Multifaceted algae as an ingredient in alternative meat formulations

Abstract

Rising global meat demand and nutritional awareness have fuelled interest in sustainable, ethical protein sources. Animal agriculture generates greenhouse gas emissions, land degradation, and water scarcity, creating a need for plant‐based meat alternatives. While plant sources face drawbacks such as incomplete amino acid profiles, anti‐nutritional factors, and land requirements. Algae emerge as a superior option, delivering exceptionally high protein content (up to 70% dry weight), complete essential amino acids, omega‐3 fatty acids, vitamins, polysaccharides, and potent antioxidants, surpassing plant sources in nutrient density, bioavailability, and environmental footprint. This review evaluates the nutritional, environmental, and technological potential of key algal species (microalgae and macroalgae) for meat substitute applications. Algal formulations excel over plant‐based counterparts with superior protein quality (PDCAAS >0.9 vs. often <0.8 for plants), rapid biomass growth (10–50× faster than plants), and no arable land requirements, enabling scalable, low‐water production. The review addresses challenges such as off‐flavors, digestibility, and cost through solutions such as strain selection, biorefinery optimization, and hybrid cultivation systems. An overview of key market players highlights the growing role of algae in alternative meats. By integrating nutritional and industrial perspectives, this work reveals trends positioning algae at the forefront for health‐conscious consumers, advocating a “best‐of‐everything” approach with diverse species to revolutionize sustainable food systems.