 1 .4, at most 1 .6, at most 1 .8, at most 2.0, at most 2.2, at most 2.4, at most 2.6, at most 2.8, at most 3.0, at most 3.2, at most 3.4, at most 3.6, at most 3.8, at most 4.0, at most 4.2, at most 4.4, at most 4.6, at most 4.8, at most 5.0, at most 5.2, at most 5.4, at most 5.6, at most 5.8, at most 6.0, at most 6.2, at most 6.4, at most 6.6, at most 6.8, at most 7.0, at most 7.2, at most 7.4, at most 7.6, at most 7.8, at most 8.0, at most 8.2, at most 8.4, at most 8.6, at most 8.8, at most 9.0, at most 9.2, at most 9.4, at most 9.6, at most 9.8, at most 10.0, at most 10.5, at most 11 , at most 11 .5, at most 12, at most 12.5, at most 13, at most 13.5, at most 14, at most 14.5, at most 15, at most 16, at most 17, at most 18, or at most 19, or at most 20.

[0175]

[0149] In certain embodiments, the composition may advantageously have a low microbial load. In some embodiments, the microbial load may be no more than 1 ,000,000 colony forming units (CFU) / g, when assayed by plate count. Suitably, the microbial load may be less than 100,000 CFU / g when measured by plate count. Preferably, the microbial load may be 0 CFU / g when measured by plate count. In some embodiments, the microbial load of yeast and / or mould may be no more than 1 ,000 CFU / g. Suitably, the microbial load of yeast and / or mould may be no more than 100 CFU / g. Preferably, the microbial load of yeast and / or mould may be 0 CFU / g.

[0176]

[0150] In certain embodiments, the composition may advantageously comprise low levels of metals such as cadmium, lead, inorganic tin, and / or arsenic. In some embodiments, the composition comprises cadmium in a concentration no greater than 2 mg / Kg (measured as set out in Lima et al. 2021). Suitably, the concentration of cadmium may be less than 0.5 mg / Kg. Preferably, the concentration of cadmium may be less than 0.4 mg / Kg. In some embodiments, the composition comprises lead in a concentration no greater than 2 mg / Kg (measured as set out in Lima et al. 2022). Suitably, the concentration of lead may be less than 0.2 mg / Kg. Preferably, the concentration of lead may be 0.1 mg / Kg. In some embodiments, the composition comprises inorganic tin in a concentration no greater than 2 mg / Kg (measured as set out in Lima et al. 2023). Suitably, the concentration of inorganic tin may be less than 0.2 mg / Kg. Preferably, the concentration of inorganic tin may be 0.1 mg / Kg. In some embodiments, the composition comprises arsenic in a concentration no greater than 2 mg / Kg. The concentration of arsenic may be measured by any method in the art including, but not limited to, Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Suitably, the concentration of arsenic may be less than 0.1 mg / Kg. Preferably, the concentration of arsenic may be 0.01 mg / Kg.

[0177]

[0151] In certain embodiments, the composition may possess further advantageous nutritional properties. The composition may be a healthy source of dietary fibre (i.e. the total soluble and insoluble fibre of the composition). Dietary fibre of a composition may be assayed using a megazyme kit. In some embodiments, the composition may comprise a dietary fibre content, relative to the total mass of the composition, of at least 1 , at least 2, at least 4, at least 6, at least 8, at least 10, at least 11 , at least 12, at least 13, at least 14, at least 15, at least 16, at least 18, at least 20, at least 21 , at least 22, at least 23, or at least 24% (w / w). In some embodiments, the composition may comprise a dietary fibre content, relative to the total mass of the composition, of at most 2, at most 4, at most 6, at most 8, at most 10, at most 11 , at most 12, at most 13, at most 14, at most 15, at most 16, at most 18, at most 20, at most 21 , at most 22, at most 23, at most 24, or at most 25% (w / w). The composition may be a healthy source of nutritional energy. In some embodiments, the composition has an energy density of at least 25, at least 50, at least 100, at least 200, at least 300, at least 350, at least 400, at least 450, at least 500, at least 600, at least 700, or at least 800 Kcal / 100g. In some embodiments, the composition has an energy density of at most 50, at most 100, at most 200, at most 300, at most 350, at most 400, at most 450, at most 500, at most 600, at most 700, at most 800, or at most 900 Kcal / 100g.

[0178]

[0152] In certain embodiments, the composition may have a moisture content suitable for applications described herein. The moisture content of the composition may be determined by gravimetry. In some embodiments, the moisture content of the composition at least 0.1 , at least 0.5, at least 1 , at least 1.5, at least 2, at least 2.5, at least 3, at least 3.5, at least 4, at least 4.5, at least 5, at least 5.5, at least 6, at least 6.5, at least 7, at least 8, or at least 9%. In some embodiments, the moisture content of the composition at most 0.5, at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 3.5, at most 4, at most 4.5, at most 5, at most 5.5, at most 6, at most 6.5, at most 7, at most 8, at most 9%, or at most 10%.

[0179]

[0153] In certain embodiments, the composition may have a total ash content suitable for applications described herein. The total ash content of a composition can be used as an indication of minerals and / or other inorganic contaminants. The total ash content may be determined through gravimetry. In some embodiments, the composition has a total ash content that may range from around 1 % to around 40% by mass, including all ranges and subranges therebetween. In specific embodiments, the total ash content of the composition may be at least 1% by mass, such as at least 5% by mass, at least 10% by mass, at least 15% by mass, at least 20% by mass, at least 25% by mass, at least 30% by mass, at least 35% by mass, or at least 40% by mass. Additionally or alternatively, in embodiments the total ash content of the composition may be at most 40% by mass, such as at most 35% by mass, at most 30% by mass, at most 25% by mass, at most 20% by mass, at most 15% by mass, or at most 10% by mass.

[0180]

[0154] The composition may have a soluble carbohydrate content suitable for applications described herein. The soluble carbohydrate content may be determined through methods described in Dubois (1956). In some embodiments, the composition has a soluble carbohydrate content that may range from around 1% to around 50% by mass, including all ranges and subranges therebetween. In embodiments the soluble carbohydrate content of the composition may be at least 1% by mass, such as at least 5% by mass, at least 10% by mass, at least 15% by mass, at least 20% by mass, at least 25% by mass, at least 30% by mass, at least 35% by mass, at least 40% by mass, at least 45% by mass, or at least 50% by mass. Additionally or alternatively, in some embodiments the soluble carbohydrate content of the composition may be at most 50% by mass, such as at most 45% by mass, at most 40% by mass, at most 35% by mass, at most 30% by mass, at most 25% by mass, at most 20% by mass, at most 15% by mass, or at most 10% by mass.

[0181]

[0155] In certain embodiments, the composition may have a crude fat content suitable for applications described herein. The crude fat content may be determined through methods described in Bligh & Dyer (1959). In some embodiments, the composition has a crude fat content that may range from around 1 % to around 40% by mass, including all ranges and subranges therebetween. In embodiments, the crude fat content of the composition may be at least 1% by mass, such as at least 5% by mass, at least 10% by mass, at least 15% by mass, at least 20% by mass, at least 25% by mass, at least 30% by mass, at least 35% by mass, or at least 40% by mass. Additionally or alternatively, in embodiments the crude fat content of the composition may be at most 40% by mass, such as at most 35% by mass, at most 30% by mass, at most 25% by mass, at most 20% by mass, at most 15% by mass, or at most 10% by mass.

[0182]

[0156] In certain embodiments, the composition of the invention may comprise one or more photosynthetic microorganism-derived fractions along with one or more proteinaceous fractions from another source (e.g. the list of protein sources provided in Tables 1 - 8) in a blend. Photosynthetic microorganisms (e.g. microalgae) have emerged as a nutritionally superior and sustainable protein source, offering high Protein Digestibility-Corrected Amino Acid Score (PDCAAS) and Digestible Indispensable Amino Acid Score (DIAAS), making them an ideal complement to plant, fungal, and even animal proteins. Research shows that photosynthetic microalgae such as Chlorella vulgaris, Spirulina (Arthrospira sp.), and Nannochloropsis sp. possess PDCAAS values between 0.70 and 1 .00, which are comparable to high-quality animal proteins like eggs and milk. The DIAAS scores of proteins derived from the same microalgal species (which, in certain examples, may range from 0.70 to 0.95) indicate excellent digestibility and bioavailability of essential amino acids, particularly leucine, methionine, and lysine, which are often deficient in plant-based proteins (Williamson et al., 2024; Wang et al., 2021).

[0183]

[0157] In certain embodiments, combining one or more photosynthetic microorganism-derived compositions or fractions according to the invention with one or more alternative proteins may also result in beneficial properties and / or functionalities. As has been described, compositions of the invention have advantageous physical properties. In certain embodiments, combining photosynthetic microorganism- derived compositions or fractions with further proteinaceous fractions may enhance the functionalities or properties of the composition. Alternatively, in further embodiments, an alternative protein source which has poor performance properties or undesirable functionalities (in relation to any functionality or property described herein), may be improved through its combination with a photosynthetic microorganism-derived composition or fraction. In this aspect, the properties which may be adjusted and / or improved and / or enhanced may include (but are in no way limited to) colour, flavour, taste, texture, water solubility, oil solubility, foaming capacity, foaming stability, emulsification capacity, emulsifying stability, gelling capacity, water-holding, and / or oil-holding.

[0184]

[0158] Furthermore, in certain embodiments, a substantially tasteless and / or flavourless photosynthetic microorganism-derived fraction may be combined with a proteinaceous fraction derived from an alternative protein source into a blended composition in order to reduce the flavour and / or the taste of the alternative protein fraction in the blended composition. For example, the blended composition may have a diluted concentration of flavour-active compounds compared to the alternative protein source prior to its combination with the photosynthetic microorganism-derived protein fraction. In some cases, the substantially odourless photosynthetic microorganism-derived fraction may be combined with a proteinaceous fraction derived from an alternative protein source into a blended composition in order to reduce the odour of the alternative protein source in the blended composition. In some cases, the substantially colourless photosynthetic microorganism-derived fraction may be combined with a proteinaceous fraction derived from an alternative protein source into a blended composition in order to reduce the colour in the blended composition. For example, the blended composition may have a reduced colour and / or be more colourless as compared to the alternative protein source. In some cases, the photosynthetic microorganism-derived fraction may be combined with a proteinaceous fraction derived from an alternative protein source into a blended composition in order to achieve a more desirable texture in the blended composition. For example, the blended composition may have an improved texture as compared to the alternative protein source. In certain embodiments, the qualities described in this paragraph may allow the blended composition to be utilised in a wider range of food applications than the alternative protein source alone.

[0185]

[0159] In certain embodiments, the colour, flavour, taste and odour of a proteinaceous fraction derived from an alternative protein source may be adjusted and / or reduced and / or improved not only through combination with a photosynthetic microorganism-derived fraction, but also by undergoing steps and substeps of the method.

[0186]

[0160] In certain embodiments comprising a blended composition, one or more photosynthetic microorganism-derived compositions and / or fractions may be combined with one or more proteinaceous fractions which are plant-based, dairy-based, animal-based, and / or fungi-based. In certain embodiments, the proteinaceous fraction may be derived or obtained from any byproduct or waste material from the production of whey.

[0187]

[0161] In certain embodiments, the one or more proteinaceous fractions of plant origin and / or from a plant-based protein source, may be derived from or comprise legumes, beans, pulses, grains, pseudo- grains, seeds, nuts, tubers, seitan, gluten, multicellular photosynthetic aquatic organisms, macro algae, brown algae, aquatic plants, and tofu. In certain embodiments, the plant-based protein sources may include (but are not limited to) those listed in Table 1. In certain embodiments, a blended composition according to the invention may therefore comprise one or more photosynthetic microorganism-derived fractions and one or more proteinaceous fractions derived from or comprising one or more plant-based sources from Table 1 .

[0188]

[0162] In certain embodiments, the one or more proteinaceous fractions of animal origin and / or from an animal-based protein source, may be derived from or comprise meat, poultry, fish, marine invertebrates, seafood, egg, collagenous proteins, insects. Examples of animal-based protein sources, from which the proteinaceous fraction may comprise or be derived from may include (but are not limited to) those listed in Table 2. In certain embodiments, a blended composition according to the invention may therefore comprise one or more photosynthetic microorganism-derived fractions and one or more proteinaceous fractions derived from or comprising one or more animal-based sources from Table 2. In certain embodiments, a blended composition of the invention may comprise one or more photosynthetic microorganism-derived fractions and one or more proteinaceous fractions of egg origin and / or from an egg-based source such as, but not limited to, egg white, egg yolk, albumen.

[0189]

[0163] In certain embodiments, the one or more proteinaceous fractions of dairy origin and / or from a dairy-based protein source, may be derived from or comprise milk, yogurt, cheese, whey. In certain embodiments, the one or more proteinaceous fractions may be derived from or comprise whey, whey concentrate, whey isolate, whey permeate, acid whey, hydrolysed whey, collagen, gelatine, and / or casein. In certain embodiments, a blended composition according to the invention may therefore comprise one or more photosynthetic microorganism-derived fractions and one or more proteinaceous fractions derived from or comprising one or more dairy-based sources from Table 3.

[0190]

[0164] In certain embodiments, the one or more proteinaceous fractions of fungi origin and / or from a fungi-based protein source, may be derived from or comprise filamentous fungi, yeast, mycoprotein, fungal protein hydrolysates, mushrooms, macro-fungi, micro-fungi, and other fungi. The fungi-based protein sources may include (but are not limited to) those listed in Table 4. In certain embodiments, a blended composition according to the invention may therefore comprise a photosynthetic microorganism- derived fraction and a proteinaceous fraction derived from or comprising one or more fungi-based sources from Table 4.

[0191]

[0165] In some embodiments a blended composition according to the invention may comprise at least one photosynthetic microorganism-derived fraction and at least one proteinaceous fraction derived from or comprising one or more proteins and / or protein sources from Table 1 , Table 2, Table 3, Table 4, Table 5, Table 6, Table 7 and / or Table 8.

[0192]

[0166] As discussed, one advantage of combining a photosynthetic microorganism derived composition with an alternative protein source (such as those listed in Tables 1 - 8) is that the amino acid profile of the photosynthetic microorganism-derived composition may complement and / or enhance the PDCAAS and / or DIAAS of the alternative protein source such that the final (blended) composition has an improved PDCAAS and / or DIAAS, and / or may be considered a complete protein food or food ingredient. The PDCAAS and DIAAS values for some exemplar alternative protein sources are provided below in Table 5. These values are indicative and serve to illustrate that the PDCAAS and / or DIAAS of an alternative protein source can be improved by combining with one or more photosynthetic microorganism derived compositions.

[0193]

[0167] As discussed, a further advantage of combining a photosynthetic microorganism-derived composition with an alternative protein source (such as those listed in Tables 1 - 8) is that the functionalities of the photosynthetic microorganism-derived composition may complement and / or enhance the functionalities of the fraction of the alternative protein source such that the final (blended) composition has improved functionality. Some functionalities of alternative protein sources are given below in Table 6. In certain embodiments, by combining an alternative protein with a photosynthetic microorganism-derived composition, the invention provides a blended composition having an improved functional profile compared to the baseline for the alternative protein source, for example those given below in Table 6. For example, a proteinaceous fraction derived from or consisting of kidney bean will have a low foaming capacity. However, by combining a kidney bean proteinaceous fraction with a photosynthetic microorganism-derived composition of the invention, a blended composition having advantageously high foaming capacity can be achieved. This example is illustrative and could equally be applied to any alternative protein, and for all functionalities described herein.

[0194]

[0168] As discussed, a further advantage of combining a photosynthetic microorganism-derived composition with an alternative protein source (such as those listed in Tables 1 - 8) is that the flavour, taste, odour, colour, and / or texture of the photosynthetic microorganism-derived composition may complement and / or enhance the same properties of the fraction of the alternative protein source such that the final (blended) composition has improved the flavour, taste, odour, colour, and / or texture. A non- exhaustive list of indicative colour, flavour, odour, and texture profiles of some alternative protein sources are given below in Table 7. These values are indicative as there may be variations in these parameters between batches, products and sources. These values serve to illustrate that by combining the alternative proteins given in Table 7 with a photosynthetic microorganism-derived composition, the invention provides a blended composition having an improved flavour, taste, odour, colour, and / or texture profile compared to the baseline for each alternative protein source. For example, a proteinaceous fraction derived from or consisting of black bean will be firm and gritty. However, by combining a black bean proteinaceous fraction with a photosynthetic microorganism-derived composition of the invention, a blended composition having improved texture can be achieved. This example is illustrative and could equally be applied to any alternative protein, and for any flavour, taste, odour, colour, and / or texture profile.

[0195]

[0169] In certain embodiments, in addition to the sources already included in Tables 1 - 8, other types of protein-containing materials that may be comprised in the proteinaceous fraction and / or used as a source for a proteinaceous fraction are included in Table 8.

[0196]

[0170] Thus, a blended composition comprising one or more photosynthetic microorganism-derived compositions or fractions and one or more proteinaceous compositions or fractions derived from or comprising any one or more of the alternative protein sources listed in Tables 1 - 8 is provided which may have improved properties and / or functionalities and be suitable for a number of food applications, as described herein.

