Consumer acceptance of microalgae as a novel food‐where are we now? And how to get further
Open accessAbstract
Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods - such as microalgae - can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.
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Persistent bottlenecks in inclusion of whole microalgae biomass include strong unpleasant flavors, dense cell walls that hinder nutrient bioaccessibility, and color changes.
“However, persistent bottlenecks in the inclusion of whole biomass include strong, unpleasant flavors, dense cell walls that hinder nutrient bioaccessibility, and color changes (Olsen et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Olsen et al., 2024
The section on integrating microalgae in food products (p. 7) says intense color and unpleasant taste limit inclusion levels, and the Conclusion (p. 9) reiterates concerns about green color and fishy taste. The paper does not state that dense cell walls hinder nutrient bioaccessibility; a reference title on p. 9 mentions improved bioaccessibility after cell disruption, but that alone does not establish the claimed bottleneck. (LLM, conf=0.88)
Experimental — accuracy not yet measuredThe lack of clear and standardized regulations for the use of microalgae in food formulations limits their consolidation in the market, as well as the lack of consumer knowledge about microalgae and their health benefits.
“Furthermore, it is worth emphasizing that the lack of clear and standardized regulations for the use of microalgae in food formulations limits their consolidation in the market, as well as the lack of consumer knowledge about microalgae and their health benefits (Lafarga et al., 2021; Olsen et al., 2024; Zhu et al., 2024).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Olsen et al., 2024
Section 6 (p. 5) reports that consumers lacked information about microalgae and that information about their nutritional advantages improved attitudes toward microalgae in food. Section 2 (p. 3) says EU approval is time-consuming and expensive, limiting approved species and products, but the paper does not identify a lack of clear, standardized regulations as the barrier. (LLM, conf=0.87)
Experimental — accuracy not yet measuredReviews and discrete choice studies also indicate that acceptance is still conditional, presenting marked differences between countries and market segments.
“Reviews and discrete choice studies also indicate that acceptance is still conditional, presenting marked differences between countries and market segments (Van der Stricht et al., 2023; Olsen et al., 2024; Hung et al., 2023).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Olsen et al., 2024
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Takács, K., Végh, R., Mednyánszky, Z., Haddad, J., Allaf, K. S., Du, M., Chen, K., Kan, J., Cai, T., Molnár, P., et al. (2025) · Applied Sciences · doi:10.3390/app15020884 · Cited by 42 · see citing works
Girotto, F., & Scapini, A. (2025) · Algal Research · doi:10.1016/j.algal.2025.104288 · Cited by 29 · see citing works
Gong, Q., Wang, J., Zhao, W., Liu, J., Yang, S., Gao, Y., Mou, H., Zhu, C., & Sun, H. (2025) · Bioresource Technology · doi:10.1016/j.biortech.2025.132245 · Cited by 19 · see citing works
Microalgae biotechnology and its role in sustainable and healthy food design
Schneider, A. T., Machado, R. L. S., Dutra, D. A., Machado, E. F., Dias, R. R., Deprá, M. C., Zepka, L. Q., & Jacob-Lopes, E. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1716473 · Cited by 15 · see citing works
Pan-utai, W., Pantoa, T., Prasert, W., Sangkhiaw, J., Rojviriya, C., Phoovasawat, C., & Kantrong, H. (2025) · Foods · doi:10.3390/foods14162838 · Cited by 13 · see citing works
