Leveraging microalgae as a sustainable ingredient for meat analogues

Microalgae may serve as a sustainable protein source for meat analogues amid rising global meat demand.

• The nutritional composition and functional properties of microalgae suggest they could be suitable for meat alternatives.
• Microalgae production is associated with environmental advantages over traditional livestock farming.
• Current challenges include strain development, contamination risks, and high water usage in large-scale microalgal food production.
• Techniques like extrusion and emulsion formation are needed to develop meat-like textures and flavors from microalgae.
• Consumer acceptance, marketing, and regulation are important factors in the successful integration of microalgae into food markets.

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