[0171] In certain embodiments, a blended composition may comprise one or more proteinaceous photosynthetic microorganism-derived fractions and one or more proteinaceous fractions from other sources.

[0197]

[0172] In certain embodiments, each individual proteinaceous fraction comprised in the composition may independently be present at a concentration by weight of the final composition of at least 0.0001%, at least 0.001%, at least 0.01%, at least 0.1%, at least 1%, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, at least 20%, at least 22.5%, at Ieast 25%, at least 27.5%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 72.5%, at least 75%, at least 77.5%, at least 80%, at least 82.5%, at least 85%, at least 87.5%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 95.5%, at least 96%, at least 96.5%, at least 97%, at least 97.5%, at least 98%, at least 98.5%, at least 99%, at least 99.5%, at least 99.9%, at least 99.99%, or at least 99.999% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may independently be present at a concentration by weight of the final composition of at most 0.001 %, at most 0.01%, at most 0.1 %, at most 1 %, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 12.5%, at most 15%, at most 17.5%, at most 20%, at most 22.5%, at most 25%, at most 27.5%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 72.5%, at most 75%, at most 77.5%, at most 80%, at most 82.5%, at most 85%, at most 87.5%, at most 90%, at most 91%, at most 92%, at most 93%, at most 94%, at most 95%, at most 95.5%, at most 96%, at most 96.5%, at most 97%, at most 97.5%, at most 98%, at most 98.5%, at most 99%, at most 99.5%, at most 99.9%, at most 99.99%, or at most 99.999%, or at most 99.9999% (w / w).

[0198]

[0173] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a protein content by weight of the individual fraction of at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99%, or at least 99.5% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a protein content by weight of the individual fraction of at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95%, at most 96%, at most 97%, at most 98%, at most 99%, at most 99.5%, or at most 99.9% (w / w).

[0199]

[0174] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise at least 0.0001 %, at least 0.001%, at least 0.01 %, at least 0.1 %, at least 1 %, at least 5%, at least 10%, at least, 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90% (w / w) of the total protein content of the final composition. In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise at most 0.001%, at most 0.01 %, at most 0.1%, at most 1%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95% (w / w) of the total protein content of the final composition.

[0200]

[0175] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a protein content by weight of the final composition of at least 0.0001 %, at least 0.001 %, at least 0.01%, at least 0.1 %, at least 1%, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, at least 20%, at least 22.5%, at least 25%, at least 27.5%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 72.5%, at least 75%, at least 77.5%, at least 80%, at least 82.5%, at least 85%, at least 87.5%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a protein content by weight of the final composition of at most 0.001 %, at most 0.01 %, at most 0.1 %, at most 1%, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 12.5%, at most 15%, at most 17.5%, at most 20%, at most 22.5%, at most 25%, at most 27.5%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 72.5%, at most 75%, at most 77.5%, at most 80%, at most 82.5%, at most 85%, at most 87.5%, at most 90%, at most 91%, at most 92%, at most 93%, at most 94%, at most 95% (w / w).

[0201]

[0176] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content as a percentage of the protein content of the fraction of at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 75, at least 80, at least 85, at least 90, at least 95, at least 99% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content as a percentage of the protein content of the fraction of at most 10, at most 15, at most 20, at most 25, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 65, at most 70, at most 75, at most 80, at most 85, at most 90, at most 95, at most 99, or at most 100% (w / w).

[0202]

[0177] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content as a percentage of the overall weight of the fraction of at least 5, at least 10, at least 15, at least 20, at least 25, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98%, at least 99% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content as a percentage of the overall weight of the fraction of at most 10, at most 15, at most 20, at most 25, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95%, at most 96%, at most 97%, at most 98%, at most 99%, at most 99.5% (w / w).

[0203]

[0178] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise at least 0.0001 %, at least 0.001%, at least 0.01 %, at least 0.1%, at least 1%, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, at least 20%, at least 22.5%, at least 25%, at least 27.5%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 72.5%, at least 75%, at least 77.5%, at least 80%, at least 82.5%, at least 85%, at least 87.5%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94% (w / w) of the total soluble protein content of the composition. In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise at most 0.001%, at most 0.01 %, at most 0.1%, at most 1%, at most 1.5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 12.5%, at most 15%, at most 17.5%, at most 20%, at most 22.5%, at most 25%, at most 27.5%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 72.5%, at most 75%, at most 77.5%, at most 80%, at most 82.5%, at most 85%, at most 87.5%, at most 90%, at most 91 %, at most 92%, at most 93%, at most 94%, at most 95% (w / w) of the total soluble protein content of the composition.

[0204]

[0179] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content as a percentage of the total protein content of the composition of at least 0.0001%, at least 0.001%, at least 0.01 %, at least 0.1 %, at least 1%, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, at least 20%, at least 22.5%, at least 25%, at least 27.5%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 72.5%, at least 75%, at least 77.5%, at least 80%, at least 82.5%, at least 85%, at least 87.5%, at least 90%, at least 91 %, at least 92%, at least 93%, at least 94%, at least 95%, at least 95.5%, at least 96%, at least 96.5%, at least 97%, at least 97.5%, at least 98%, at least 98.5%, at least 99%, at least 99.5%, at least 99.9%, at least 99.99%, or at least 99.999% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content as a percentage of the total protein content of the composition of at most 0.001%, at most 0.01%, at most 0.1 %, at most 1 %, at most 1.5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 12.5%, at most 15%, at most 17.5%, at most 20%, at most 22.5%, at most 25%, at most 27.5%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 72.5%, at most 75%, at most 77.5%, at most 80%, at most 82.5%, at most 85%, at most 87.5%, at most 90%, at most 91%, at most 92%, at most 93%, at most 94%, at most 95%, at most 95.5%, at most 96%, at most 96.5%, at most 97%, at most 97.5%, at most 98%, at most 98.5%, at most 99%, at most 99.5%, at most 99.9%, at most 99.99%, or at most 99.999%, or at most 99.9999% (w / w).

[0205]

[0180] In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content by weight of the final composition of at least 0.0001 %, at least 0.001 %, at least 0.01 %, at least 0.1%, at least 1 %, at least 1.5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 12.5%, at least 15%, at least 17.5%, at least 20%, at least 22.5%, at least 25%, at least 27.5%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 72.5%, at least 75%, at least 77.5%, at least 80%, at least 82.5%, at least 85%, at least 87.5%, at least 90%, at least 91 %, at least 92%, at least 93%, at least 94%, at least 95%, at least 95.5%, at least 96%, at least 96.5%, at least 97%, at least 97.5%, at least 98%, at least 98.5%, at least 99%, at least 99.5%, at least 99.9%, at least 99.99%, or at least 99.999% (w / w). In certain embodiments, each individual proteinaceous fraction comprised in the composition may comprise a soluble protein content by weight of the final composition of at most 0.001 %, at most 0.01 %, at most 0.1 %, at most 1%, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 12.5%, at most 15%, at most 17.5%, at most 20%, at most 22.5%, at most 25%, at most 27.5%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 72.5%, at most 75%, at most 77.5%, at most 80%, at most 82.5%, at most 85%, at most 87.5%, at most 90%, at most 91 %, at most 92%, at most 93%, at most 94%, at most 95%, at most 95.5%, at most 96%, at most 96.5%, at most 97%, at most 97.5%, at most 98%, at most 98.5%, at most 99%, at most 99.5%, at most 99.9%, at most 99.99%, or at most 99.999%, or at most 99.9999% (w / w).

[0206] Applications

[0207]

[0181] The photosynthetic microorganism-derived composition is suitable for a wide range of applications, especially in food products and production. The photosynthetic microorganism-derived composition may be comprised in any kind of food product. The terms “photosynthetic microorganism- derived composition” and “algae-derived composition” are interchangeable. The terms “photosynthetic microorganism-derived composition” and “algae-derived composition” as used in the ‘Applications’ section may also be taken to encompass blended compositions within the scope of the invention and described above.

[0208]

[0182] The photosynthetic microorganism-derived composition may be included in any application at a weight percent of at least 0.1 %, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least 1.0%, at least 1.1 %, at least 1.2%, at least 1.3%, at least 1 .4%, at least 1 .5%, at least 1 .6%, at least 1 .7%, at least 1 .8%, at least 1 .9%, at least 2.0%, at least

[0209] 2.1%, at least 2.2%, at least 2.3%, at least 2.4%, at least 2.5%, at least 2.6%, at least 2.7%, at least

[0210] 2.8%, at least 2.9%, at least 3.0%, at least 3.1 %, at least 3.2%, at least 3.3%, at least 3.4%, at least

[0211] 3.5%, at least 3.6%, at least 3.7%, at least 3.8%, at least 3.9%, at least 4.0%, at least 4.1%, at least 4.2%, at least 4.3%, at least 4.4%, at least 4.5%, at least 4.6%, at least 4.7%, at least 4.8%, at least 4.9%, at least 5.0%, 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 25%, at least 30%, at least 40%, or at least 45% (w / w). The photosynthetic microorganism- derived composition may be included in any application at a weight percent of at most 0.2%, at most 0.3%, at most 0.4%, at most 0.5%, at most 0.6%, at most 0.7%, at most 0.8%, at most 0.9%, at most

[0212] 1.0%, at most 1.1 %, at most 1.2%, at most 1.3%, at most 1.4%, at most 1.5%, at most 1.6%, at most

[0213] 1 .7%, at most 1 .8%, at most 1 .9%, at most 2.0%, at most 2.1%, at most 2.2%, at most 2.3%, at most

[0214] 2.4%, at most 2.5%, at most 2.6%, at most 2.7%, at most 2.8%, at most 2.9%, at most 3.0%, at most

[0215] 3.1 %, at most 3.2%, at most 3.3%, at most 3.4%, at most 3.5%, at most 3.6%, at most 3.7%, at most

[0216] 3.8%, at most 3.9%, at most 4.0%, at most 4.1 %, at most 4.2%, at most 4.3%, at most 4.4%, at most

[0217] 4.5%, at most 4.6%, at most 4.7%, at most 4.8%, at most 4.9%, at most 5.0%, 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 11%, at most 12%, at most 13%, at most 14%, at most 15%, at most 16%, at most 17%, at most 18%, at most 19%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, or at most 50% (w / w).

[0218]

[0183] In certain embodiments, any individual proteinaceous fraction comprised in a blended composition may be included in any application at a weight percent of at least 10'8%, at least 10'7%, at least 10-6%, at least 10'5%, 10'4%, at least 10'3%, at least 10'2%, at least 10'1%, at least 0.2%, at least 0.3%, at least 0.4%, at least 0.5%, at least 0.6%, at least 0.7%, at least 0.8%, at least 0.9%, at least

[0219] 1.0%, at least 1.1%, at least 1.2%, at least 1.3%, at least 1.4%, at least 1.5%, at least 1.6%, at least

[0220] 1.7%, at least 1.8%, at least 1.9%, at least 2.0%, at least 2.1%, at least 2.2%, at least 2.3%, at least

[0221] 2.4%, at least 2.5%, at least 2.6%, at least 2.7%, at least 2.8%, at least 2.9%, at least 3.0%, at least

[0222] 3.1%, at least 3.2%, at least 3.3%, at least 3.4%, at least 3.5%, at least 3.6%, at least 3.7%, at least

[0223] 3.8%, at least 3.9%, at least 4.0%, at least 4.1 %, at least 4.2%, at least 4.3%, at least 4.4%, at least

[0224] 4.5%, at least 4.6%, at least 4.7%, at least 4.8%, at least 4.9%, at least 5.0%, 6%, at least 7%, at least 8%, at least 9%, at least 10%, at least 11%, at least 12%, at least 13%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18%, at least 19%, at least 20%, at least 25%, at least 30%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, at least 96%, at least 97%, at least 98, or at least 99% (w / w). In certain embodiments, any individual proteinaceous fraction comprised in a blended composition may be included in any application at a weight percent of at most 10'7%, at most 10'6%, at most 10-5%, 10-4%, at most 10'3%, at most 10'2%, at most 10'1%, at most 0.2%, at most 0.3%, at most 0.4%, at most 0.5%, at most 0.6%, at most 0.7%, at most 0.8%, at most 0.9%, at most 1.0%, at most

[0225] 1.1 %, at most 1.2%, at most 1.3%, at most 1.4%, at most 1.5%, at most 1.6%, at most 1.7%, at most

[0226] 1 .8%, at most 1 .9%, at most 2.0%, at most 2.1 %, at most 2.2%, at most 2.3%, at most 2.4%, at most

[0227] 2.5%, at most 2.6%, at most 2.7%, at most 2.8%, at most 2.9%, at most 3.0%, at most 3.1 %, at most

[0228] 3.2%, at most 3.3%, at most 3.4%, at most 3.5%, at most 3.6%, at most 3.7%, at most 3.8%, at most

[0229] 3.9%, at most 4.0%, at most 4.1 %, at most 4.2%, at most 4.3%, at most 4.4%, at most 4.5%, at most 4.6%, at most 4.7%, at most 4.8%, at most 4.9%, at most 5.0%, 6%, at most 7%, at most 8%, at most 9%, at most 10%, at most 11%, at most 12%, at most 13%, at most 14%, at most 15%, at most 16%, at most 17%, at most 18%, at most 19%, at most 20%, at most 25%, at most 30%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95%, at most 96%, at most 97%, at most 98%, or at most 99% (w / w).

[0230]

[0184] The photosynthetic microorganism-derived composition has a number of uses in food and food production. The photosynthetic microorganism-derived composition may be used as an emulsifier, foaming agent, stabiliser, gelling agent, texturiser, nutritional enricher, water retainer (i.e. an improver of water-holding capacity), fermentation enhancer, binding agent, viscosity enhancer, and / or melting point modulator.

[0231]

[0185] In certain embodiments, the photosynthetic microorganism-derived composition may be used to supplement a dairy food product and / or reduce the amount of dairy in a dairy food product. Examples of dairy food products comprising the photosynthetic microorganism-derived composition include, but are not limited to: butter, buttermilk, cheese, cream, clotted cream, condensed milk, cottage cheese, custard, dairy-based protein powder, dairy-based ready-to-drink (RTD) items, dulce de leche, Greek yogurt, heavy cream, ice cream, infant formula, mascarpone, milk, puddings, soft-serve ice cream, sour cream, whipped cream, and yoghurt.

[0232]

[0186] Whether to provide food suitable for those with dairy intolerance, for religious / cultural reasons, or for environmental reasons, there is a need for replacement of dairy in some food products. In certain embodiments, the photosynthetic microorganism-derived composition may be used as replacement for dairy in a food product or to supplement other plant-based products. Examples of non-dairy / plant-based food products include, but not limited to: condensed milk, spread cheese, custard, plant-based ready-to- drink (RTD) items, yogurt, heavy cream, and ice cream.

[0233]

[0187] In certain embodiments, the photosynthetic microorganism-derived composition may be used in baking and baked food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in baked food products. Examples of baked food products comprising the photosynthetic microorganism-derived composition include, but are not limited to: angel cake, biscuits, bread, cakes, cake mixes (powder), cinnamon rolls, cookies, croissants, donuts, fudge, muffins, pancakes, pastry, pastries, pies, pizza crust, polenta cakes, quiches, scones, shortbread, souffles, stotties, tarts, tortillas, and meringues. The composition may further be comprised in gluten-free, egg-free, and sugar-free alternatives of the same baked food products.

[0234]

[0188] In certain embodiments, the photosynthetic microorganism-derived composition may be further used in confectionery food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in confectionery food products. Examples of confectionery products comprising the photosynthetic microorganism-derived composition include, but are not limited to: chocolate, caramels, gummies, gums, hard candies, jellies, marshmallows, nougat, pralines, rock candy, toffee, and truffles.

[0235]

[0189] In certain embodiments, the photosynthetic microorganism-derived composition may be further used in sauce food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in sauce food products. Examples of sauce products comprising the photosynthetic microorganism-derived composition include, but are not limited to: barbecue sauce, bechamel sauce, Caesar dressing, caramel sauce, gravy, hollandaise sauce, hot sauce, ketchup, mayonnaise, mousseline, mustard, Pickering emulsions, ranch dressing, savoury sauces, soy sauce, and sweet sauces.

[0236]

[0190] In certain embodiments, the photosynthetic microorganism-derived composition may be further used in carbohydrate food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in carbohydrate food products. Examples of carbohydrate products comprising the photosynthetic microorganism-derived composition include, but are not limited to: flours, pasta and noodles.

[0237]

[0191] In certain embodiments, the photosynthetic microorganism-derived composition may be further used in beverage food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in beverage food products. Examples of beverage products comprising the photosynthetic microorganism-derived composition include, but are not limited to: 3-in-1 drink, broth, creamer, hot chocolate, fruit puree instant coffee, juice, plant-based milk, powdered milk, RTD juice w / particulates, smoothies, soup, drinkable meal-replacers and tea.

[0238]

[0192] In certain embodiments, the photosynthetic microorganism-derived composition may further be used in extruded food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in extruded food products. Examples of extruded food products comprising the photosynthetic microorganism-derived composition include, but are not limited to: burgers, cereals, cereal bars, cured meat products, extruded chicken products, extruded sausages, meat extenders, meat snacks, plant-based meat alternatives, plant-based bars, pork rinds, ready-to-eat meals, salamis, snacks, textured vegetable protein (TVP), and fish feed.

