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Updated: Jun 27, 2026
11:08
Cultivation of Green Microalgae in Bubble Column Photobioreactors and an Assay for Neutral Lipids
Published on: January 7, 2019
Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and
Tatiele C do Nascimento1, Christian R Lugcheer1, Luisa C Schetinger1
1Bioprocess Intensification Group, Department of Food Technology and Science, Federal University of Santa Maria (UFSM), Santa Maria 97105-900, Brazil.
Foods (Basel, Switzerland)
|June 26, 2026
Summary
Microalgae offer sustainable, nutritious food potential but face hurdles. Challenges include high costs, processing difficulties, sensory issues, and regulatory barriers hindering widespread food industry adoption.
Area of Science:
- Food Science
- Biotechnology
- Sustainable Agriculture
Background:
- Microalgae have been recognized for over 70 years as a sustainable food source due to their rich nutritional profile.
- They contain high protein, essential amino acids, fatty acids, pigments, and bioactive compounds, positioning them as alternatives to conventional ingredients.
Purpose of the Study:
- To critically analyze the primary challenges hindering the large-scale integration of microalgae into the food industry.
- To identify key bottlenecks in production, processing, sensory acceptance, and market adoption.
Main Methods:
- Critical analysis of existing literature and industry data.
- Identification and categorization of technological, economic, sensory, and regulatory barriers.
- Review of consumer perception studies related to microalgae-based foods.
Main Results:
- Significant challenges include high production costs, complex biomass processing, and difficulties in extracting valuable compounds.
- Sensory attributes like strong flavor, odor, and intense color negatively impact consumer acceptance.
- Scalability, contamination risks, regulatory hurdles, and limited consumer familiarity further impede market integration.
Conclusions:
- Microalgae hold substantial promise as a sustainable food resource.
- Overcoming technological, economic, sensory, and regulatory barriers is crucial for successful market consolidation and broader integration into the food industry.
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