ABSTRACT
Concerns with feeding an increasing world population and doing so with nutrient-rich foods, especially those which are naturally derived, are now included in the worldwide agenda. Microalgae have been considered as an answer to this search in the food sector since they can be cost-effective, large-scale production organisms that generate compounds with nutritional interest (macronutrients, micronutrients and phytochemicals) as well as having beneficial effects for human health. The European microalgae-derived food market is dominated by Arthrospira (Spirulina) platensis and Chlorella vulgaris, two microalgae indicated as a source of essential nutrients and health-promoting bioactive molecules. However, despite the studies that indicate their nutritional value and health-promoting effects, a question remains: how much of this nutritional and bioactive value is effectively assimilated by the human organism? Despite the disclosure of a large list of potential microalgae for use as food in recent years, the strict European legislation regarding novel foods remains as the main constraint to the use of microalgae as food in Europe. Efforts are being made to spread acceptance of microalgae for food consumption, namely the take-off collaborative actions between industrial producers, research bodies and other experts. With this approach, we hope that microalgae may soon be on everyone’s plate, becoming one possible solution to hunger and malnutrition problems.
