Background With the increase of the global population, food production cannot keep pace
with the strong growth of demand, and the food crisis is not impossible. At the same time …

The current consumers' demand for food naturalness is urging the search for new functional
foods of natural origin with enhanced health-promoting properties. In this sense, algae …

Algal biomass or algae extracts can be used as food ingredients, meeting the needs of the
consumers for nutritious, sustainable, and healthy food. Microalgae and macroalgae …

Seaweeds (green algae, red algae and brown algae) are rich in nutrients, and incorporating
algae into the human diet can provide important health benefits. However, consumer …

This study focuses on microbial protein (MP) as a promising food-feed alternative source
that may contribute to overcoming the increased food challenge. It analyzes the traditional …

Rising demands for protein across the world are likely to increase livestock production, as
meat provides∼ 40% of dietary protein. This will come at significant environmental expense; …

Background To increase uptake of algae in food products, it is essential to understand
aroma and flavour components in algae to optimise their sensory properties to suit various …

The unicellular freshwater green alga Haematococcus pluvialis has attracted much research
attention due to its biosynthetic ability for large amounts of astaxanthin, a blood-red …

Excessive consumption of dietary sodium is a significant contributor to non-communicable
diseases, including hypertension and cardiovascular disease. There is now a global …

The use of seaweed and algal derived products in the food industry has grown rapidly in
recent times. Major areas of expansion have been in Western countries where algae derived …