Why Do Microalgae-Based Ingredients Still Struggle to Reach Food Markets?

The growing global demand for food, coupled with environmental limitations of conventional production systems, has driven the search for more sustainable and functionally active food ingredients. Therefore, microalgae, including Chlorella vulgaris, Arthrospira platensis, Haematococcus pluvialis, Nannochloropsis oceanica, and Auxenochlorella protothecoides, have attracted attention as sources of proteins, peptides, carbohydrates, pigments, and lipids for use in food. However, despite advances in recent years, their incorporation into food products remains limited. Part of this challenge is linked to inefficient recovery, instability during processing, or inadequate performance in food matrices, demonstrating that the presence of bioactive compounds does not guarantee successful food applications. Additionally, strategies aimed at increasing extraction yield may compromise compound integrity, solubility, stability, and functionality. Given this scenario, the main methods used to obtain microalgae-derived functional ingredients are critically analyzed in relation to their food applications. The effects of cell disruption, extraction, and other processing steps on compound recovery and preservation are discussed, alongside strategies to reduce environmental impacts and optimize processes. Food safety, regulation, and consumer acceptance are also addressed as factors influencing market introduction. Beyond identifying compounds of interest, understanding how processing and formulation strategies influence their conversion into viable food ingredients is essential.