Edible algae: An alternative food source

Abstract

The rapidly growing global population has driven an ever-increasing demand for food, which in turn outstrips the capacity of conventional food production due to constraints in arable land, resource availability, and environmental impacts. Algae have thus emerged as a promising alternative food source, offering high-quality protein, lipids, polyunsaturated fatty acids (PUFAs), vitamins, minerals, and other bioactive compounds in significant quantities. Broadly, algae can be categorized into macroalgae and microalgae, each possessing distinct nutritional profiles and avenues for industrial application. Macroalgae, especially seaweed, traditionally consumed in coastal regions, are well-known for their dietary use, while microalgae such as Spirulina and Chlorella have seen widespread development for health supplements and cosmeceuticals. This article provides an overview of both freshwater and marine algae that are considered edible, highlighting their key nutritional components particularly essential amino acid-rich proteins, PUFAs, polysaccharides, vitamins, and minerals. Although industrial-scale cultivation of algae still faces significant challenges such as high production costs, the need for robust safety standards, and variability in environmental conditions growing consumer interest in health and environmental sustainability has elevated algae’s status as a “functional food”. With continued technological innovation, supportive regulations, and greater consumer acceptance, algae are poised to become an important component of the global food system in the future.