Microalgae had caught the attention of scientists around the world for their extraordinary properties “and potential to create an abundant, high-quality natural protein source using only a fraction of the water, land and time of other types of farming”.
I heard that too, and it’s not the taste or the ick factor, but I think the keratin (exoskeleton) as the main protein source IS high in protein but it’s not necessarily as absorbable. So not really a good replacement. Could be wrong, but pretty sure that’s the case.