Review on microalgae protein and its current and future utilisation in the food industry

Microalgae, the photosynthetic microorganisms, open novel commercial opportunities for developing new products because of their abundance in protein, carbohydrates, pigments, vitamins and minerals. These microorganisms possess several advantages such as rapid growth, minimal land and water requirements and adaptability to various environmental conditions. As concerns arise regarding the ability of animal and plant-based sources to meet future protein demands, researchers have turned their attention to microalgae like Spirulina and Chlorella for various applications. Microalgae typically contain around 30% protein and in case of few cyanobacteria it can reach up to 55%-60%, surpassing the protein content of conventional sources. Numerous studies have investigated the utilisation of algal biomass to enhance the protein content of a wide range of food products, including cookies, bread, yoghurt, snacks, dairy alternatives and soups. This comprehensive review aims to provide a systematic exploration of microalgae protein and its current and future utilisation in the food industry.

Automated summary

Microalgae, with their abundance in protein, carbohydrates, pigments, vitamins and minerals, offer new commercial opportunities due to their rapid growth, minimal resource requirements and adaptability to various environments. Researchers have turned to microalgae like Spirulina and Chlorella as alternative protein sources to meet future demands. Microalgae typically contain around 30% protein, and some cyanobacteria can reach up to 55%-60%, surpassing conventional sources. Studies have explored the use of algal biomass to enhance protein content in a wide range of food products. This review aims to provide a systematic exploration of microalgae protein and its current and future utilization in the food industry.