Microalgae as Novel Food Resources: Technological Breakthroughs, Application Bottlenecks, and Future Pathways.

Area of Science:

• Food Science
• Biotechnology
• Sustainable Agriculture

Background:

• Growing global population and demand for sustainable food systems highlight microalgae as a novel food source.
• Microalgae are nutrient-dense, containing protein, omega-3 fatty acids, and bioactive pigments like astaxanthin and phycocyanin.
• Cultivation offers advantages over traditional agriculture, utilizing non-arable land and potentially reducing competition for resources.

Purpose of the Study:

• To review microalgae as novel food resources, focusing on regulatory approvals, strain selection, utilization, and market translation.
• To synthesize evidence on nutritional value, applications, and global regulatory landscapes.
• To analyze key challenges and propose research and policy pathways for industrial integration.

Main Methods:

• Literature review of scientific evidence and regulatory documents.
• Analysis of nutritional profiles, application scenarios, and market trends.
• Identification of bottlenecks and knowledge gaps in microalgae food commercialization.

Main Results:

• Several microalgal species and ingredients are approved in China, the EU, and the US for food and supplements.
• Key challenges include off-flavors, color, high production costs, energy-intensive purification, and fragmented regulations.
• Limited long-term data exists on bioavailability, allergenicity, safety, and dose-response for emerging strains.

Conclusions:

• Microalgae hold significant potential as sustainable food resources, supported by increasing regulatory acceptance.
• Overcoming technical, economic, and regulatory hurdles is crucial for broader commercial adoption.
• Further research is needed to address knowledge gaps in safety, efficacy, and sensory attributes to facilitate market translation.