[0239]

[0193] In certain embodiments, the photosynthetic microorganism-derived composition may further be used in processed meat and meat analogues food products. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in processed meat and meat analogues food products. Examples of processed meat and meat analogues food products comprising the alae-derived composition include, but are not limited to: burgers, sausages (for example pork, chicken, plant-based), salamis, and nuggets.

[0194] In certain embodiments, the photosynthetic microorganism-derived composition may further be used in snack food products, typically designed to be eaten between, or as an alternative to, traditional meals. The photosynthetic microorganism-derived composition may replace, supplement, reduce, and / or be used in combination with milk, eggs, egg whites, plant-based proteins, animal-based proteins, and / or other ingredients in snack food products. Examples of processed meat and meat analogues food products comprising the alae-derived composition include, but are not limited to: chips, protein bars, granola bars, energy bars, smoothies, extruded snacks, cookies, crackers, and bakery products.

[0240]

[0195] In certain embodiments, the photosynthetic microorganism-derived composition may be used in medical food to supplement the products with protein, vitamins, and minerals to help with the dietary management of a disease. Examples of medical foods comprising the photosynthetic microorganism- derived composition include, but are not limited to: supplement powder for patients suffering malnutrition, supplement in texture-modified food for patients with dysphagia, supplement powder or capsules to manage diabetes and modulate gut microbiota. In certain embodiments, a composition of the invention may serve as a complete protein source for adults and / or infants, providing all essential amino acids in nutritionally balanced proportions. Furthermore, compositions of the invention may comprise conditionally essential amino acids, some of which may be essential in infants or under conditions of illness, rapid growth, or metabolic stress.

[0241]

[0196] In certain embodiments, the photosynthetic microorganism-derived composition may be used as an emulsifier in any food product, including, but not limited to, dairy (for example cream and ice cream), non-dairy (for example plant-based milk and custard), dressing, confectionary, sauce, baked, and extruded food products and / or the production thereof. For example, where the composition is used in a dairy food product (for example ice cream), it may act as a natural emulsifier contributing to the firmness of emulsions and increasing stability. In certain embodiments, emulsifying properties from the phycocyanin present in the composition may increase the emulsifying activity of the ice cream after pasteurisation. Association of the composition with other health ingredients, such as inulin, can also improve the incorporation of air during mixing for fat-reduced ice cream, for instance. Where the composition is used in a non-dairy food product such as a base powder for powdered milks, and / or a creamer, the composition may be employed as an emulsifier during spray drying and may encapsulate micronutrients (such as vitamins). Where the composition is used in plant-based yoghurts, it may act as an emulsifier to reduce separation. Where the composition is employed in dressings and / or sauces, such as mayonnaise, it may contribute to emulsification and thickening; it may also be used to reduce fat content in combination with other ingredients, such as starch. Where the composition is used in Pickering emulsions it may aid the formation of a stable emulsion between protein particles (and / or protein nanoparticles) and vegetable oils. Where the composition is used in a baked food product (for example cakes or muffins) the composition may be used to provide the necessary aeration and gas bubble stability during the baking process until the cake structure is set. Where the composition is used in an extruded food product (for example meat analogues), it may be compatible with high-moisture extrusion technology (widely used to develop fibrous aspects in raw materials for meat analogues). The composition may therefore be used as an emulsifier and added in the process for raw materials without lipid fraction, to obtain gelation after cooking, resulting in a soft and / or juicy product.

[0242]

[0197] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a foaming agent in any food product including, but not limited to, dairy, beverage, and baked food products and / or the production thereof. For example, whipping cream is a complex system that requires the incorporation of air, foam stability, and resistance to serum separation. Several ingredients can be added to improve these characteristics, such as sodium alginate, carrageenan, and modified starches, which act as a thickening agent, emulsifier, and stabiliser. In certain embodiments, the composition has emulsifying and foaming capacities and therefore can be used to replace these ingredients entirely, or be used in combination with them thereby employing natural functional ingredients and allowing ‘clean labels’. Where the composition is used in the production of non-dairy beverage food products (such as a foaming beverage powder), the composition may allow for foaming during spray-drying of the product. Where the composition is used in baked food products (for example meringues, angel cakes, muffins, souffles, or pancakes) its high foaming capacity and stability compared to egg white may be used to improve and stabilise foaming of these products. The composition may also be employed to produce plant-based versions of baked food products.

[0243]

[0198] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a stabilising agent in any food product including, but not limited to, emulsion, foam, dressing, sauce, and beverage food products and the production thereof. For example, where the composition is used in emulsion or foam food products, it may be more efficient at reducing interface tension compared to animal-based proteins, such as b-lactoglobulin, lysozyme, albumin, casein, whey protein, depending on conditions of pH, solubility, oil hydrophobicity, and protein purity. Where the composition is used in dressing or sauce food products (for example mayonnaise) it can substitute, partially substitute, and / or replace egg yolk lipoproteins to stabilise emulsification. Where the composition is used in a beverage food product (for example plant-based milk), it can substitute gums (such as gellan gum), or be used in combination with them, to stabilise the final product.

[0244]

[0199] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a stabilising agent to avoid the degradation of any property of a food product, for example to avoid curdling and / or the agglomeration and / or coagulation of solids, under a range of conditions. The photosynthetic microorganism-derived composition may be used as a stabilising agent at least pH 1 , at least pH 2, at least pH 3, at least pH 4, at least pH 5, at least pH 6, at least pH 7, at least pH 8, at least pH 9, at least pH 10, at least pH 11 , at least pH 12, at least pH 13. The photosynthetic microorganism-derived composition may be used as a stabilising agent at most pH 2, at most pH 3, at most pH 4, at most pH 5, at most pH 6, at most pH 7, at most pH 8, at most pH 9, at most pH 10, at most pH 11 , at most pH 12, at most pH 13, at most pH 14. The photosynthetic microorganism-derived composition may be used as a stabilising agent at least 5 °C, at least 10 °C, at least 15 °C, at least 20 °C, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, at least 45 °C, at least 50 °C, at least 55 °C, at least 60 °C, at least 65 °C, at least 70 °C, at least 75 °C, at least 80 °C, at least 85 °C, at least 90 °C, at least 95 °C, at least 100 °C, at least 105 °C, at least 110 °C, at least 115 °C, at least 120 °. The photosynthetic microorganism-derived composition may be used as a stabilising agent at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, at most 50 °C, at most 55 °C, at most 60 °C, at most 65 °C, at most 70 °C, at most 75 °C, at most 80 °C, at most 85 °C, at most 90 °C, at most 95 °C, at most 100 °C, at most 105 °C, at most 110 °C, at most 115 °C, at most 120 °C, at most 125 °C, at most 130 °C, at most 135 °C, at most 140 °C, at most 145 °C, at most 150 °C. The photosynthetic microorganism-derived composition may also be used as a stabilising agent with specific substances including, but not limited to, coffee, tea, chocolate, fruit juice, mayonnaise, beer, wine, ice-cream, nut butter and jam.

[0245]

[0200] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a gelling agent in any food product including, but no limited to, dairy, non-dairy, soup, dressing, sauce, beverage, and confectionery food products and the production thereof. For example, where the composition is used in dairy (for example custard, dairy-based RTD, pudding), non-dairy (for example plant-based yoghurt), soup (for example thick soup, thin soup, gravy), or sauce (for example sweet sauce, savoury sauce) food products, it can be used to replace and / or in combination with other gelling agents such as, but not limited to, starch, gums / hydrocolloids, such as guar gum, xanthan gum, and locust bean gum, to enhance texture (for example reduce watery and thin textures) and stability of the final products. Where the composition is used in beverage food products (for example RTD juice with particulates, 3-in- 1 beverage drink), it may aid formation of an ultra-low gel thereby allowing suspension of particulates within the beverage food product. Where the composition is used in confectionery food products (for example gums, jellies), it can be used to replace gums / hydrocolloids, or be used in combination with them, in vegan and non-vegan confectionery food products.

[0246]

[0201] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a water retainer (i.e. an improver of water-holding capacity) in any food product including, but not limited to, confectionery, dairy, meat, meat analogue, and extruded food products and the production thereof. For example, where the composition is used in dairy food products (for example soft-serve ice cream), its water-holding capacity may reduce the melting rate of the product, thereby increasing the stability of the food product. Where the composition is used in dairy food products (for example yoghurt), syneresis may be reduced as a result of its water-holding capacity. Where the composition is used in meat, meat analogue, or extruded food products (for example sausages, hamburgers, etc.), it can be used to increase water-holding capacity of the food product and improve texture.

[0247]

[0202] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a texturiser in any food product including, but not limited to, dairy, non-dairy, baked, beverage, and confectionery food products and production thereof. For example, the composition may be used as a texturiser in yoghurt, ice cream, plant-based milk, cakes, cookies, muffins, gluten-free baked food products, egg-free baked food products, sugar-free baked food products, smoothies, fruit purees, juices, plant-based beverage food products, gums, and jellies. In certain embodiments, the composition may be an effective texturiser due to its gelling properties, emulsifying properties, oil-holding capacity and waterholding capacity.

[0203] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a nutritional enricher in any food product including, but not limited to, dairy, beverage, soup, carbohydrate, baked, confectionery, extruded, snack, and flour food products and the production thereof. For example, where the composition is used in dairy food products (for example ice cream), it can improve nutritional values to formulations, for example by increasing protein content or reducing fat content to make the product less caloric. For instance, the composition may replace commercial Chantilly cream and emulsifiers (essentially lipids) used in ice cream production. Where the composition is used in any food product including, but not limited to, beverage (for example smoothies, fruit purees), soup (for example thick soup, thin soup), carbohydrate (for example pasta, noodles), baked (for example cookies, cakes, bread, gluten-free baked goods), confectionery (for example chocolate), extruded (for example cereals, snacks), and snack (for example cereal bars, plant-based bars) food products, it can be added to improve in nutritional values (for example protein, minerals) with good acceptability and without negatively impacting taste and colour. This makes the composition suitable for use in alternative snack and confectionery food products for athletes. Where the composition is used in carbohydrate food products (for example flours), it may enrich refined flour, which lacks some essential amino acids, notably lysine, while also increasing total protein content. The flour may then be used for different baked products, as detailed herein.

[0248]

[0204] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a fermentation enhancer in dairy food products and the production thereof. For example, where the composition is used in dairy food products (for example yoghurt), it may be used to promote growth of lactic acid bacteria (LAB). During fermentation, LAB ferments the sugar substrate, reduces the pH, and contributes to the formation of a yoghurt-like texture, taste, and flavour. The yogurt may have a pH of around 4.6 and be fermented at specific time-temperature. The time to reach the desirable pH is dependent on the raw milk, protein content and source, and bacterial culture used. The photosynthetic microorganism-derived composition may have a low buffering capacity during fermentation, presenting a fast pH-decline period, and consequently reducing the fermentation time.

[0249]

[0205] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a binding agent in any food product including, but not limited to, baked, confectionery, extruded, dairy, non-dairy, meat, and meat analogues food products and the production thereof. For example, where the composition is used in baked food products (for example cake mixes), it may act as a binding agent, improving and keeping the food texture of the mixture when cooking. For example, where the composition is used in meat or meat analogues products, it may improve and / or maintain the moistness of the product.

[0250]

[0206] In certain embodiments, the photosynthetic microorganism-derived composition may be used as a melting point modulator in any food product including, but not limited to, confectionery food products and the production thereof. For example, where the composition is used in confectionery food products (for example chocolate) it may be used (alone or in combination with other ingredients) to enhance texture and increase the melting point of the food product. This is especially useful in sugar-free confectionery food products, which are prone to melting. Methods of production

[0251]

[0207] The invention also provides methods of decolourising and / or adjusting the colour of photosynthetic microorganism biomass, thereby producing the photosynthetic microorganism-derived composition of the invention. The methods described herein may also be employed in the production of a colour-adjusted blended composition of the invention as described herein. Where appropriate, the method steps and sub-steps outlined below may be performed in any order, may be repeated, or may be omitted.

[0252]

[0208] The method may comprise the step of obtaining a photosynthetic microorganism biomass as a starting material, an obtention step. Photosynthetic microorganism biomass may refer to any photosynthetic microorganism product. Photosynthetic microorganism biomass may be obtained from any suitable source. In certain embodiments, photosynthetic microorganism-biomass may comprise any photosynthetic microorganism or combination of photosynthetic microorganisms. The terms photosynthetic microorganism biomass and photosynthetic microorganism biomass are interchangeable.

[0253]

[0209] In certain embodiments, the composition may be derived from one type of, or a combination of types of, photosynthetic microorganisms from the group comprising green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, dinoflagellates, cyanobacteria and microalgae.

[0254]

[0210] In certain embodiments, the composition may be derived from one of, or a combination of, the photosynthetic microorganisms from the group comprising Haematococcus sp., Skelotonema sp., Chlorella sp., Scenedesmus sp., Synechococcus sp., Synechocystis sp., Arthrospira sp., Spirulina sp., Chlamydomonas sp., Dysmorphococcus sp., Geitlerinema sp., Lyngbya sp., Chroococcidiopsis sp., Calothrix sp., Cyanothece sp., Oscillatoria sp., Gloeothece sp., Microcoleus sp., Microcystis sp., Nostoc sp., Nannochloropsis sp., Anabaena sp., Dunaliella sp., Botryococcus sp., Tetraselmis sp., Isochrysis sp., Chaetoceros sp., Cyclotella sp., Navicula sp., Nitzschia sp., Ochromonas sp., Oocystis sp., Prototheca sp., Pseudochlorella sp., Parachlorella sp., Platymonas sp., Pleurochrysis sp., Pyramimonas sp., Schizochytrium sp., Spirogyra sp., Stichococcus sp., Thalassiosira sp., Viridiella sp., Chlorogonium sp., Chroomonas sp., Chrysosphaera sp., Cricosphaera sp., Crypthecodinium sp., Cryptomonas sp., Eremosphaera sp., Ellipsoidon sp., Franceia sp., Fragilaria sp., Gloeothamnion sp., Hymenomonas sp., Lepocinclis sp., Micractinium sp., Monoraphidium sp., Nannochloris sp., Nephrochloris sp., Nephroselmis sp., Pascheria sp., Phormidium sp., Rhodococcus sp., Synechococcus sp., Tetraedron sp., Achnanthes sp., Agmenellum sp., Amphiprora sp., Amphora sp., Ankistrodesmus sp., Boekelovia sp., Borodinella sp., Chaetoceros sp., Euglena sp., Odontella sp., Pavlova sp., Phaeodactylum sp., Porphyridium sp., and Emiliana (for example Emiliana huxleyi).

[0255]

[0211] In certain embodiments, the composition may be derived from one of, or a combination of, the photosynthetic microorganisms from the group comprising Haematococcus pluvialis, Galdieria sulphuraria, Chlorella autotrophica, Chlorella vulgaris, Synechococcus elongatus, Arthrospira platensis, Arthrospira maxima, Chlamydomonas reinhardtii, Phaeodactylum tricornutum, Dunaliella salina, Synechococcus marinus, Achnanthes orientalis, Amphiprora hyalina, Amphora coffeiformis, Amphora coffeiformis linea, Amphora coffeiformis punctata, Amphora coffeiformis taylori, Amphora coffeiformis tenuis, Amphora delicatissima, Amphora delicatissima capitata, Ankistrodesmus falcatus, Boekelovia hooglandii, Botryococcus braunii, Botryococcus sudeticus, Bracteococcus minor, Bracteococcus medionucleatus, Chaetoceros gracilis, Chaetoceros muelleri, Chaetoceros muelleri subsalsum, Chlorella anitrata, Chlorella Antarctica, Chlorella aureoviridis, Chlorella Candida, Chlorella capsulate, Chlorella desiccate, Chlorella ellipsoidea, Chlorella emersonii, Chlorellafusca, Chlorellafusca var. vacuolata, Chlorella glucotropha, Chlorella infusionum, Chlorella infusionum var. actophila, Chlorella infusionum var. auxenophila, Chlorella kessleri, Chlorella lobophora (strain SAG 37.88), Chlorella luteoviridis, Chlorella luteoviridis var. aureoviridis, Chlorella luteoviridis var. lutescens, Chlorella miniata, Chlorella minutissima, Chlorella mutabilis, Chlorella nocturna, Chlorella ovalis, Chlorella parva, Chlorella photophila, Chlorella pringsheimii, Chlorella protothecoides, Chlorella protothecoides var. acidicola, Chlorella regularis, Chlorella regularis var. minima, Chlorella regularis var. umbricata, Chlorella reisiglii, Chlorella saccharophila, Chlorella saccharophila var. ellipsoidea, Chlorella salina, Chlorella simplex, Chlorella sorokiniana, Chlorella sphaerica, Chlorella stigmatophora, Chlorella vanniellii, Chlorella vulgaris f. tertia, Chlorella vulgaris var. autotrophica, Chlorella vulgaris var. viridis, Chlorella vulgaris var. vulgaris, Chlorella vulgaris var. vulgarisf tertia, Chlorella vulgaris var. vulgarisf viridis, Chlorella xanthella, Chlorella zofingiensis, Chlorella trebouxioides, Chlorococcum infusionum, Cyclotella cryptica, Cyclotella meneghiniana, Dunaliella bardawil, Dunaliella bioculata, Dunaliella granulate, Dunaliella maritime, Dunaliella minuta, Dunaliella parva, Dunaliella peircei, Dunaliella primolecta, Dunaliella terricola, Dunaliella tertiolecta, Dunaliella viridis, Eremosphaera viridis, Fragilaria crotonensis, Haematococcus pluvialis, Isochrysis aff. galbana, Isochrysis galbana, Micractinium (UTEX LB 2614), Monoraphidium minutum, Nannochloropsis salina, Navicula acceptata, Navicula biskanterae, Navicula pseudotenelloides, Navicula pelliculosa, Navicula saprophila, Nitzschia communis, Nitzschia alexandrina, Nitzschia dissipata, Nitzschia frustulum, Nitzschia hantzschiana, Nitzschia inconspicua, Nitzschia intermedia, Nitzschia microcephala, Nitzschia pusilia, Nitzschia pusilia elliptica, Nitzschia pusilia monoensis, Nitzschia quadrangular, Oocystis parva, Oocystis pusilia, Oscillatoria limnetica, Oscillatoria subbrevis, Parachlorella kessleri, Pascheria acidophila, Pleurochrysis carterae, Pleurochrysis dentate, Prototheca wickerhamii, Prototheca stagnora, Prototheca portoricensis, Prototheca moriformis, Prototheca zopfii, Pseudochlorella aquatica, Scenedesmus armatus, Spirogyra, Spirulina platensis, Thalassiosira weissflogii, Schizotrium, Phaeodactylum sp., Odontella aurita, Skelotonema, Tetraselmis chuii, Chaetoceros calcitrans, Dicronema lutheri, Nannochloropsis gaditana, Nannochloropsis oceanica, Chlamydomonas caudata, Chlamydomonas ehrenbergii, Chlamydomonas elegans, Chlamydomonas moewusii, Chlamydomonas nivalis, Chlamydomonas ovoidae, Chlamydomonas mundane, Chlamydomonas dehoryana, Chlamydomonas cuieus, Chlamydomonas noctigama, Chlamydomonas marvanii, and Chlamydomonas proboscigera.

