From Potential to Reality: Unraveling the Factors Limiting the Use of Microalgae as Sustainable Blue Food Protein Sources - A Critical Review

Microalgae are promising and sustainable sources of blue food proteins, offering high nutritional quality, environmental resilience, and the potential to meet the rising demand for alternative proteins. Despite these advantages, several challenges hinder their large-scale adoption, including production costs, regulatory barriers, protein extraction difficulties, and consumer perception. This review explores the key factors limiting the use of microalgae in the food industry, addressing economic and technological feasibility, regulatory aspects, and consumer acceptance. The analysis includes commonly used microalgae species, their nutritional profiles, and strategies for optimizing their incorporation into food products. Moreover, developing circular biorefineries and utilizing industrial wastewater for cultivation presents a viable solution to reduce costs and enhance sustainability. Additionally, advancements in protein extraction techniques, combined with technological innovations such as microencapsulation, may overcome sensory challenges, expanding consumer acceptance of microalgae-enriched products. Raising consumer awareness of the nutritional and environmental benefits of microalgae is also crucial for market adoption. Given the global need for sustainable food sources, microalgae represent a viable alternative but require scientific, regulatory, and strategic advancements, including the development and protection of innovative processes through patent filings, to become a widely adopted solution in the alternative protein industry.