Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization

For over 70 years, microalgae have been considered promising ingredients for developing sustainable, nutritionally rich foods. Their high protein content, presence of essential amino acids, fatty acids, natural pigments, and a myriad of bioactive compounds position them as potential alternatives to conventional ingredient sources. However, despite their significant potential, the large-scale incorporation of microalgae into food products remains limited. This study presents a critical analysis of the main challenges associated with the use of microalgae in the food industry. Key bottlenecks include high production costs, technological difficulties related to biomass processing, and challenges in extracting desirable compounds. Additionally, the strong flavor, odor, and intense coloration of microalgal biomass can negatively affect sensory acceptance in food products. Other limitations involve scalability issues in cultivation systems, risks of contamination during production, and regulatory constraints related to food safety approval. Consumer perception and limited familiarity with microalgae-based foods also contribute to slower market adoption. Therefore, although microalgae represent a promising and sustainable food resource, overcoming technological, economic, and sensory barriers is essential for their broader integration into the food industry and for achieving successful market consolidation.