[0212] In some embodiments, photosynthetic microorganism biomass is primarily, or wholly, derived from Spirulina (A. platensis). In some embodiments the photosynthetic microorganism biomass consists of Spirulina (A. platensis). In some embodiments, photosynthetic microorganism biomass is primarily, or wholly, derived from Arthrospira sp. In some embodiments the photosynthetic microorganism biomass consists of Arthrospira sp.

[0256]

[0213] In certain embodiments, the source of the photosynthetic microorganism biomass may be dry biomass, fresh biomass or a combination thereof. In certain embodiments, fresh biomass may comprise at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 75, at least 80, at least 85, at least 90, at least 95, at least 99% (w / w) of the dry weight of the photosynthetic microorganism biomass. In certain embodiments, fresh biomass may comprise at most 5, at most 10, at most 15, at most 20, at most 25, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 65, at most 70, at most 75, at most 80, at most 85, at most 90, at most 95, or at most 99% (w / w) of the dry weight of the photosynthetic microorganism biomass. In certain embodiments, dry biomass may comprise at least 5, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 65, at least 70, at least 75, at least 80, at least 85, at least 90, at least 95, at least 99% (w / w) of the dry weight of the photosynthetic microorganism biomass. In certain embodiments, dry biomass may comprise at most 5, at most 10, at most 15, at most 20, at most 25, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 65, at most 70, at most 75, at most 80, at most 85, at most 90, at most 95, or at most 99% (w / w) of dry weight of the photosynthetic microorganism biomass.

[0257]

[0214] In certain embodiments, the source of the photosynthetic microorganism biomass may be a combination of dry and fresh biomass with a ratio of at least 1 : 100, at least 1 : 80 , at least 1 :60, at least 1 :50, at least 1 :40, at least 1 :30, at least 1 :25, at least 1 :20, at least 1 :15, at least 1 :12, at least 1 :10, at least 1 :8, at least 1 :6, at least 1 :5, at least 1 :4, at least 1 :3, at least 1 :2, at least 1 :1 , at least 2:1 , at least 3:1 , at least 4:1 , at least 5:1 , at least 6:1 , at least 8:1 , at least 10:1 , at least 12:1 , at least 15:1 , at least 20:1 , at least 25:1 , at least 30:1 , at least 40:1 , at least 50:1 , at least 60:1 , at least 80:1 , or at least 100:1 . In certain embodiments, the source of the photosynthetic microorganism biomass may be a combination of dry and fresh biomass with a ratio of at most 1 : 100, at most 1 : 80 , at most 1 :60, at most 1 : 50 , at most 1 :40, at most 1 :30, at most 1 :25, at most 1 :20, at most 1 :15, at most 1 :12, at most 1 :10, at most 1 :8, at most 1 :6, at most 1 :5, at most 1 :4, at most 1 :3, at most 1 :2, at most 1 :1 , at most 2:1 , at most 3:1 , at most 4:1 , at most 5:1 , at most 6:1 , at most 8:1 , at most 10:1 , at most 12:1 , at most 15:1 , at most 20:1 , at most 25:1 , at most 30:1 , at most 40:1 , at most 50:1 , at most 60:1 , at most 80:1 , or at most 100:1 .

[0258]

[0215] In some embodiments, the photosynthetic microorganism biomass has a total solids content of at least 0.01 , at least 0.05, at least 0.1 , at least 0.2, at least 0.4, at least 0.6, at least 0.8, at least 1 , at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 12, at least 14, at least 16, at least 18, at least 19, at least 20, at least 25, at least 30, at least 35% (w / w). In some embodiments, the photosynthetic microorganism biomass has a total solids content of at most 0.01 , at most 0.05, at most 0.1 , at most 0.2, at most 0.4, at most 0.6, at most 0.8, at most 1 , at most 2, at most 3, at most 4, at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 12, at most 14, at most 16, at most 18, at most 19, at most 20, at most 25, at most 30, or at most 35% (w / w). In some embodiments, photosynthetic microorganism biomass has a total solids content of at least 0.1% and at most 20%. In some embodiments, photosynthetic microorganism biomass has a total solids content of at least 1 % and at most 15%. In some embodiments, photosynthetic microorganism biomass has a total solids content of at least 3% and at most 10%.

[0259]

[0216] The method may comprise the step of extracting at least one protein-enriched fraction from the photosynthetic microorganism biomass - an extraction step. The extraction step may include one or more sub-steps selected from: (a) lysing photosynthetic microorganism biomass cells (lysis step), (b) solubilising photosynthetic microorganism biomass cells (solubilisation step), and (c) separating soluble photosynthetic microorganism biomass protein (separation step).

[0260]

[0217] The lysis step may be used to disrupt the cellular membrane of the photosynthetic microorganism- derived biomass to release intracellular content and membranal content, break open the cell membrane, perforate the cell membrane, destabilise cells, and / or weaken the cell wall. The lysis step may employ any suitable method of cell disruption known in the art, such as, but not limited to, using a mill, a bead mill, a high shear stirrer, a blender, freeze-thawing cycles, osmotic shock, autohydrolysis, high pressure homogeniser, ionic liquids, enzymes, pulsed-electrical fields (PEF), supercritical fluid extraction and / or ultrasonication. In certain embodiments, if the lysis step comprises the use of a high pressure homogeniser, the homogenisation pressure may be at least 10 bar, at least 25 bar, at least 50 bar, at least 60 bar, at least 70 bar, at least 80 bar, at least 90 bar, at least 100 bar, at least 125 bar, at least 150 bar, at least 175 bar, at least 200 bar, at least 300 bar, at least 350 bar, at least 400 bar, at least 450 bar, at least 500 bar, at least 550 bar, at least 600 bar, at least 650 bar, at least 700 bar, at least 750 bar, at least 800 bar, at least 850 bar, at least 900 bar, at least 950 bar, at least 1000 bar, at least 1100 bar, at least 1200 bar, at least 1300 bar, at least 1400 bar, at least 1500 bar, at least 1600 bar, at least 1700 bar, at least 1800 bar, at least 1900 bar. In certain embodiments, if the lysis step comprises the use of a high pressure homogeniser, the homogenisation pressure may be at most 10 bar, at most 25 bar, at most 50 bar, at most 60 bar, at most 70 bar, at most 80 bar, at most 90 bar, at most 100 bar, at most 125 bar, at most 150 bar, at most 175 bar, at most 200 bar, at most 300 bar, at most 350 bar, at most 400 bar, at most 450 bar, at most 500 bar, at most 550 bar, at most 600 bar, at most 650 bar, at most 700 bar, at most 750 bar, at most 800 bar, at most 850 bar, at most 900 bar, at most 950 bar, at most 1000 bar, at most 1100 bar, at most 1200 bar, at most 1300 bar, at most 1400 bar, at most 1500 bar, at most 1600 bar, at most 1700 bar, at most 1800 bar, at most 1900 bar, at most 2000 bar. In certain embodiments, the lysis step may comprise multiple cycles. In certain embodiments, the lysis step may comprise at least 1 , at least 2, at least 3, at least 4, at least 5, at least 6 cycles. In certain embodiments, the lysis step may comprise at most 2, at most 3, at most 4, at most 5, at most 6, at most 7 cycles. In certain embodiments, the lysis step may comprise the addition of one or more adjuvants. In certain embodiments, the one or more adjuvants may be used to breakdown macrostructures in a fraction, hydrolysis of proteins in a fraction, hydrolysis of carbohydrates in a fraction, hydrolysis of lipids, increase permeation of protein, increase permeation of carbohydrates. The one or more adjuvants may be selected from the group consisting of pH modifiers, citric acid, sodium hydroxide (NaOH), hydrochloric acid (HCI), acetic acid, phosphoric acid, sodium carbonate, sodium bicarbonate, potassium hydroxide (KOH), lactic acid, chelating agents, EDTA (ethylenediaminetetraacetic acid), sodium citrate, tartaric acid, ascorbic acid (vitamin C), sodium tripolyphosphate, sodium hexametaphosphate, surfactants and emulsifiers, Tween 20 (Polysorbate 20), Tween 80 (Polysorbate 80), Span 60, Span 80, lecithin (soy or sunflower), sodium lauryl sulphate (SLS / SDS), Triton X-100, sorbitan monooleate, glycerol monostearate (GMS), mono- and diglycerides, enzymes, pepsin, cellulases, hemicellulases, proteases (papain, bromelain, alcalase), amylases (a-amylase, glucoamylase), pectinases, lipases, lysozyme, glucanases, transglutaminase, flocculants and coagulants, chitosan, calcium chloride, aluminium sulphate (alum), ferric chloride, polyacrylamide (food-grade), tannins, gelatine, bentonite clay, reducing agents and antioxidants, sodium metabisulfite, potassium metabisulfite, sodium erythorbate, tocopherols (vitamin E), glutathione, osmotic and stabilizing agents, glycerol, sorbitol, mannitol, sucrose, glucose, polyethylene glycol (PEG - food / pharma grade), trehalose, clarifying and fining agents, activated carbon, bentonite, silica gel, isinglass, casein, PVPP (polyvinylpolypyrrolidone), diatomaceous earth, perlite, preservatives, sodium benzoate, potassium sorbate, sorbic acid, sulphur dioxide, nisin, natamycin, filtration aids and fouling control agents, buffers, phosphate buffer, citrate buffer, acetate buffer, bicarbonate buffer, tris buffer (tris(hydroxymethyl)aminomethane), glycine buffer, histidine buffer, lactate buffer, succinate buffer, tartrate buffer, malate buffer, formate buffer, morpholinepropanesulfonic acid buffer (MOPS), 4-(2- hydroxyethyl)-1 -piperazineethanesulfonic acid buffer (HEPES). In certain embodiments, the one or more adjuvants may be added at any suitable concentration. In certain embodiments, the one or more adjuvants may be added at a concentration of at least 0.001 %, at least 0.01 %, at least 0.02%, at least 0.04%, at least 0.06%, at least 0.08%, at least 0.1 %, at least 0.2%, at least 0.4%, at least 0.6%, at least 0.8%, at least 1%, at least 2%, at least 3%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, or at least 45% (w / w). In certain embodiments, the one or more adjuvants may be added at a concentration of at most 0.01%, at most 0.02%, at most 0.04%, at most 0.06%, at most 0.08%, at most 0.1 %, at most 0.2%, at most 0.4%, at most 0.6%, at most 0.8%, at most 1 %, at most 2%, at most 3%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, or at most 50% (w / w). In some embodiments, the lysis step may be carried out using at least 1 and at most 7 cycles of high pressure homogenisation, with a homogenisation pressure of at least 10 bar and at most 2000 bar, at a pH of at least 1 and at most 14, with one or more adjuvants with a concentration of at least 0.001% and at most 45%, for a period of at least 0.1 seconds and at most 24 hours, with a total solids content of at least 0.01% and at most 50%, at a temperature of at least 0 °C and at most 90 °C. In some embodiments, the lysis step may be carried out using at least 1 and at most 4 cycles of high pressure homogenisation, with a homogenisation pressure of at least 100 bar and at most 1500 bar, at a pH of at least 4 and at most 11 , with one or more adjuvants with a concentration of at least 0.01% and at most 20%, for a period of at least 5 minutes and at most 12 hours, with a total solids content of at least 0.1% and at most 20%, at a temperature of at least 0 °C and at most 60 °C. In some embodiments, the lysis step may be carried out using at least 1 and at most 2 cycles of high pressure homogenisation, with a homogenisation pressure of at least 150 bar and at most 1000 bar, at a pH of at least 6 and at most 10, with one or more adjuvants with a concentration of at least 0.1 % and at most 10%, for a period of at least 10 minutes and at most 5 hours, with a total solids content of at least 1 % and at most 10%, at a temperature of at least 4 °C and at most 50 °C.

[0261]

[0218] The solubilisation step may involve the addition of on or more pH modification agents such as, but not limited to, acids, alkaline solutions, buffers and / or salts. Acids such as, but not limited to, citric acid, lactic acid, ascorbic acid, phosphoric acid, malic acid, tartaric acid, fumaric acid, sorbic acid, benzoic acid, chloridric acid, sulphuric acid, nitric acid, and acetic acid may be used. Alkaline solutions such us, but not limited to, sodium hydroxide, potassium hydroxide, sodium bicarbonate, calcium hydroxide, sodium carbonate, and ammonium hydroxide may be used. Buffer such us, but not limited to, citric acid and sodium citrate, acetic acid and sodium acetate, phosphate buffers, carbonate and bicarbonate buffers, lactic acid and lactates, tartaric acid, citric acid, citrate buffers, and malic acid, and sodium citrate, sodium chloride solutions, sodium chloride, sodium phosphate, tris buffers may be used. In certain embodiments, the one or more pH modification agents may be added at any suitable concentration. In certain embodiments, the one or more pH modification agents may be added at a concentration of at least 0.001 %, at least 0.01 %, at least 0.02%, at least 0.04%, at least 0.06%, at least 0.08%, at least 0.1 %, at least 0.2%, at least 0.4%, at least 0.6%, at least 0.8%, at least 1%, at least 2%, at least 3%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, or at least 45% (w / w). In certain embodiments, the one or more pH modification agents may be added at a concentration of at most 0.01%, at most 0.02%, at most 0.04%, at most 0.06%, at most 0.08%, at most 0.1 %, at most 0.2%, at most 0.4%, at most 0.6%, at most 0.8%, at most 1%, at most 2%, at most 3%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, or at most 50% (w / w). In certain embodiments, the solubilisation step may be performed at a pH of at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 11 , at least 12, at least 13. In certain embodiments, the solubilisation step may be performed at a pH of at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 11 , at most 12, at most 13, at most 14. In certain embodiments, the solubilisation step may be performed at a temperature of at least 0 °C, at least 4 °C at least 5 °C, at least 10 °C, at least 15 °C, at least 20 °C, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, at least 45 °C. In certain embodiments, the solubilisation step may be performed at a temperature of at most 5 °C, at most 10 °C, at most 15 °C, at most 20 °C, at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, at most 50 °C. In certain embodiments, the solubilisation step may be performed for a duration of at least 5 minutes, at least 10 minutes, at least 30 minutes, at least 60 minutes, at least 90 minutes, at least 120 minutes, at least 150 minutes, at least 200 minutes, at least 300 minutes, at least 500 minutes, at least 1000 minutes, at least 1500 minutes, at least 2500 minutes. In certain embodiments, the solubilisation step may be performed for a duration of at most 5 minutes, at most 10 minutes, at most 30 minutes, at most 60 minutes, at most 90 minutes, at most 120 minutes, at most 150 minutes, at most 200 minutes, at most 300 minutes, at most 500 minutes, at most 1000 minutes, at most 1500 minutes, at most 2500 minutes, at most 3000 minutes. In certain embodiments, the solubilisation step may be performed with a total solid content of at least 0.01%, at least 0.05%, at least 0.1%, at least 0.2%, at least 0.5%, at least 1 %, at least 2%, at least 4%, at least 6%, at least 8%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%. In certain embodiments, the solubilisation step may be performed with a total solid content of at most 2%, at most 4%, at most 6%, at most 8%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%. In some embodiments, the solubilisation step may include the addition of one or more pH modification agents, and may be carried out at a pH of at least 1 and at most 14, for a period of at least 0.1 seconds and at most 48 hours, with a total solids content of at least 0.01% and at most 50%, at a temperature of at least 0 °C and at most 90 °C, and, optionally, if the solution is being agitated, it may be agitated with a rotational speed of at least 5 RPM and at most 2500 RPM. In some embodiments, the solubilisation step may include the addition of one or more pH modification agents, and be carried out at a pH of at least 4 and at most 12, for a period of at least 1 minute and at most 20 hours, with a total solids content of at least 0.1% and at most 20%, at a temperature of at least 10 °C and at most 85 °C, and, optionally, if the solution is being agitated, it may be agitated with a rotational speed of at least 20 RPM and at most 2000 RPM. In some embodiments, the solubilisation step may include the addition of one or more pH modification agents, and carried out at a pH of at least 5 and at most 11 , for a period of at least 20 minutes and at most 16 hours, with a total solids content of at least 1% and at most 10%, at a temperature of at least 4 °C and at most 80 °C, and, optionally, if the solution is being agitated, it may be agitated with a rotational speed of at least 50 RPM and at most 1000 RPM.

