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

Abstract

SummaryMicroalgae, 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.

Plant proteins for sustainable food production: “Serving present to secure the future”

“…In addition, we feature review articles on microalgae (Bhatnagar et al, 2023) and mycoprotein (Khan et al, 2023), millet proteins (Singh et al, 2023) as sustainable meat alternatives due to their unique functional food value and protein structure. However, challenges persist, including issues related to largescale production, texture, structural features and the sustainability of microalgae and mycoprotein products, as well as their acceptance among vegan consumers.…”