From Cultivation to Application: Unlocking Microalgae’s Potential in Sustainable Food Systems

Key Points

• The aim is to explore the nutritional qualities and sustainability of microalgae as food ingredients.
• Literature review on microalgae nutritional components
• Analysis of their functional properties in food
• Assessment of sustainability metrics
• Microalgae are rich in proteins and polyunsaturated fatty acids
• They possess vitamins and antioxidant properties
• Their use can enhance sustainability in food production