The Future will be "Algae"-Food from Water and its Potential for a Plant-Based Diet

Algae, categorized as macroalgae and microalgae, represent a promising resource. However, the commercial utilisation of algae faces challenges such as regulatory hurdles and consumer acceptance, which can make the approval of new algae species or products time-consuming. Despite the hurdles that can be overcome for large-scale algae production, commercial success requires a coordinated approach. Algae serve as biological factories with a large potential for valuable nutrients, including fatty acids, carotenoids and proteins. These not only provide nutritional opportunities but also contribute to health benefits, including as a bioequivalent primary source of long-chain omega-3 fatty acids, antioxidants and polysaccharides to promote gut health. The quality and safety of algae as a food depends largely on the cultivation conditions and can be influenced by these. Flavourful processing of algae into products could increase acceptance and enable nutritionally complete foods.