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image of Current Status of Microalgae-based Food Products: Future Trends of Functional Ingredients

Abstract

The use of microalgae in food and beverages is becoming increasingly popular as a viable way to develop products with enhanced nutritional profiles, offering positive health effects. In parallel, the plant-based food market is expanding due to the growing vegan, vegetarian, and flexitarian populations, prompting manufacturers to create innovative foods and techniques, such as the addition of microalgae to products. These functional and/or nutraceutical foods present an attractive option for consumers seeking plant-based alternatives. Although some challenges remain, this is a growing market. Furthermore, biotechnological processes are being utilized to optimize the production of microalgae with even more robust nutritional characteristics, thereby increasing their added value. This review was based on a structured literature search across major databases, applying predefined keywords and selection criteria to identify recent advances, regulatory aspects, and biotechnological developments in the field. These innovations hold significant potential to meet the rising demand for bioactive products and to propel a new era in the commercialization of microalgae-based products, a segment still underexplored in the current market. Additionally, progress in this sector depends on the development and protection of biotechnological innovations through patents, ensuring greater security and competitiveness in the industry.

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2025-08-13
2025-09-27

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/content/journals/biot/10.2174/0118722083380758250802021828
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Current Status of Microalgae-based Food Products: Future Trends of Functional Ingredients
Bentham Science Publishers ; https://doi.org/10.2174/0118722083380758250802021828
/content/journals/biot/10.2174/0118722083380758250802021828
/content/journals/biot/10.2174/0118722083380758250802021828
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  • Article Type:     Review Article
Keywords: innovative applications ; nutritional composition ; plant-based ; nutraceuticals ; functional foods ; Bioactive compounds

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