[0262]

[0219] The protein separation step may be used to remove insoluble cell debris, to remove other insoluble components, and / or to remove chromophores, for example chlorophyll, still contained within cell debris. In certain embodiments, the protein separation step may be used to separate oils, and / or lipids, and / or fats retained in cell debris from a fraction. The protein separation step may employ any technique known in the art. For example, it may include one or more of the techniques selected from the group comprising membrane filtration, nano-filtration, filtration, decanting, centrifugation, chromatographic methods, coagulation, dialysis, flocculation, adsorption or ionic strength with resins, magnetic separation, membrane-based separation, phase separation, isoelectric point precipitation, isoelectric point, and precipitation. In certain embodiments, if the protein separation step comprises the use of a centrifuge, the centrifugal force may be at least 500, at least 1000, at least 1500, at least 2000, at least 2500, at least 3000, at least 3500, at least 4000, at least 4500, at least 5000, at least 5500, at least 6000, at least 6500, at least 7000, at least 7500, at least 8000, at least 8500, at least 9000, at least 9500, at least 10000, at least 12000, at least 14000, at least 16000, at least 18000, at least 20000, at least 22000, at least 24000, at least 26000, at least 28000, or at least 30000 g. In certain embodiments, if the protein separation step comprises the use of a centrifuge, the centrifugal force may be at most 1000, at most 1500, at most 2000, at most 2500, at most 3000, at most 3500, at most 4000, at most 4500, at most 5000, at most 5500, at most 6000, at most 6500, at most 7000, at most 7500, at most 8000, at most 8500, at most 9000, at most 9500, at most 10000, at most 12000, at most 14000, at most 16000, at most 18000, at most 20000, at most 22000, at most 24000, at most 26000, at most 28000, at most 30000 or at most 35000 g. In some embodiments, the protein separation step may comprise the use of a centrifuge, with a centrifugal force of at least 500 and at most 350000 g, at a pH of at least 1 and at most 14, at a temperature of at least 0 °C and at most 90 °C. In some embodiments, the protein separation step may comprise the use of a centrifuge, with a centrifugal force of at least 1000 and at most 15000 g, at a pH of at least 5 and at most 12, at a temperature of at least 10 °C and at most 50 °C. In some embodiments, the protein separation step may comprise the use of a centrifuge, with a centrifugal force of at least 2000 and at most 10000 g, at a pH of at least 6 and at most 10, at a temperature of at least 4 °C and at most 40 °C.

[0263]

[0220] The method may comprise the step of separating out any fraction by employing fractionation methods - a fractionation step. The fractionation step may be used to separate and / or remove chromophores (e.g. chlorophyll, phycocyanin), to reduce the chromophore content of a fraction, to adjust the colour of a fraction, to make a fraction substantially colourless, to make a fraction substantially colour neutral, to separate salts, to separate cell debris, to separate any fraction, and / or to reduce the flavour of a fraction and / or make a fraction substantially flavourless by separating flavonoids, flavour-active compounds and / or any other components responsible for flavour, taste and odour. The fractionation step may comprise any suitable method known in the art such as, but not limited to, membrane filtration, nanofiltration, filtration, centrifugation, fractional crystallisation, distillation, dialysis, precipitation, solvent extraction, pH adjustment, isoelectric precipitation, isoelectric point precipitation, isoelectric point, precipitation, column chromatography, thin-layer chromatography, gas chromatography, high- performance liquid chromatography, fractional freezing, supercritical fluid extraction, enzymatic treatment, affinity fractionation, decantation, sieving, sedimentation, electrophoresis, magnetic separation, resins, cryoconcentration, eutectic point, freezing point depression, and / or solid-liquid fractionation. In certain embodiments, if the fractionation step uses membrane filtration, the desired fraction may be the permeate, the retentate, or permeate and the retentate. In some embodiments, the fractionation step may comprise the use of membrane filtration, with one or more adjuvants with a concentration of at least 0.001 % and at most 50%, with a pore size of at least 1 Da and at most 20 pm, at a pH of at least 1 and at most 14, with a total solids content of at least 0.01 % and at most 50%, at a temperature of at least 0 °C and at most 90 °C. In some embodiments, the fractionation step may comprise the use of membrane filtration, with one or more adjuvants with a concentration of at least 0.1 % and at most 20%, with a pore size of at least 1 kDa and at most 0.2 pm, at a pH of at least 4 and at most 11 , with a total solids content of at least 0.1 % and at most 20%, at a temperature of at least 10 °C and at most 70 °C. In some embodiments, the fractionation step may comprise the use of membrane filtration, with one or more adjuvants with a concentration of at least 0.2% and at most 10%, with a pore size of at least 100 kDa and at most 5000 kDa, at a pH of at least 6 and at most 9, with a total solids content of at least 0.2% and at most 20%, at a temperature of at least 4 °C and at most 50 °C.

[0221] The method may comprise the step of contacting a fraction (such as the protein-enriched fraction) with one or more clarifying agents - a clarification step. In certain embodiments, the clarifying agent may interact with chromophores, cell debris, other insoluble components, and / or other soluble components for subsequent removal. In certain embodiments, the clarification step may remove some or all of the pigment and / or chromophore (e.g. chlorophyll and / or phycocyanin and / or phycobiliproteins) from the fraction (such as the protein-enriched fraction). In certain embodiments, the clarifying agent may interact with the component to be removed by adsorption, agglomeration, flocculation, coagulation, aggregation, and / or insolubilisation. The one or more clarifying agents may be selected from the group consisting of flocculants, coagulants, and adsorbents. The one or more clarifying agents may be selected from the group consisting of flocculants, coagulants, adsorbents, chitosan, sodium alginate, carboxymethyl cellulose, activated carbon, bleaching clay, activated clay, earth, bentonite clay, diatomaceous earth, silica gel, ion exchange resins, ammonium sulphate, calcium chloride, and chymosin. The one or more clarifying agents may be added to the fraction at the same time or at different times. For example, the flocculants may be added before the coagulants, the flocculants may be added before the adsorbents, the coagulants may be added before the flocculants, the coagulants may be added before the adsorbents, the adsorbents may be added before the flocculants, and / or the adsorbents may be added before the coagulants. In certain embodiments, the one or more clarifying agents may be added at any suitable concentration. In certain embodiments, the one or more clarifying agents may be added at a concentration of at least 0.001%, at least 0.01%, at least 0.02%, at least 0.04%, at least 0.06%, at least 0.08%, at least 0.1 %, at least 0.2%, at least 0.4%, at least 0.6%, at least 0.8%, at least 1 %, at least 2%, at least 3%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, or at least 45% (w / w). In certain embodiments, the one or more clarifying agents may be added at a concentration of at most 0.01 %, at most 0.02%, at most 0.04%, at most 0.06%, at most 0.08%, at most 0.1 %, at most 0.2%, at most 0.4%, at most 0.6%, at most 0.8%, at most 1%, at most 2%, at most 3%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, or at most 50% (w / w). In certain embodiments, the one or more clarifying agents may each be in contact with the fraction for at least 1 second, at least 5 seconds, at least 10 seconds, at least 20 seconds, at least 30 seconds, at least 40 seconds, at least 50 seconds, at least 1 minute, at least 2 minutes, at least 5 minutes, at least 10 minutes, at least 20 minutes, at least 30 minutes, at least 40 minutes, at least 50 minutes, at least 1 hour, at least 2 hours, at least 3 hours, at least 4 hours, at least 5 hours, at least 6 hours, at least 12 hours, at least 18 hours, or at least 20 hours. In certain embodiments, the one or more clarifying agents may each be in contact with the fraction for at most 5 seconds, at most 10 seconds, at most 20 seconds, at most 30 seconds, at most 40 seconds, at most 50 seconds, at most 1 minute, at most 2 minutes, at most 5 minutes, at most 10 minutes, at most 20 minutes, at most 30 minutes, at most 40 minutes, at most 50 minutes, at most 1 hour, at most 2 hours, at most 3 hours, at most 4 hours, at most 5 hours, at most 6 hours, at most 12 hours, at most 18 hours, or at most 24 hours. The clarification step may be performed at any temperature. In certain embodiments, the clarification step may be performed at a temperature of at least 0°C, at least 4°C, at least 5°C, at least 10°C, at least 15°C, at least 20°C, at least 25°C, at least 30°C, at least 35°C, at least 40°C, at least 45°C, at least 50°C, at least 55°C, at least 60°C, at least 65°C, at least 70°C, at least 75°C, at least 80°C, at least 85°C, at least 90°C, or at least 95°C. In certain embodiments, the clarification step may be performed at a temperature of at most 4°C, at most 5°C, at most 10°C, at most 15°C, at most 20°C, at most 25°C, at most 30°C, at most 35°C, at most 40°C, at most 45°C, at most 50°C, at most 55°C, at most 60°C, at most 65°C, at most 70°C, at most 75°C, at most 80°C, at most 85°C, at most 90°C, at most 95°C, or at most 100°C. In certain embodiments, the clarifying agents may form a complex with any chromophore and / or pigment in the fraction, for example chlorophyll and / or phycocyanin. In certain embodiments, the clarifying agent- chromophore / pigment / chlorophyll / phycocyanin complex may subsequently be removed to create a clarified fraction. In some embodiments, the clarification step may comprise adding one or more clarifying agents at a concentration of at least 0.001 % and at most 50%, leaving the fraction in contact with the one or more clarifying agents for at least 1 second and at most 48 hours, at a temperature of at least 0°C and at most 85°C, and, optionally, if the solution is being agitated, it may be agitated with a rotational speed of at least 5 RPM and at most 2500 RPM. In some embodiments, the clarification step may comprise adding one or more clarifying agents at a concentration of at least 0.001% and at most 50%, leaving the fraction in contact with the one or more clarifying agents for at least 1 minute and at most 24 hours, at a temperature of at least 4°C and at most 70°C, and, optionally, if the solution is being agitated, it may be agitated with a rotational speed of at least 50 RPM and at most 1500 RPM. In some embodiments, the clarification step may comprise adding one or more clarifying agents at a concentration of at least 0.001% and at most 50%, leaving the fraction in contact with the one or more clarifying agents for at least 5 minutes and at most 24 hours, at a temperature of at least 4°C and at most 50°C, and, optionally, if the solution is being agitated, it may be agitated with a rotational speed of at least 100 RPM and at most 500 RPM.

[0264]

[0222] The method may comprise a step of removing the one or more clarifying agents and / or complexes of the clarifying agent to produce a clarified fraction - a removal step. The step may involve the removal of one or more clarifying agents, chromophores, clarifying agent- chromophore / pigment / chlorophyll / phycocyanin complexes, pigments and / or other complexes. In certain embodiments, the removal step may be used to separate out the protein content of a fraction. Following the removal step, the remaining fraction may have a reduced chromophore, pigment, chlorophyll and / or phycocyanin content than prior to the removal step. The removal step may use any suitable method known in the art including, but not limited to, membrane filtration, nano-filtration, filtration, decanting, centrifugation, isoelectric point, isoelectric point precipitation, chromatography, resins, precipitation, and / or ultra-filtration. In certain embodiments, the removal step may further comprise adjusting the pH of the fraction to at least 1 , at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 11 , at least 12, at least 13. In certain embodiments, the removal step may further comprise adjusting the pH of the fraction to at most 3, at most 4, at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 11 , at most 12, at most 13, at most 14. In certain embodiments, the removal step may be performed at a temperature of at least 0 °C, at least 4 °C, at least 5 °C, at least 10 °C, at least 15 °C, at least 20 °C, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, at least 45 °C, at least 50°C, at least 55°C, at least 60°C, at least 65°C, at least 70°C, at least 75°C. In certain embodiments, the removal step may be performed at a temperature of at most 4 °C, at most 5 °C, at most 10 °C, at most 15 °C, at most 20 °C, at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, at most 50 °C, at most 55°C, at most 60°C, at most 65°C, at most 70°C, at most 75°C, at most 80°C. In certain embodiments, if the removal step comprises the use of a centrifuge, the centrifugal force may be at least 500, at least 1000, at least 1500, at least 2000, at least 2500, at least 3000, at least 3500, at least 4000, at least 4500, at least 5000, at least 5500, at least 6000, at least 6500, at least 7000, at least 7500, at least 8000, at least 8500, at least 9000, at least 9500, at least 10000, at least 12000, at least 14000, at least 16000, at least 18000, at least 20000, at least 22000, at least 24000, at least 26000, at least 28000, or at least 30000 g. In certain embodiments, if the removal step comprises the use of a centrifuge, the centrifugal force may be at most 1000, at most 1500, at most 2000, at most 2500, at most 3000, at most 3500, at most 4000, at most 4500, at most 5000, at most 5500, at most 6000, at most 6500, at most 7000, at most 7500, at most 8000, at most 8500, at most 9000, at most 9500, at most 10000, at most 12000, at most 14000, at most 16000, at most 18000, at most 20000, at most 22000, at most 24000, at most 26000, at most 28000, at most 30000 or at most 35000 g. In some embodiments, the removal step may comprise the use of a centrifuge, with a centrifugal force of at least 500 and at most 350000 g, at a pH of at least 1 and at most 14, at a temperature of at least 0 °C and at most 80 °C. In some embodiments, the removal step may comprise the use of a centrifuge, with a centrifugal force of at least 1000 and at most 100000 g, at a pH of at least 3 and at most 12, at a temperature of at least 4 °C and at most 60 °C. In some embodiments, the removal step may comprise the use of a centrifuge, with a centrifugal force of at least 1500 and at most 10000 g, at a pH of at least 4 and at most 10, at a temperature of at least 4 °C and at most 50 °C.

[0265]

[0223] The method may comprise a concentration step which may be used to concentrate a fraction (such as the clarified fraction, or the protein fraction), adjust the total solids content of a fraction, dewater a fraction, and / or increase the concentration of a fraction in preparation for another step (e.g. drying). In certain embodiments, the concentration step may be used to separate out the protein contentof a fraction. If the concentration step uses membrane filtration, the concentration step may also remove salt and / or other impurities as well as water from the concentrated solution. In certain embodiments, the concentration step may comprise any suitable method know in the art such as, but not limited to membrane filtration, filtration, decanting, centrifugation, chromatography, dialysis, evaporation, freeze- drying, precipitation, isoelectric point, isoelectric precipitation, isoelectric point precipitation, nanofiltration and / or ultra-filtration. In certain embodiments, if the concentration step comprises any kind of precipitation, the precipitate may be separated from the fraction using any method known in the art including, but not limited to, membrane filtration, nano-filtration, decanting, centrifugation, chromatographic methods, dialysis, filtration. In certain embodiments, if precipitation is used, a subsequent separation step may be used to separate the precipitate. In certain embodiments, the total solids content (w / w %) of the concentrated fraction may be at least 0.1 %, at least 1 %, at least 2%, at least 3%, at least 4%, at least 5%, at least 5.5%, at least 6%, at least 6.5%, at least 7%, at least 7.5%, at least 8%, at least 8.5%, at least 9%, at least 9.5%, at least 10%, at least 10.5%, at least 11 %, at least 11.5%, at least 12%, at least 12.5%, at least 13%, at least 13.5%, at least 14%, at least 14.5%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%. In certain embodiments, the total solids content (w / w %) of the concentrated fraction may be at most 2%, at most 3%, at most 4%, at most 5%, at most 5.5%, at most 6%, at most 6.5%, at most 7%, at most 7.5%, at most 8%, at most 8.5%, at most 9%, at most 9.5%, at most 10%, at most 10.5%, at most 11%, at most 11 .5%, at most 12%, at most 12.5%, at most 13%, at most 13.5%, at most 14%, at most 14.5%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%. In certain embodiments, the concentration step may further comprise adjusting the pH of the fraction to at least 1 , at least 2, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 11 , at least 12, at least 13. In certain embodiments, the concentration step may further comprise adjusting the pH of the fraction to at most 3, at most 4, at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 11 , at most 12, at most 13, at most 14. In certain embodiments, the concentration step may be performed at a temperature of at least 0 °C, at least 5 °C, at least 10 °C, at least 15 °C, at least 20 °C, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, at least 45 °C, at least 50 °C, at least 60 °C, at least 80 °C, at least 100 °C, at least 120 °C, at least 140 °C, at least 160 °C, at least 180 °C. In certain embodiments, the concentration step may be performed at a temperature of at most 5 °C, at most 10 °C, at most 15 °C, at most 20 °C, at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, at most 50 °C, at most 60 °C, at most 80 °C, at most 100 °C, at most 120 °C, at most 140 °C, at most 160 °C, at most 180 °C, at most 200 °C. In some embodiments, the concentration step may comprise the use of membrane filtration with a pore size of at least 1 Da and at most 20 pm, with the fraction at a temperature of at least 0 °C and at most 100 °C, to reach a total solids content of at least 0.1% and at most 50%. In some embodiments, the concentration step may comprise the use of membrane filtration with a pore size of at least 1 kDa and at most 0.2 pm, with the fraction at a temperature of at least 4 °C and at most 60 °C, to reach a total solids content of at least 1 % and at most 40%. In some embodiments, the concentration step may comprise the use of membrane filtration with a pore size of at least 1 kDa and at most 5000 kDa, with the fraction at a temperature of at least 4 °C and at most 40 °C, to reach a total solids content of at least 3% and at most 20%. In some embodiments, the concentration step may comprise precipitation, at a temperature of at least 0 °C and at most 200 °C, at a pH of at least 1 and at most 14, for a period of at least 1 minute and at most 48 hours, to reach a total solids content of at least 0.1 % and at most 50%, followed by a separation step. In some embodiments, the concentration step may comprise precipitation, at a temperature of at least 4 °C and at most 100 °C, at a pH of at least 2 and at most 13, for a period of at least 1 minute and at most 24 hours, to reach a total solids content of at least 1 % and at most 40%, followed by a separation step. In some embodiments, the concentration step may comprise precipitation, at a temperature of at least 4 °C and at most 70 °C, at a pH of at least 3 and at most 12, fora period of at least 5 minutes and at most 12 hours, to reach a total solids content of at least 3% and at most 20%, followed by a separation step.

