Microalgae as a mainstream food ingredient: Demand and supply perspective

Abstract

The value of future market of microalgae for food can be in billions of dollars, currently with microalgae-based nutritional supplement products such as Spirulina, Chlorella Euglena power or tablet and astaxanthin from Haematococcus pluvialis, already available on the shelves of selected stores in various parts of the world. Although microalgae have potential to further become mainstream food ingredients, they are facing many challenges before they are accepted as part of regular meals. In this chapter, various nutritional values of microalgae, such as protein, lipids, and vitamins, are examined in detail from the perspective of food application. The topic is a diverse one. While we focus on the inherent nutritional values from algae to demonstrate their suitability for the daily consumption, we also concurrently look through the lens of cultivation technology and biotechnology, as well as through analysis of bioavailability, in attempt to make clear path towards the goal of algae production. Demand analysis is made subsequently from functional aspect of microalgae and the derivatives as sources of food colorants and consumer segments where vegetarian and elder population are likely the earlier beneficiaries. Throughout the chapter, examples of microalgae-containing products are given at selected markets, highlighting the regional characteristics with a proper emphasis on nutritional values. Only with the suitable positioning of the values of algae in the target consumers and enabling of various technologies can microalgae become a significant part of the mainstream food ingredient market.