Disruptive potential of microalgae proteins: Shaping the future of the food industry

• DOI: 10.1016/j.fufo.2024.100318
• Publication Date: 2024-02-12T17:41:34Z
• Authors: Ihana Aguiar Severo; Gilvana Scoculi d...; Ranga Rao Ambati; Ravishankar Aswat...; José Viriato Coel...; Juan Ordonez; André Bellin Mariano
• Keywords: 0106 biological sciences; Nutrition. Foods and food supply; Patent landscape; Superfood; Microalgae; TX341-641; TP368-456; Alternative protein; Bioeconomy; Market; 01 natural sciences; Food processing and manufacture

The world population is expected to reach 9.8 billion by 2050 according a report the United Nations. global demand for alternative proteins from different sources, such as microalgae, mycoproteins, insects, cell-based, cultured meat, meat substitutes, dairy alternatives, and fungi-based proteins, projected USD 290 2035. Due their similar characteristics, offered at relatively more affordable cost than animal plant-based are experiencing significant demand. In recent years, industrial production of microalgal biomass has received attention due its rich content quality lipids, fatty acids, pigments, whose products commercial interest in field food technology engineering. Microalgae can be grown easily open closed systems high-value products. Spirulina Chlorella have outstanding ability accumulate protein already been used products, feed, nutraceuticals, pharmaceuticals. Here, we review current literature, including new insights into patent landscape about algal wholistically quality, culture conditions, recovery, potential applications uses, discuss find sources needs.