Key challenges for the commercial expansion of ingredients from algae into human food products

Food shortage and finite planetary resources are the most significant problems that mankind must deal with in the 21st century. Climate change, diminishing arable land and potable water have worsened the conditions and conventional nutrient sources are becoming unsustainable. The increasing global population continues to drive the search for sustainable, safe and alternative nutrient sources to meet the demand for food. The high nutrient content of macro-and micro-nutrients in microalgae, and the environmentally friendly traits of microalgae like CO2 consumption, not needing arable land or drinkable water have made microalgae a promising alternative food source. Furthermore, due to the health benefits of their derived bioactive compounds, the demand for microalgal supplements are becoming increasingly popular. Despite the potential of microalgae to be utilized as a food or food ingredient, their incorporation into foods is hindered due to several obstacles. The first obstacle is the sensory attributes of many species of microalgae, including the fishy taste, odour and colour, that are not pleasant for most people. The high costs of downstream processing and harvesting of microalgae are the second problem. The third obstacle are the legislative issues relating to the incorporation of microalgae into food products, particular if it is derived from novel species of microalgae. In this respect, this review aims to summarise the current situation of marketed microalgae-based products and products that are still under research and development, whilst providing further insight into the challenges and obstacles that can limit microalgae utilization as food ingredients.

Automated summary

Food shortage and finite resources are the most significant challenges of the 21st century. Microalgae show promise as an alternative food source due to their high nutrient content and environmentally friendly traits. However, obstacles such as sensory attributes, high costs, and legislative issues hinder their incorporation into food products.