Dataset Information

Algae as Food in Europe: An Overview of Species Diversity and Their Application.

ABSTRACT: Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption.

SUBMITTER: Mendes MC

PROVIDER: S-EPMC9265617 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature

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Algae as Food in Europe: An Overview of Species Diversity and Their Application.

Mendes Madalena Caria MC Navalho Sofia S Ferreira Alice A Paulino Cristina C Figueiredo Daniel D Silva Daniel D Gao Fengzheng F Gama Florinda F Bombo Gabriel G Jacinto Rita R Aveiro Susana S SS Schulze Peter S C PSC Gonçalves Ana Teresa AT Pereira Hugo H Gouveia Luisa L Patarra Rita F RF Abreu Maria Helena MH Silva Joana L JL Navalho João J Varela João C S JCS Speranza Lais Galileu LG

Foods (Basel, Switzerland) 20220624 13

Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges ...[more]

PMID: 35804686

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Dataset Information

Algae as Food in Europe: An Overview of Species Diversity and Their Application.

Publications

Algae as Food in Europe: An Overview of Species Diversity and Their Application.

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