What's the first thing that comes to mind when you think of algae? Is it stagnant water by a busy road, or a long-abandoned swimming pool, with a rather macabre green film floating on top?
If you're a keen follower of the food scene, you'll have noticed it popping up more and more in restaurants over the past couple of years. It is lauded by chefs for its intense flavour - a strong umami kick - and its health benefits.
And it's infiltrating our supermarkets too. Spirulina, a cyanobacteria found in Africa and Central and South America, is increasingly used as a food additive for its nutritional advantages. Full of protein, B vitamins, and minerals such as iron, it can now be found in ice cream, vegan egg substitutes, and protein powders.
A new Sainsbury's sausage has an algae casing, and sea lettuce is being sold in a grinder for salads. Meanwhile, Whole Foods Market has reported an 11.5pc rise on sales of chlorella powder compared with last year.
The term algae is a rather broad church. From microscopic algae like spirulina and chlorella, to giant kelp, which can grow up to 50 metres in length, a whole world of photosynthetic organisms are classed as algae.