Key challenges for the commercial expansion of ingredients from algae into human food products.

Food shortage and finite planetary resources are the most significant problems that mankind must deal with in the 21^st century. Climate change, diminishing arable land and potable water have worsened the conditions and conventional nutrient sources are becoming unsustainable. The increasing global population continues to drive the search for sustainable, safe and alternative nutrient sources to meet the demand for food. The high nutrient content of macro-and micro-nutrients in microalgae, and the environmentally friendly traits of microalgae like CO₂ consumption, not needing arable land or drinkable water have made microalgae a promising alternative food source. Furthermore, due to the health benefits of their derived bioactive compounds, the demand for microalgal supplements are becoming increasingly popular. Despite the potential of microalgae to be utilized as a food or food ingredient, their incorporation into foods is hindered due to several obstacles. The first obstacle is the sensory attributes of many...