cellulas

Cellulas are a type of plant-based protein derived from the cell walls of algae, primarily *Chlorella* and *Spirulina*, though other microalgae may also be used. These proteins are extracted through mechanical or chemical processes to isolate the cellular content, which is then processed into a powder or other forms. Cellulas are marketed as a sustainable and nutrient-rich alternative to traditional animal-based proteins, appealing to vegans, vegetarians, and environmentally conscious consumers.

The production of cellulas is considered eco-friendly due to the rapid growth of algae, which requires minimal land, water, and nutrients compared to conventional agriculture. Algae can also absorb carbon dioxide during photosynthesis, contributing to carbon sequestration. Additionally, cellulas production does not rely on deforestation or large-scale water usage, making it a more scalable solution for large-scale protein needs.

Nutritionally, cellulas are rich in essential amino acids, vitamins (such as B12, depending on fortification), minerals (including iron and zinc), and antioxidants. They are often used as a protein supplement in smoothies, protein bars, or fortified foods. However, some consumers note a distinct earthy or seaweed-like flavor, which may require blending with other ingredients to mask.

While cellulas are generally recognized as safe by regulatory agencies like the FDA, individual sensitivities may vary. Some studies suggest potential benefits for gut health due to the presence of dietary fiber and prebiotic compounds in certain algae strains. As research continues, cellulas may gain further recognition for its role in sustainable food systems and human nutrition.