[0224] The method may comprise a dilution step which may be used to reduce the total solids content of a fraction, adjust the concentration of a fraction in preparation for another step (e.g. extraction). The dilution step may comprise any suitable method know in the art such as, but not limited to liquid-liquid mixing, stirring, agitation, inline mixers, static mixers, high-shear mixers, jet mixers, ultrasonic mixing, magnetic stirring, propeller mixers, and / or turbine mixers. In certain embodiments, the total solids content (w / w %) of the diluted fraction may be at least 0.001 %, at least 0.01 %, at least 0.1 %, at least 0.5%, at least 1 %, at least 1 .5%, at least 2%, at least 2.5%, at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%, at least 5.5%, at least 6%, at least 6.5%, at least 7%, at least 7.5%, at least 8%, at least 8.5%, at least 9%, at least 9.5%, at least 10%, at least 10.5%, at least 11%, at least 11.5%, at least 12%, at least 12.5%, at least 13%, at least 13.5%, at least 14%, at least 14.5%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%. In certain embodiments, the total solids content (w / w %) of the diluted fraction may be at most 0.01 %, at most 0.1%, at most 0.5%, at most 1%, at most 1 .5%, at most 2%, at most 2.5%, at most 3%, at most 3.5%, at most 4%, at most 4.5%, at most 5%, at most 5.5%, at most 6%, at most 6.5%, at most 7%, at most 7.5%, at most 8%, at most 8.5%, at most 9%, at most 9.5%, at most 10%, at most 10.5%, at most 11 %, at most 11.5%, at most 12%, at most 12.5%, at most 13%, at most 13.5%, at most 14%, at most 14.5%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%. In certain embodiments, the dilution step may comprise the combination of the fraction with one or more components selected from the group consisting of water, sterile water, filtered water, treated water, distilled water, buffer, phosphate buffer, citrate buffer, acetate buffer, tris buffer, glycine buffer, histidine buffer, bicarbonate buffer, morpholinepropanesulfonic acid buffer, 4-(2-hydroxyethyl)-1 -piperazineethanesulfonic acid buffer, lactate buffer, tartaric acid buffer, malic acid buffer, succinic acid buffer, formic acid buffer, carbonate buffer, sodium citrate buffer, organic solvents, ethanol, methanol, acetone, isopropanol. In some embodiments, the dilution step may comprise liquid-liquid mixing using agitation, to combine the fraction with water, to reach a total solids content of at least 0.01% and at most 30%. In some embodiments, the dilution step may comprise liquid-liquid mixing using agitation, to combine the fraction with water, to reach a total solids content of at least 0.1% and at most 20%. In some embodiments, the dilution step may comprise liquidliquid mixing using agitation, to combine the fraction with water, to reach a total solids content of at least 0.5% and at most 10%.

[0266]

[0225] The method may comprise a separation step in order to separate any fraction into two or more sub-fractions. In certain embodiments, the separation step may be used to separate solid components of a mixture, cells, cell debris, neutralised bleaching agents, precipitate, and / or other insoluble components from one another and / or from a fraction, liquid, mixture and / or suspension. In certain embodiments, the separation step may be used to remove a precipitate produced from any other step. In certain embodiments, the separation step may be used subsequent to a chemical bleaching step to separate the one or more bleaching agents and / or any complexes, agglomerates, floccules, and / or other structures the one or more bleaching agents may have formed. In certain embodiments, the separation step may be used subsequent to a neutralisation step to separate the one or more inactive bleaching agents and / or the one or more neutralising agents. In certain embodiments, the separation step may be used subsequent to a neutralisation step to separate any complexes, agglomerates, floccules, or other structures the one or more inactive bleaching agents and / or the one or more neutralising agents may have formed. In certain embodiments, the separation step may be used subsequent to a solvent extraction step to separate the solvent-soluble extract and the solvent-insoluble residue. In certain embodiments, the separation step may be used to separate oils, lipids and fats from a fraction. The separation step may be performed on any fraction at any step of the process and may employ any suitable method known in the art. In certain embodiments, the separation step may employ, membrane filtration, nano-filtration, decanting, centrifugation, chromatographic methods, coagulation, dialysis, filtration, flocculation, adsorption or ionic strength with resins, dry separation, magnetic separation, phase separation, isoelectric point, isoelectric point precipitation, and / or precipitation. In certain embodiments, if the separation step comprises the use of a centrifuge, the centrifugal force may be at least 500, at least 1000, at least 1500, at least 2000, at least 2500, at least 3000, at least 3500, at least 4000, at least 4500, at least 5000, at least 5500, at least 6000, at least 6500, at least 7000, at least 7500, at least 8000, at least 8500, at least 9000, at least 9500, at least 10000, at least 12000, at least 14000, at least 16000, at least 18000, at least 20000, at least 22000, at least 24000, at least 26000, at least 28000, or at least 30000 g. In certain embodiments, if the separation step comprises the use of a centrifuge, the centrifugal force may be at most 1000, at most 1500, at most 2000, at most 2500, at most 3000, at most 3500, at most 4000, at most 4500, at most 5000, at most 5500, at most 6000, at most 6500, at most 7000, at most 7500, at most 8000, at most 8500, at most 9000, at most 9500, at most 10000, at most 12000, at most 14000, at most 16000, at most 18000, at most 20000, at most 22000, at most 24000, at most 26000, at most 28000, at most 30000 or at most 35000 g. In certain embodiments, the separation step may be performed at a temperature of at least 0 °C, at least 4 °C, at least 5 °C, at least 10 °C, at least 15 °C, at least 20 °C, at least 25 °C, at least 30 °C, at least 35 °C, at least 40 °C, at least 45 °C. In certain embodiments, the separation step may be performed at a temperature of at most 4 °C, most 5 °C, at most 10 °C, at most 15 °C, at most 20 °C, at most 25 °C, at most 30 °C, at most 35 °C, at most 40 °C, at most 45 °C, at most 50 °C. In some embodiments, the separation step may comprise the use of centrifugation, with a centrifugal force of at least 500 g and at most 350000 g, for a period of at least 1 second and at most 48 hours, at a temperature of at least 0 °C and at most 50 °C. In some embodiments, the separation step may comprise the use of centrifugation, with a centrifugal force of at least 1000 g and at most 100000 g, for a period of at least 1 minute and at most 12 hours, at a temperature of at least 4 °C and at most 45 °C. In some embodiments, the separation step may comprise the use of centrifugation, with a centrifugal force of at least 2000 g and at most 10000 g, for a period of at least 10 minutes and at most 1 hour, at a temperature of at least 4 °C and at most 40 °C.

[0267]

[0226] The method may comprise a filtration step. In certain embodiments, the filtration step may be used to separate oils, lipids and fats from a fraction. In certain embodiments, the filtration step may employ any method know in the art such as, but limited to, membrane filtration, pressure leaf filtration, press filtration, bag filtration, cartridge filtration, vacuum filtration, gravity filtration, centrifugal filtration, rotary drum filtration, plate and frame filtration, depth filtration, activated carbon filtration, electrostatic filtration, ultrasonic filtration, ultra-filtration, nano-filtration, magnetic filtration, cyclone filtration, screen filtration, disc filtration and / or a vibrating sieve. The filtration step may be carried out on any fraction at any step of the process and employ any suitable method. The filtration step may be combined with any other step described herein such that filtration (e.g. membrane filtration) occurs as part of that step (e.g. as part of the extraction, fractionation, removal, concentration, and / or separation steps). In some embodiments, the filtration step may comprise membrane filtration, with a pore size of at least 1 Da and at most 20 pm, with an one or more adjuvants added at a respective concentration of at least 0.001 % and at most 50%, and a transmembrane pressure of at least 0.1 bar and at most 80 bar. In some embodiments, the filtration step may comprise membrane filtration, with a pore size of at least 1 kDa and at most 0.2 pm, with one or more adjuvants added at a respective concentration of at least 0.01% and at most 10%, and a transmembrane pressure of at least 1 bar and at most 50 bar. In some embodiments, the filtration step may comprise membrane filtration, with a pore size of at least 100 kDa and at most 5000 kDa, with one or more adjuvants added at a respective concentration of at least 0.1 % and at most 1 %, and a transmembrane pressure of at least 2 bar and at most 20 bar.

[0268]

[0227] The method may comprise a diafiltration step using membrane filtration. The diafiltration step may be carried out on any fraction at any step of the process and employ any suitable method. The diafiltration step may be used to remove salt from a fraction, increase the yield of a step and / or the overall process, exchange the buffer of the fraction, adjust the concentration of the fraction, and / or increase the purity of any fraction. A diavolume is the total buffer volume introduced to the step during diafiltration divided by the initial retentate volume. In certain embodiments, the diafiltration step may use diavolumes of at least 0.25, at least 0.5, at least 0.75, at least 1 , at least 1 .25, at least 1 .5, at least 1 .75, at least 2, at least 2.25, at least 2.5, at least 2.75, at least 3, at least 3.5, at least 4, at least 4.5, at least 5, at least 5.5, at least 6, at least 6.5. In certain embodiments, the diafiltration step may use diavolumes at most 0.5, at most 0.75, at most 1 , at most 1 .25, at most 1 .5, at most 1 .75, at most 2, at most 2.25, at most 2.5, at most 2.75, at most 3, at most 3.5, at most 4, at most 4.5, at most 5, at most 5.5, at most 6, at most 6.5, at most 7. In some embodiments, the diafiltration step may use at least 0.25 diavolumes and at most 7 diavolumes, using a membrane filtration system with a pore size of at least with a pore size of at least 1 Da and at most 20 pm. In some embodiments, the diafiltration step may use at least 1 diavolume and at most 5 diavolumes, using a membrane filtration system with a pore size of at least with a pore size of at least 1 kDa and at most 0.2 pm. In some embodiments, the diafiltration step may use at least 1 diavolumes and at most 4 diavolumes, using a membrane filtration system with a pore size of at least with a pore size of at least 1 kDa and at most 5000 kDa.

[0269]

[0228] Membrane filtration describes any process that involves separation using a semi-permeable membrane which may be porous or non-porous. Membrane filtration may be used in a protein separation step, fractionation step, removal step, concentration step, separation step, filtration step, and / or diafiltration step. In some embodiments, any step herein that comprises membrane filtration may use microfiltration, with a pore size of at least 0.01 , at least 0.05, at least 0.1 , at least 0.2, at least 0.3, at least 0.4, at least 0.5, at least 0.6, at least 0.7, at least 0.8, at least 0.9, at least 1 .0, at least 1.1 , at least 1 .2, at least 1 .3, at least 1 .5, at least 1 .5, at least 2.0, at least 3, at least 4, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, or at least 15 pm. In some embodiments, any step herein that comprises membrane filtration may use microfiltration, with a pore size of at most 0.05, at most 0.1 , at most 0.2, at most 0.3, at most 0.4, at most 0.5, at most 0.6, at most 0.7, at most 0.8, at most 0.9, at most 1 .0, at most 1.1 , at most 1 .2, at most 1 .3, at most 1 .5, at most 1 .5, at most 2.0, at most 3, at most 4, at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 15, or at most 20 pm. In some embodiments, any step herein that comprises membrane filtration may use ultrafiltration with a pore size of at least 0.5, at least 1 , at least 1 .5, at least 2, at least 2.5, at least 3, at least 3.5, at least 4, at least 4.5, at least 5, at least 6, at least 7, at least 8, at least 9, at least 10, at least 20, at least 30, at least 40, at least 50, at least 60, at least 70, at least 80, at least 90, at least 100, at least 110, at least 120, at least 130, at least 140, at least 150, at least 200, at least 250, at least 300, at least 350, at least 400, at least 450, at least 500, at least 550, at least 600, at least 650, at least 700, at least 800, at least 900, at least 1000, at least 1500, at least 2000, at least 2500, at least 3000, at least 3500, or at least 4000 kDa. In some embodiments, any step herein that comprises membrane filtration may use ultrafiltration with a pore size of at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 3.5, at most 4, at most 4.5, at most 5, at most 6, at most 7, at most 8, at most 9, at most 10, at most 20, at most 30, at most 40, at most 50, at most 60, at most 70, at most 80, at most 90, at most 100, at most 110, at most 120, at most 130, at most 140, at most 150, at most 200, at most 250, at most 300, at most 350, at most 400, at most 450, at most 500, at most 550, at most 600, at most 650, at most 700, at most 800, at most 900, at most 1000, at most 1500, at most 2000, at most 2500, at most 3000, at most 3500, at most 4000, or at most 5000 kDa. In some embodiments, any step herein that comprises membrane filtration may use nanofiltration with a pore size of at least 0.1 , at least 0.15, at least 0.2, at least 0.25, at least 0.3, at least 0.35, at least 0.4, at least 0.45, at least 0.5, at least 0.55, at least 0.6, at least 0.65, at least 0.7, at least 0.75, at least 0.8, at least 0.85, at least 0.9, or at least 0.95 kDa. In some embodiments, any step herein that comprises membrane filtration may use nanofiltration with a pore size of at most 0.15, at most 0.2, at most 0.25, at most 0.3, at most 0.35, at most 0.4, at most 0.45, at most 0.5, at most 0.55, at most 0.6, at most 0.65, at most 0.7, at most 0.75, at most 0.8, at most 0.85, at most 0.9, at most 0.95, or at most 1 kDa. In some embodiments, any step herein that comprises membrane filtration may use a reverse osmosis method with a pore size of at least 1 , at least 5, at least 10, at least 20, at least 30, at least 40, at least 50, at least 60, at least 70, at least 80, at least 90, at least 100, at least 110, at least 120, at least 130, at least 140, at least 150, at least 160, at least 170, at least 180, or at least 190 Da. In some embodiments, any step herein that comprises membrane filtration may use a reverse osmosis method with a pore size of at most 5, at most 10, at most 20, at most 30, at most 40, at most 50, at most 60, at most 70, at most 80, at most 90, at most 100, at most 110, at most 120, at most 130, at most 140, at most 150, at most 160, at most 170, at most 180, at most 190, or at most 200 Da. In some embodiments, the membrane filtration may use a feed pressure of at least 0.1 , at least 0.5, at least 1 , at least 1 .5, at least 2, at least 2.5, at least 3, at least 3.5, at least 4, at least 4.5, at least 5, at least 5.5, at least 6, at least 6.5, at least 7.5, at least 8, at least 8.5, at least 9, at least 9.5, at least 10, at least 11 , at least 12, at least 13, at least 14, at least 15, at least 16, at least 17, at least 18, at least 19, at least 20, at least 22, at least 24, at least 26, at least 28, at least 30, at least 32, at least 34, at least 36, at least 38, at least 40, at least 50, at least 60, or at least 70 bar. In some embodiments, the membrane filtration may use a feed pressure of at most 0.5, at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 3.5, at most 4, at most 4.5, at most 5, at most 5.5, at most 6, at most 6.5, at most 7.5, at most 8, at most 8.5, at most 9, at most 9.5, at most 10, at most 11 , at most 12, at most 13, at most 14, at most 15, at most 16, at most 17, at most 18, at most 19, at most 20, at most 22, at most 24, at most 26, at most 28, at most 30, at most 32, at most 34, at most 36, at most 38, at most 40, at most 50, at most 60, at most 70, or at most 80 bar. In some embodiments, the membrane filtration may use a permeate pressure of at least 0, at least 0.1 , at least 0.5, at least 1 , at least 1.5, at least 2, at least 2.5, at least 3, at least 3.5, at least 4, or at least 4.5 bar. In some embodiments, the membrane filtration may use a permeate pressure of at most 0.5, at most 1 , at most 1 .5, at most 2, at most 2.5, at most 3, at most 3.5, at most 4, at most 4.5, or at most 5 bar. In some embodiments, the membrane filtration may use a transmembrane pressure of at least 0, at least 0.01 , at least 0.1 , at least 0.5, at least 1 , at least 1 .5, at least 2, at least 2.5, at least 3, at least 3.5, at least 4, at least 4.5, at least 5, at least 5.5, at least 6, at least 6.5, at least 7.5, at least 8, at least 8.5, at least 9, at least 9.5, at least 10, at least 11 , at least 12, at least 13, at least 14, at least 15, at least 16, at least 17, at least 18, at least 19, at least 20, at least 22, at least 24, at least 26, at least 28, at least 30, at least 32, at least 34, at least 36, at least 38, at least 40, at least 50, at least 60, or at least 70 bar. In some embodiments, the membrane filtration may use a transmembrane pressure of at most 0.5, at most 1 , at most 1 .5, at most 2, at most

