Algae as Ingredients for Food Production: Opportunities to Be Explored

Algae, recognized for their nutritional value and versatility, are increasingly integrated into various food products, reflecting growing consumer awareness and demand for healthier, environmentally friendly options. Seaweed species, renowned for their high protein content1 and beneficial amino acid composition, have long been valued as significant protein sources, with macroalgae and microalgae both offering substantial protein levels ranging from 5% to 70% on a dry weight basis. Notable examples include Porphyra tenera (Nori), with 47% protein content, and Spirulina platensis, with up to 70% protein. Both micro and macroalgae find diverse applications in food products, whether consumed whole or fractionated for specific components. For instance, macroalgae, like Caulerpa sp., are consumed fresh and raw, while microalgae, such as Spirulina, are dried and incorporated into various food items without further processing. Commonly commercialized forms of macroalgae include fresh, dried, or powdered varieties, with drying being a prevalent preservation method. Recent trends highlight using seaweed powders and extracts to fortify food products. Additionally, both macro and microalgae undergo processing to extract specific fractions or components, enhancing the nutritional profile, color, texture, and other characteristics of foods while also serving as additives for thickeners, stabilizers, and gelling agents in food applications. The global market for algae watched significant growth in recent years, with a valuation of USD 717.14 million in 2018, and a projection of USD 1365.8 million by 2027, reflecting a CAGR of 5.35% between 2019 and 2027. Despite challenges, such as high production costs, algae products have diverse applications, from high-end supplements to cost-effective food and feed replacements.