Spirulina: Exploring Its Promising Role in Food Industry and Overcoming Challenges as a Food Analogue

People are suffering from hunger as a result of food supply limitations, and in order to overcome these shortages, alternative sources of foods which contain practically all of the nutrients required for a human daily diet while also providing certain health benefits are urgently required. Spirulina is a nutrient-rich microalgae which also known as a natural superfood. It is regarded as one of the best dietary supplements due to its distinct nutritional properties and health advantages. Proteins, lipids, phenolic compounds, vitamins, and minerals are the primary components found in Spirulina. This book chapter focused on the nutritional properties of Spirulina and the possibilities of utilizing this microalgea as food analogues and additives, as well as discussing potential challenges of using Spirulina in food production in terms of food safety and consumer acceptance.