[0270] 2.5, at most 3, at most 3.5, at most 4, at most 4.5, at most 5, at most 5.5, at most 6, at most 6.5, at most

[0271] 7.5, at most 8, at most 8.5, at most 9, at most 9.5, at most 10, at most 11 , at most 12, at most 13, at most 14, at most 15, at most 16, at most 17, at most 18, at most 19, at most 20, at most 22, at most 24, at most 26, at most 28, at most 30, at most 32, at most 34, at most 36, at most 38, at most 40, at most 50, at most 60, at most 70, or at most 80 bar. The membrane filtration may employ any suitable system known in the art for membrane filtration, including but not limited to: membrane filtration systems, crossflow membrane filtration systems, tangential flow membrane filtration systems, dead-end membrane filtration systems, spiral-wound membrane modules, vibrating membrane systems, vibro-filtration systems, hollow fibre membrane module, tubular membrane systems, and / or plate and frame membrane systems. The membrane filtration may employ a membrane comprising any suitable material known in the art, including but not limited to: PES, RC (regenerated cellulose acetate), Polyolefin, PE, PP, PS, PA, PVDF, PSU and / or blends of all of the above. The membrane material may further be subject to hydrophilic or hydrophobic treatments, and / or comprise ceramic, glass, titanium, stainless steel, and / or nickel. In certain embodiments, the membrane material used in the membrane filtration system may be hydrophobic or hydrophilic. In certain embodiments, the membrane filtration step may comprise the addition of one or more adjuvants. The one or more adjuvants may be selected from the group consisting of pH modifiers / buffers, citric acid, sodium hydroxide, hydrochloric acid, acetic acid, phosphoric acid, sodium chloride, sodium carbonate, sodium bicarbonate, potassium hydroxide, lactic acid, flocculants & coagulants, chitosan, aluminium sulphate, polyacrylamides, calcium salts (e.g. calcium chloride), ferric chloride, tannins, chelating agents, EDTA (ethylenediaminetetraacetic acid), citric acid, phosphates (e.g. sodium tripolyphosphate), tartaric acid, ascorbic acid, surfactants / emulsifiers, lecithin, polysorbates (Tween 20, Tween 80), sorbitan esters (Span 60, Span 80), saponins, sodium lauryl sulphate, monoglycerides, diglycerides, glycerol monostearate, antioxidants I reducing agents, ascorbic acid, sodium metabisulfite, citric acid, tocopherols (vitamin e), butylated hydroxyanisole, butylated hydroxytoluene, enzymes, proteases (e.g., papain, bromelain, subtilisin), cellulases, amylases, lipases, glucanases, pectinases, transglutaminase, osmotic & stabilizing agents, glycerol, sorbitol, mannitol, sucrose, glucose, polyethylene glycol, clarifying I fining agents, bentonite clay, gelatin, isinglass, silica gel, activated carbon, casein, PVPP (polyvinylpolypyrrolidone), preservatives, sodium benzoate, potassium sorbate, sorbic acid, sulphur dioxide (SO2), metabisulfites, natamycin, nisin, filtration enhancers, diatomaceous earth, perlite, activated carbon, enzymes. In certain embodiments, the one or more adjuvants may be added at any suitable concentration. In certain embodiments, the one or more adjuvants may be added at a concentration of at least 0.001%, at least 0.01%, at least 0.02%, at least 0.04%, at least 0.06%, at least 0.08%, at least 0.1 %, at least 0.2%, at least 0.4%, at least 0.6%, at least 0.8%, at least 1 %, at least 1.2%, at least 1.4%, at least 1 .5%, at least 1 .6%, at least 1.8%, at least 2%, at least 3%, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, or at least 45% (w / w). In certain embodiments, the one or more clarifying agents may be added at a concentration of at most 0.01%, at most 0.02%, at most 0.04%, at most 0.06%, at most 0.08%, at most 0.1%, at most 0.2%, at most 0.4%, at most 0.6%, at most 0.8%, at most 1 %, at most 1 .2%, at most 1 .4%, at most 1 .5%, at most 1 .6%, at most 1 .8%, at most 2%, at most 3%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, orat most 50% (w / w). In some embodiments, any step that uses membrane filtration, may be carried out with a pore size of at least 1 Da and at most 20 pm, a feed pressure of at least 0.1 bar and at most 80 bar, a permeate pressure of at least 0 bar and at most 5 bar, a transmembrane pressure of at least 0 bar and at most 80 bar, and, optionally, if one or more adjuvants are added, a respective adjuvant concentration of at least 0.001% and at most 50%. In some embodiments, any step that uses membrane filtration, may be carried out with a pore size of at least 1 kDa and at most 0.2 pm, a feed pressure of at least 0.5 bar and at most 50 bar, a permeate pressure of at least 0 bar and at most 3 bar, a transmembrane pressure of at least 0.01 bar and at most 50 bar, and, optionally, if one or more adjuvants are added, a respective adjuvant concentration of at least 0.01 % and at most 20%. In some embodiments, any step that uses membrane filtration, may be carried out with a pore size of at least 1 kDa and at most 5000 kDa, a feed pressure of at least 1 bar and at most 20 bar, a permeate pressure of at least 0 bar and at most 2 bar, a transmembrane pressure of at least 1 bar and at most 20 bar, and, optionally, if one or more adjuvants are added, a respective adjuvant concentration of at least 0.1% and at most 10%.

[0272]

[0229] The method may comprise a resin step. The resin step may comprise one or more sub-steps selected from: (a) contacting the fraction with the one or more resins such that they bind with the one or more target compounds in the fraction forming a bound fraction, or “adsorbate” (load step), (b) removing the unbound or weakly bound portion of the fraction (wash step), (c) changing the conditions of the resin and bound fraction such that the bound fraction, or a portion of the bound fraction, is released and collected as eluate (elution step), (d) removing any remaining bound co-extracted impurities from the one or more resins and restoring the original binding capacity of the one or more resins (regeneration step). The resin step may comprise any sub-step in any order any number of times. In certain embodiments, the resin step may be used to reduce the concentration of flavour-active compounds, reduce the concentration of flavonoids, reduce the concentration of chromophores, alterthe colour of chromophores, decolour protein rich fractions, adjust the colour of protein rich fractions, concentrate protein, separate protein from other components of the fraction, purify protein, fractionate different classes of proteins, polish protein rich fractions, reduce the salt content of a fraction, reduce the salinity of a fraction, remove apolar compounds, recover phenolic compounds, recover antioxidants, reduce heavy metal ions. In certain embodiments, the chromophores reduced in concentration by the resin step may include phycocyanin, carotenoids and chlorophyll. In certain embodiments, the desired fraction may be one or more of the following: the one or more target compounds bound to the resin in a load step, the unbound fraction from a load step, the unbound fraction from a wash step, a proportion of the bound fraction from a load step released in a particular wash step, a proportion of the bound fraction from a load step released in a particular elution step, the entire bound fraction from a load step released in an elution step, any compounds released in a regeneration step. In certain embodiments, the one or more target compounds may be selected from the group comprising, but not limited to, proteins, peptides, amino acids, pigments, lipids, fatty acids, carbohydrates, polysaccharides, nucleic acids, minerals, inorganics, metabolites, cofactors, buffers, surfactants, acids, bases, flocculants, enzymes. In certain embodiments, proteins may be selected from the group comprising, but not limited to, phycobiliproteins (c-phycocyanin (c-pc), allophycocyanin (ape), phycoerythrin (pe)), other soluble proteins (rubisco, dehydrogenases, chaperonins), membrane or structural proteins (integral membrane proteins, porins, peripheral membrane proteins). In certain embodiments, peptides may be selected from the group comprising, but not limited to, bioactive oligopeptides, antioxidant peptides, antihypertensive peptides. In certain embodiments, amino acids may be selected from the group comprising, but not limited to, alanine, arginine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, valine. In certain embodiments, pigments may be selected from the group comprising, but not limited to, chlorophylls (chlorophyll a, porphyrin chromophore), carotenoids (P-carotene, zeaxanthin, lutein), phycobilins (phycocyanobilin, phycoerythrobilin). In certain embodiments, lipids may be selected from the group comprising, but not limited to, neutral lipids (triacylglycerols (tag), stearyl or wax esters), polar lipids (phospholipids — phosphatidylglycerol; glycolipids — mgdg, dgdg). In certain embodiments, fatty acids may be selected from the group comprising, but not limited to, free fatty acids (y-linolenic acid (gla), linoleic, oleic, palmitic). In certain embodiments, carbohydrates may be selected from the group comprising, but not limited to, soluble sugars and oligosaccharides (glucose, galactose, small oligosaccharides). In certain embodiments, polysaccharides may be selected from the group comprising, but not limited to, sulphated or acidic polysaccharides (calcium spirulan, sulphated heteropolysaccharides), storage carbohydrates (glycogen), cell-wall or extracellular polysaccharides (eps, sheath polysaccharides). In certain embodiments, nucleic acids may be selected from the group comprising, but not limited to, dna (genomic dna fragments), rna (rrna, trna, mrna). In certain embodiments, minerals may be selected from the group comprising, but not limited to, metals (iron, magnesium, calcium, zinc, selenium). In certain embodiments, inorganics may be selected from the group comprising, but not limited to, cations (potassium, sodium, calcium, magnesium), anions (phosphate, sulphate, carbonate, chloride). In certain embodiments, metabolites may be selected from the group comprising, but not limited to, organic acids (citric, malic, lactic, succinic), trehalose, glucosylglycerol, sucrose, mannose, maltose, fructose, maltitol, myo-inositol, y-aminobutyric acid (gaba), shinorine, porphyra-334, ferulic acid, chlorogenic acid, pyrogallol, catechin, gallic acid, vanillic acid, syringic acid. In certain embodiments, cofactors may be selected from the group comprising, but not limited to, nucleotides and cofactors (amp, adp, atp, nad+or nadp+, fad, fmn), polyamines and vitamins (putrescine, spermidine, tocopherols, b-vitamin analogues). In certain embodiments, buffers may be selected from the group comprising, but not limited to, phosphate, tris, sodium chloride, potassium chloride, ammonium sulphate. In certain embodiments, surfactants may be selected from the group comprising, but not limited to, tween 20, triton x-100, ethanol, isopropanol. In certain embodiments, acids may be selected from the group comprising, but not limited to, hydrochloric acid (hcl), phosphoric acid, sulfuric acid, acetic acid, citric acid, formic acid, lactic acid, malic acid, succinic acid, tartaric acid. In certain embodiments, bases may be selected from the group comprising, but not limited to, sodium hydroxide (naoh), potassium hydroxide (koh), ammonium hydroxide, triethanolamine, diethanolamine, ethanolamine, tris(hydroxymethyl)aminomethane (tris). In certain embodiments, flocculants may be selected from the group comprising, but not limited to, chitosan, polyacrylamide, cationic polymers, PEG, ammonium sulphate, ethanol. In certain embodiments, enzymes may be selected from the group comprising, but not limited to, proteases, carbohydrases. In certain embodiments, the resin step may comprise the use of one or more resin functionalisations which may be selected from the group comprising, but not limited to, adsorbent resins, ion exchange resins, chelating resins, affinity resins. In certain embodiments, adsorbent resins may be selected from the group comprising, but not limited to, apolar resins, polar resins, aromatic resins (e.g., styrenic resins, phenyl-functionalised resins), activated carbon beads. In certain embodiments, polar resins may comprise functional groups capable of hydrogen bonding, such as hydroxyl, carbonyl, amide, or amine moieties, enabling selective interactions with polar or amphiphilic target compounds. In certain embodiments, ion exchange resins may be selected from the group comprising, but not limited to strong cation exchange resins, weak cation exchange resins, strong anion exchange resins, weak anion exchange resins. In certain embodiments, ion exchange resins include those bearing ionic functional groups (acidic or basic moieties) for electrostatic interactions. In certain embodiments, chelating resins may be selected from the group comprising IDE-functionalised resins, aminophosponic resins, thiol-based resins. In certain embodiments, affinity resins may be selected from the group comprising, but not limited to, bio-affinity resins, dye-ligand resins, metal affinity resins. In certain embodiments, the resin step may comprise the use of one or more specialty functional resins such as, but not limited to, molecularly imprinted polymers, hydrophobic interaction resins, immobilisation carriers. In certain embodiments, the resin step may comprise the use of multiple different kinds of resin functionalisations from the same group or different groups, this may be referred to as “mixed mode” resins. In certain embodiments, a mixed mode resin may comprise at least 2, at least 3, at least 4, at least 5, at least 6 resin functionalities. In certain embodiments, a blended mixed mode resin may comprise at most 2, at most 3, at most 4, at most 5, at most 6 resin functionalities. For example, in certain embodiments, a mixed mode resin may comprise ionic groups, aromatic groups and / or hydrogen bonding sites. In certain embodiments, adsorbent resins may comprise polystyrene-divinylbenzene copolymers, polyacrylic esters, polymethacrylic esters, polystyrene cross-linked with ethylene glycol dimethacrylate, polypropylene beads, polyethylene beads, silicone networks, siloxane polymers, polyacrylamide, poly(N- vinylpyrrolidone), hydroxyethyl methacrylate copolymers, polyvinyl alcohol beads, polyethylene glycol- grafted methacrylates, cellulose matrices, dextran matrices, agarose, silica, controlled-pore glass, phenyl-functionalised polystyrene-divinylbenzene, styrene-vinylbenzyl chloride copolymers, naphthyl- functionalised polymers, activated carbon, graphite beads. In certain embodiments ion exchange resins may comprise, sulfonated polystyrene-divinylbenzene, carboxylic acid-functional polyacrylic resin, carboxylic acid-functional polymethacrylic resin, phosphonic acid resins, quaternary ammonium resins, tertiary amine resins, secondary amine resins, imidazolium-functionalised resins, pyridinium- functionalised resins, dual acid-base resins, zwitterionic ion-exchange matrices, amphoteric polymer resins. In certain embodiments, chelating resins may comprise polyacrylic or styrenic backbones with phosphonic or phosphonate groups, iminodiacetic acid (ida) resins, nitrilotriacetic acid (nta) resins, mercapto-functionalised silica, mercapto-functionalised polystyrene, thiourea resins, dithiocarbamate resins, hydroxamic acid-functional resins, catechol-functional resins, polyethyleneimine matrices, chitosan chelating resins. In certain embodiments, affinity resins may comprise agarose coupled to protein ligands, cellulose coupled to protein ligands, dextran coupled to protein ligands, biotin- functionalised polymer supports, streptavidin-functionalised supports, peptide-ligand polymers, cibacron blue agarose, reactive green agarose, anthraquinone dye supports, azo dye analogues, ida- or nta- functionalised supports charged with Ni2+, Co2+, Cu2+, or Zn2+, immobilised metal chelate agarose, immobilised metal chelate silica. In certain embodiments, specialty functional resins may comprise methacrylate-based molecularly imprinted polymers, styrene-divinylbenzene molecularly imprinted polymers, butyl hydrophobic interaction resins, octyl hydrophobic interaction resins, phenyl hydrophobic interaction resins, epoxy-activated agarose carriers, epoxy-activated methacrylate carriers, aldehyde- activated supports, carboxyl-activated supports, vinyl-activated supports, magnetic polymer composites. In certain embodiments, mixed-mode resins may comprise hydrophobic-ionic mixed-mode resins, aromatic-hydrogen-bonding resins, chelating-ion-exchange resins, hydrophobic-affinity liganddecorated resins.