Zhou, J., Feng, Q., Fu, H., Ren, K., Shang, W., Li, C., Zhang, X., Nga, T. T., & He, Y. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2024.104651 · Cited by 13 · see citing works
Mundhe, S., Pawase, P. A., Bashir, O., Pathare, A. M., Mudgal, S., Spandana, K., & Ahmad, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117469 · Cited by 9 · see citing works
Profiles of volatiles in microalgae depend on the extraction and analytical methods
de Carvalho, C. C. C. R., Neves, K., de Almeida, S. V. T. F., Steinrücken, P., & Kleinegris, D. M. M. (2025) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2025.1589776 · Cited by 7 · see citing works
Zielińska, E., Podgórska-Kryszczuk, I., Ramotowski, D., & Pankiewicz, U. (2025) · Nutrients · doi:10.3390/nu17182931 · Cited by 6 · see citing works
Plant sources and fermentation in cellular agriculture and alternative Proteins: A review
Pinheiro, D. F. A., da Silva, B. P., de Farias, B. S., Jaeschke, D. P., Gonçalves, J. O., Brandão, P. M., Pinto, L. A. D. A., & Christ-Ribeiro, A. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105455 · Cited by 6 · see citing works
Végh, R., Sipiczki, G., Csóka, M., Mednyánszky, Z., Bujna, E., & Takács, K. (2024) · Applied Sciences · doi:10.3390/app142311069 · Cited by 6 · see citing works
Zięć, G., Michalski, O., Konieczna–Molenda, A., Dera, T., & Tkaczewska, J. (2025) · Nutrients · doi:10.3390/nu17183026 · Cited by 5 · see citing works
Wang, P., Liu, C., & Zheng, L. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2582571 · Cited by 6 · see citing works
Bassani, J. C., Cunha, S., Leite, D. C. D. A., Endres, C. M., Pelisser, C., Meneghetti, K. L., Bombo, G., Morais, A. M. M. B., Morais, R. M. S. C., Backes, G. T., et al. (2025) · Microorganisms · doi:10.3390/microorganisms13112606 · Cited by 7 · see citing works
Characterization of key aroma compounds in four algae species using sensomics approach
Xiang, C., Liang, J., Stöppelmann, F., Rigling, M., Zhu, L., Nair, S., & Zhang, Y. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.109011 · Cited by 4 · see citing works
Wang, P., Zhang, S., Li, S., Guo, W., & Wu, H. (2025) · Journal of Functional Foods · doi:10.1016/j.jff.2025.106796 · Cited by 3 · see citing works
Wang, P., Tan, Z. Y. Q., Nge, C. E., Basri, N. B., Lee, L. X. Y., Thong, A. Z., Wibowo, M., Chin, E. J., Crasta, S. C., Chan, G., et al. (2025) · Sustainable Food Technology · doi:10.1039/d5fb00492f · Cited by 3 · see citing works
Microalgae Techno‐Functional Properties in Bread, Cookies, and Pasta Products: A Review
Atubukha, B., Liu, K., Huang, Z., Jakab, I., Kóczán-Manninger, K., & Badak‐Kerti, K. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70428 · Cited by 6 · see citing works
Recent advances in the production and use of the edible microalga Chlorella sorokiniana
Salinas-García, M., Villaró‐Cos, S., Cáceres-Ferroni, F., & Lafarga, T. (2026) · Journal of Applied Phycology · doi:10.1007/s10811-026-03931-8 · Cited by 3 · see citing works
Ambika, H. D., & U, H. V. P. (2025) · Grand challenges in biology and biotechnology · doi:10.1007/978-3-031-84282-5_8 · Cited by 3 · see citing works
From Photosynthesis to Industrial Applications
Funk, C., & Schröder, W. P. (2024) · Physiologia Plantarum · doi:10.1111/ppl.14450 · Cited by 3 · see citing works
Geremia, E., Buonocore, E., Venditti, P., Adamos, I., Paolacci, S., Agnisola, C., & Napolitano, G. (2026) · Frontiers in Physiology · doi:10.3389/fphys.2026.1766656 · Cited by 2 · see citing works
Zhang, X., Chen, W., & Chen, H. (2026) · Foods · doi:10.3390/foods15122241 · Cited by 2 · see citing works
Tizzani, R., Barberi, G., Mohamadnia, S., Angelidaki, İ., Facco, P., & Sforza, E. (2025) · Algal Research · doi:10.1016/j.algal.2025.104062 · Cited by 2 · see citing works
Schoeters, F., & Miert, S. V. (2026) · Applied Phycology · doi:10.1080/26388081.2025.2610280 · Cited by 1 · see citing works
