Sustainable Algal Lipids: A Paradigm Shift Towards Nutritional Security and SDG‐2

Algal lipids are increasingly recognized as a promising alternative to conventional lipid sources, offering a sustainable and efficient means to meet global nutritional demands. Their cultivation requires substantially less water and arable land compared to terrestrial oilseed crops, thereby aligning strongly with the objectives of Sustainable Development Goal 2 (SDG‐2), which emphasizes improved nutrition and food security. Certain microalgal species can accumulate 50%–70% lipid content (dry weight basis), with a considerable fraction comprising long‐chain omega‐3 polyunsaturated fatty acids (PUFAs), particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These bioactive fatty acids are rarely abundant in traditional plant and marine sources, underscoring the nutritional superiority of algal lipids. Remarkably, some algal strains exhibit lipid productivities exceeding those of soybean oil by more than 20‐fold per hectare, while simultaneously contributing to reduced greenhouse gas emissions and providing a stable, renewable lipid supply. Beyond their nutritional significance, algal lipids are increasingly explored for functional food development, dietary supplements, and food processing applications. Advances in biotechnological extraction, stabilization, and metabolic engineering further enhance their industrial potential, ensuring higher yields, improved oxidative stability, and tailored fatty acid profiles. This review comprehensively examines the potential of algal lipids as sustainable lipid sources and functional food ingredients, highlighting recent innovations in production technologies, industrial applications, and stabilization strategies. It also emphasizes their role in strengthening food security, mitigating environmental impacts, and driving a paradigm shift in global lipid consumption patterns.