[0273]

[0230] In certain embodiments, the one or more resins may each have a total pore volume of at least 0.001 , at least 0.01 , at least 0.1 , at least 0.15, at least 0.2, at least 0.25, at least 0.3, at least 0.35, at least 0.4, at least 0.45, at least 0.5, at least 0.55, at least 0.6, at least 0.65, at least 0.7, at least 0.75, at least

[0274] 0.8, at least 0.85, at least 0.9, at least 0.95, at least 1.0, at least 1.05, at least 1.1 , at least 1.15, at least

[0275] 1 .2, at least 1 .25, at least 1 .3, at least 1 .35, at least 1 .4, at least 1 .45, at least 1 .5, at least 2, at least 2.5, at least 3, at least 4, at least 5 cm3 / g (dry). In certain embodiments, the one or more resins may each have a total pore volume of at most 0.001 , at most 0.01 , at most 0.1 , at most 0.15, at most 0.2, at most

[0276] 0.25, at most 0.3, at most 0.35, at most 0.4, at most 0.45, at most 0.5, at most 0.55, at most 0.6, at most

[0277] 0.65, at most 0.7, at most 0.75, at most 0.8, at most 0.85, at most 0.9, at most 0.95, at most 1 .0, at most

[0278] 1.05, at most 1.1 , at most 1.15, at most 1.2, at most 1.25, at most 1.3, at most 1.35, at most 1.4, at most

[0279] 1 .45, at most 1 .5, at most 2, at most 2.5, at most 3, at most 4, at most 5 cm3 / g (dry).

[0280]

[0231] In certain embodiments, the one or more resins may have a BET surface area of at least, 5, at least 10, at least 20, at least 40, at least 60, at least 80, at least 100, at least 120, at least 140, at least

[0281] 160, at least 180, at least 200, at least 250, at least 300, at least 350, at least 400, at least 450, at least

[0282] 500, at least 550, at least 600, at least 650, at least 700, at least 750, at least 800, at least 820, at least

[0283] 840, at least 860, at least 880, at least 900, at least 920, at least 940, at least 960, at least 980, at least

[0284] 1000, at least 1020, at least 1040, at least 1060, at least 1080, at least 1100, at least 1120, at least 1140, at least 1160, at least 1180, at least 1200, at least 1300, at least 1400, at least 1500, at least 1600, at least 1800, or at least 2000 m2 / g. In certain embodiments, the one or more resins may have a BET surface area of at most 5, at most 10, at most 20, at most 40, at most 60, at most 80, at most 100, at most 120, at most 140, at most 160, at most 180, at most 200, at most 250, at most 300, at most 350, at most 400, at most 450, at most 500, at most 550, at most 600, at most 650, at most 700, at most 750, at most 800, at most 820, at most 840, at most 860, at most 880, at most 900, at most 920, at most 940, at most 960, at most 980, at most 1000, at most 1020, at most 1040, at most 1060, at most 1080, at most 1100, at most 1120, at most 1140, at most 1160, at most 1180, at most 1200, at most 1300, at most 1400, at most 1500, at most 1600, at most 1800, or at most 2000 m2 / g.

[0285]

[0232] In certain embodiments, each of the one or more resins may have a porosity selected from the group comprising, but not limited to, mesoporous, macroporous, microporous, or a combination thereof.

[0286]

[0233] In certain embodiments, each of the one or more resins may have a pore size of at least 0.01 , at least 0.05, at least 0.1 , at least 0.5, at least 1 , at least 2, at least 4, at least 6, at least 8, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 70, at least 80, at least 90, at least 100, at least 120, at least 140, at least 160, at least 180, at least 200, at least 220, at least 240, at least 260, at least 280, at least 300, at least 320, at least 340, at least 360, at least 380, at least 400, at least 450, at least 500, at least 600, at least 800, at least 1000, at least 2000 nm. In certain embodiments, each of the one or more resins may have a pore size of at most 0.01 , at most 0.05, at most 0.1 , at most 0.5, at most 1 , at most 2, at most 4, at most 6, at most 8, at most 10, at most 15, at most 20, at most 25, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 70, at most 80, at most 90, at most 100, at most 120, at most 140, at most 160, at most 180, at most 200, at most 220, at most 240, at most 260, at most 280, at most 300, at most 320, at most 340, at most 360, at most 380, at most 400, at most 450, or at most 500, at most 600, at most 800, at most 1000, at most 2000 nm.

[0287]

[0234] In certain embodiments, each of the one or more resins may have a pore size distribution characterized by a fraction of total pore volume within defined pore size ranges. In certain embodiments, at least 1 %, at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95% of the total pore volume of each of the one or more resins is in pores having a pore size of at least 0.01 , at least 0.05, at least 0.1 , at least 0.5, at least 1 , at least 2, at least 4, at least 6, at least 8, at least 10, at least 15, at least 20, at least 25, at least 30, at least 35, at least 40, at least 45, at least 50, at least 55, at least 60, at least 70, at least 80, at least 90, at least 100, at least 120, at least 140, at least 160, at least 180, at least 200, at least 220, at least 240, at least 260, at least 280, at least 300, at least 320, at least 340, at least 360, at least 380, at least 400, at least 450, at least 500, at least 600, at least 800, at least 1000, at least 2000 nm. In certain embodiments, at most 5%, at most 10%, at most 20%, at most 30%, at most 40%, at most 50%, at most 60%, at most 70%, at most 80%, at most 90%, at most 95%, at most 99% of the total pore volume of each of the one or more resins is in pores having a pore size of at most 0.01 , at most 0.05, at most 0.1 , at most 0.5, at most 1 , at most 2, at most 4, at most 6, at most 8, at most 10, at most 15, at most 20, at most 25, at most 30, at most 35, at most 40, at most 45, at most 50, at most 55, at most 60, at most 70, at most 80, at most 90, at most 100, at most 120, at most 140, at most 160, at most 180, at most 200, at most 220, at most 240, at most 260, at most 280, at most 300, at most 320, at most 340, at most 360, at most 380, at most 400, at most 450, or at most 500, at most 600, at most 800, at most 1000, at most 2000 nm.

[0288]

[0235] In certain embodiments, the fraction of the pore volume of each of the one or more resins that is microporous may be at least 1 %, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or at least 99%. In certain embodiments, the fraction of the pore volume of each of the one or more resins that is microporous may be at most 1%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%, at most 85%, at most 90%, at most 95%, or at most 99%.

[0289]

[0236] In certain embodiments, the fraction of the pore volume of each of the one or more resins that is mesoporous may be at least 1 %, at least 5%, at least 10%, at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least 45%, at least 50%, at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 95%, or at least 99%. In certain embodiments, the fraction of the pore volume of each of the one or more resins that is mesoporous may be at most 1%, at most 5%, at most 10%, at most 15%, at most 20%, at most 25%, at most 30%, at most 35%, at most 40%, at most 45%, at most 50%, at most 55%, at most 60%, at most 65%, at most 70%, at most 75%, at most 80%,...

Claims

1. CLAIMS1 . A photosynthetic microorganism-derived food ingredient composition, wherein the composition has a protein content of at least 40%, wherein the composition has a water solubility of at least 50%, further wherein the composition has a whiteness index of at least 50.

2. The composition of claim 1 , wherein the composition has a soluble protein content of at least 20%.

3. The composition of claims 1 or 2, wherein the composition has a protein solubility of at least 50%.

4. The composition of any one of claims 1 to 3, wherein the composition has a waterholding capacity of at least 0.1 and at most 15 g / g.

5. The composition of any one of claims 1 to 4, wherein the composition has an oilholding capacity of at least 0.1 and at most 15 g / g.

6. The composition of any one of claims 1 to 5, wherein the composition is substantially tasteless and / or substantially flavourless.

7. The composition of any one of claims 1 to 6, wherein the composition is substantially odourless.

8. The composition of any one of claims 1 to 7, wherein the composition has:(a) a foaming capacity of at least 10 and at most 400%;(b) a foaming stability 15 of at least 10 and at most 400%;(c) a foaming stability 60 of at least 10 and at most 400%;(d) an emulsifying capacity of at least 5 and at most 150%; and / or(e) an emulsifying stability of at least 5 and at most 150%;9. The composition of any one of claims 1 to 8, wherein the composition comprises a least gelation concentration of at least 1% and at most 30% (w / v) protein concentration.

10. The composition of any one of claims 1 to 9, wherein the composition can form a gel, wherein the gel has a protein content of at least 0.1% and at most 30% (w / v), and wherein the gel has:(a) a gel springiness of at least 0.1 and at most 0.999;(b) a gel cohesiveness of at least 0.1 and at most 1 .01 ;(c) a gel hardness of at least 0.001 and at most 500 N;(d) a normalised gel hardness of at least 0.005 and at most 1000 N / cm2;(e) a gel gumminess of at least 0.0001 and at most 10000 N; and / or(f) a gel chewiness of at least 0.00001 and at most 10000 N;11 . The composition of any one of claims 1 to 10, wherein the composition can form a gel, wherein the gel has a protein content of the composition’s least gelling concentration, and wherein the gel has:(a) a gel springiness of at least 0.1 and at most 0.999;(b) a gel cohesiveness of at least 0.1 and at most 1 .01 ;(c) a gel hardness of at least 0.001 and at most 500 N;(d) a normalised gel hardness of at least 0.005 and at most 1000 N / cm2;(e) a gel gumminess of at least 0.0001 and at most 10000 N; and / or(f) a gel chewiness of at least 0.00001 and at most 10000 N;12. The composition of any one of claims 1 to 11 , wherein the composition comprises at least 15% and at most 99.9% protein content by dry weight.

13. The composition of any one of claims 1 to 12, wherein the composition comprises a phycocyanin concentration of at most 50% (w / w).

14. The composition of any one of claims 1 to 13, wherein the composition comprises a chlorophyll concentration of at most 10% (w / w).

15. The composition of any one of claims 1 to 14, wherein the composition comprises a carotenoid concentration of at most 5% (w / w).

16. The composition of any one of claims 1 to 15, wherein the composition comprises a maltodextrin content of at least 0.5% and at most 70%.

17. The composition of any one of claims 1 to 16, wherein a sample of the composition with a protein concentration of at least 1% and at most 2% (w / v) has a viscosity of at least 1x10-5and at most 50 Pa.s.

18. The composition of any one of claims 1 to 17, wherein the composition has a saturation concentration of at least 0.01 g / L and at most 600 g / L.

19. The composition of any one of claims 1 to 18, wherein the composition has an absorbance of no more than 0.3 at any wavelength of at least 430 and at most 450 nm.

20. The composition of any one of claims 1 to 19, wherein the composition has an absorbance of no more than 0.3 at any wavelength of at least 610 and at most 620 nm.

21. The composition of any one of claims 1 to 20, wherein the photosynthetic microorganism is one or more selected from the group consisting of microalgae (such as green algae (Chlorophyta), golden algae (Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria)), bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, and protists.

22. The composition of any one of claims 1 to 21 , wherein the composition is in a form selected from the group consisting of a powder, a gel, a slurry, a paste, a tablet, a capsule, a granule, a liquid, a solution, a spray, and a suspension.

23. A food product comprising the composition of any one of claims 1 to 22.

24. A method of producing a colour-adjusted photosynthetic microorganism-derived composition, the method comprising:(a) an extraction step, extracting a protein-enriched fraction from the photosynthetic microorganism biomass, wherein the extraction step comprises a lysis sub-step;(b) at least one fractionation step;(c) a chemical bleaching step;(d) a neutralisation step; and(e) a drying step; thereby obtaining a colour-adjusted photosynthetic microorganism- derived powder.

25. A method of producing a colour-adjusted photosynthetic microorganism-derived composition, the method comprising:(a) an extraction step, extracting a protein-enriched fraction from the photosynthetic microorganism biomass, wherein the extraction step comprises a lysis sub-step;(b) at least one fractionation step; and(c) a drying step; thereby obtaining a colour-adjusted photosynthetic microorganism- derived powder.

26. A method of claim 24 or 25, wherein the method further comprises a pre-drying step (f) comprising adding one or more adjuvants with a concentration of at least 0.001% and at most 50%, wherein step (f) may happen at any point in the process.

27. A method of claim 24 or 25, wherein the method further comprises a mixing step (g) comprising adding one or more components with a concentration of at least 0.001 % and at most 50%, wherein step (g) may happen at any point in the process.

28. A composition comprising a blend of a proteinaceous photosynthetic microorganism-derived fraction and one or more proteinaceous fractions of dairy, egg, fungi, animal or plant origin.

29. The composition of claim 28, wherein the proteinaceous fraction of dairy origin comprises: whey, whey permeate, acid whey, and / or hydrolysed whey.

30. The composition of claim 28 or claim 29, wherein the proteinaceous fraction of egg origin comprises: egg white and / or egg yolk.31 . The composition of any one of claims 28 to 30, wherein the proteinaceous fraction of plant origin is derived from: legume, nut or grain.

32. The composition of any one of claims 28 to 31 , wherein the legume is selected from: pea or bean, optionally wherein the bean is soya bean.

33. The composition of any one of claims 28 to 32, wherein the nut is selected from: almond, peanut, pistachio, cashew, or walnut.

34. The composition of any one of claims 28 to 33, wherein the grain is selected from: wheat, rice, corn, barley, oat, or buckwheat.

35. The composition of any one of any one of claims 28 to 34, wherein the proteinaceous fraction of fungi origin is derived from: mycota, filamentous fungi, yeast, mushrooms, mycoprotein and / or fungal protein hydrolysate.

36. The composition of any one of claims 28 to 35, comprising a plurality of proteinaceous photosynthetic microorganism-derived fractions and one or more plant- based proteinaceous fractions.

37. A composition comprising one or more proteinaceous photosynthetic microorganism-derived fractions and one or more proteinaceous fractions derived from one or more of the sources listed in Tables 1 to 3 as provided herein.

38. A composition comprising one or more proteinaceous photosynthetic microorganism-derived fractions wherein the photosynthetic microorganism-derived fraction is derived from one or more photosynthetic microorganisms selected from the group consisting of: microalgae (such as green algae (Chlorophyta), golden algae(Chrysophyceae), red algae (Rhodophyceae), blue-green algae (Cyanobacteria)), bacteria (such as cyanobacteria, purple sulfur bacteria, green sulfur bacteria, heliobacteria, and rhodobacter), planktonic photosynthetic microorganisms, aquatic photosynthetic microorganisms, diatoms, and protists.

39. The composition of any one of claims 28 to 38, wherein the proteinaceous photosynthetic microorganism-derived fraction comprises at least 50% (w / w) of the composition.

40. The composition of any one of claims 28 to 39, wherein the composition is in a form selected from the group consisting of: a powder, a gel, a slurry, a paste, a tablet, a capsule, a granule, a liquid, a solution, a spray, and a suspension.

41. The composition of any one of claims 28 to 40, wherein the composition has a water solubility of at least 50% (w / w).

42. The composition of any one of claims 28 to 41 , wherein the composition has a protein content of at least 40% (w / w).

43. The composition of any one of claims 28 to 42, wherein the composition has a soluble protein content of at least 20%.

44. The composition of any one of claims 28 to 43, wherein the composition has a protein solubility of at least 50%.

45. The composition of any one of claims 28 to 44, wherein the composition has a Protein Digestibility - Corrected Amino Acid Score (PDCAAS) of at least 0.6.

46. The composition of any one of claims 28 to 45, wherein the composition has a Digestible Indispensable Amino Acid Score (DIAAS) of at least 0.6.

47. The composition of any one of claims 28 to 46, wherein the composition comprises all essential amino acids.

48. The composition of any one of claims 28 to 47, wherein the composition has a whiteness index of at least 50.

49. The composition of any one of claims 28 to 48, wherein the composition has a foaming capacity of at least 50%.

50. The composition of any one of claims 28 to 49, wherein the composition has a foaming stability of at least 10%.51 . A food product comprising the composition of any one of claims 28 to 50 and any combination thereof.

52. The food product of claim 51 , wherein the product is selected from the group consisting of: dairy, bakery, beverage, sauces, and confectionery.

53. A method of producing a blended colour-adjusted photosynthetic microorganism- derived composition, the method comprising:(a) an extraction step, extracting a protein-enriched fraction from the photosynthetic microorganism biomass, wherein the extraction step comprises a lysis sub-step;(b) at least one fractionation step;(c) a chemical bleaching step;(d) a neutralisation step; and(e) a drying step; thereby obtaining a colour-adjusted photosynthetic microorganism- derived powder.(f) a blending step, combining the colour-adjusted photosynthetic microorganism- derived composition with a proteinaceous fraction derived from a protein source of dairy, egg, fungi, animal or plant origin; thereby producing a blended composition.

54. A method of producing a blended colour-adjusted photosynthetic microorganism- derived composition, the method comprising:(a) an extraction step, extracting a protein-enriched fraction from the photosynthetic microorganism biomass, wherein the extraction step comprises a lysis sub-step;(b) at least one fractionation step; wherein the chromophore content of the fraction is reduced;(c) a drying step;(d) a blending step, combining the colour-adjusted photosynthetic microorganism- derived composition with a proteinaceous fraction derived from a protein source of dairy, egg, fungi, animal or plant origin; thereby producing a blended composition.

55. A method of claims 53 or 54, wherein the method further comprises a pre-drying step (f) comprising adding one or more adjuvants with a concentration of at least 0.001 % and at most 50%, wherein step (f) may happen at any point in the process.

56. A method of claims 53 or 54, wherein the method further comprises a mixing step(g) comprising adding one or more components with a concentration of at least 0.001 % and at most 50%, wherein step (g) may happen at any point in the process.

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