Microalgae for the Food Industry: From Biomass Production to the Development of Functional Foods

Dear Colleagues,

The increasing global demand for natural resources has drawn special attention to the need to develop new supply pathways based on inexhaustive sources with a reduced environmental impact. The exploitation of photosynthesis is particularly appealing because light, an inexhaustible source of energy, together with carbon dioxide, a chemical component we need to get rid of, are the major ingredients to build up a climate-action-compliant biochemical production chain with unlimited possibilities. Microalgae are one of nature’s finest examples of solar energy conversion systems and are key for a sustainable food supply. These microorganisms are naturally rich in proteins, polyunsaturated fatty acids, and biologically active molecules including valuable pigments. However, although the number of food products containing microalgae has increased during the last decade, microalgae are not yet a common food ingredient. Their production is confined to niche markets where the product high value compensates for high production costs and low yields. Other aspects such as low production capacity, strong organoleptic attributes, strict regulations, and lack of consumer knowledge about their health benefits are limiting their incorporation into foods. Further studies on these aspects are needed and will surely promote the production and consumption of this valuable resource.

Dr. Tomas Lafarga
Prof. Dr. Francisco Gabriel Acién Fernández
Guest Editors

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