Microalgae: A novel potential resource for medicine and food homology
Yuqing, H., Liu, M., Tuo, Z., ChunXia, M., Xiuteng, Z., & Pei, H.-Y. (2026) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2026.102822 · Cited by 1 · see citing works
Microalgae as Sustainable and Economic Sources of Omega-3 Fatty Acids
Panchal, S. K., Heimann, K., & Brown, L. (2025) · Springer eBooks · doi:10.1007/978-3-031-84200-9_6 · Cited by 1 · see citing works
Insect-based flour: Exploring health benefits and consumer acceptance
Megido, R. C., Carpentier, J., Boukraa, S., Francis, F., Andreani, G., & Sogari, G. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-15976-3.00021-0
Fostering public awareness of scientific research in the microalgae industry through a comic book
Fajardo, P., Ferreira, M., Costas, C., Chapela, M.-J., Vilariño, J. M. L., & Pisón, X. (2025) · Applied Phycology · doi:10.1080/26388081.2025.2475283
Microalgae‐based food: Current views and perspectives
Khoo, K. S., & Lim, J. W. (2025) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.14333
Rombach, M., & Dean, D. (2025) · Phycology · doi:10.3390/phycology5030034
Rombach, M., & Dean, D. (2025) · Beverages · doi:10.3390/beverages11040120 · Cited by 1 · see citing works
Navigating challenges and unlocking opportunities of algal food industries in India
Singh, D. P., Duggal, M., Agarwal, N., Singh, S. P., Garg, M., Kansal, S. K., & Krishania, M. (2025) · Proceedings of the Indian National Science Academy · doi:10.1007/s43538-025-00625-6
Microalgae based food product: A case study in “Jabodetabek” area Indonesia
Ramadhanie, A. S., & Nurkhoeriyati, T. (2025) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1549/1/012160
From Packaging to Posts: Multimodal Marketing Strategies for Alternative Proteins in Germany
Dietze, L., Germelmann, C. C., & Bartelmeß, T. (2025) · Journal of Food Products Marketing · doi:10.1080/10454446.2025.2595012
Water quality and plankton biodiversity of a flood retention lake in Benin City, Nigeria
Anyanwu, E. D., Mukah, F. E., Okani, P. C., & Stephen, A. (2025) · Marine and Life Sciences · doi:10.51756/marlife.1786428
Protein and Amino Acid Metabolism in Algae
Dincoglu, B., Gulsay, A. S., & İmamoğlu, E. (2025) · Reference series in phytochemistry · doi:10.1007/978-3-031-80866-1_6-1
Microalgae Pigments in Foodstuffs: Food Innovations Appealing to the Social Acceptance of Consumers?
Cáceres-Ferroni, F., & Lafarga, T. (2026) · Springer eBooks · doi:10.1007/978-3-032-05253-7_4
Xu, H., Wu, X., Liu, C., Zhang, L., Li, H., Wen, X., Xiang, D., Guo, X., & Tang, Y. (2026) · LWT · doi:10.1016/j.lwt.2026.119305
Sala, K., Bradier, M., Bonjour, E., & Naik, A. S. (2026) · Current Food Science and Technology Reports · doi:10.1007/s43555-026-00084-0
From ocean to table: Seaweed as a nutrient-dense, health-promoting and sustainable protein source
Jali, S., Harshitha, C., & Balaji, S. (2026) · Algal Research · doi:10.1016/j.algal.2026.104720
Microalgae-Based Treatment of Winery Wastewater
da Silva, T. L., Lopes, T. F., & dos Reis, A. J. D. (2026) · Waste and Biomass Valorization · doi:10.1007/s12649-026-03625-9
Oninku, B., & Ozbay, G. (2026) · Journal of Marine Science and Engineering · doi:10.3390/jmse14131155
Novel Foods in Europe: Regulation, Risk Assessment, and the Future of Food Innovation
Bloc’h, J. L., Langhi, C., Iriantsoa, V., HIGNARD, M., DJEMEL, W., Michelet, O., & Rouault, M. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-40334-7.00072-1
Ardakani, M. M., Laird, D. W., Chopra, A., Ennaceri, H., & Moheimani, N. R. (2026) · Algal Research · doi:10.1016/j.algal.2026.104823
Huang, X., Li, J., Sun, H., Gong, Y., Wang, J., Zhu, L., Li, M., Wang, S., & Yang, S. (2026) · Future Foods · doi:10.1016/j.fufo.2026.101121
Wahyuningtyas, A. S. H., Berlian, G. O., Isaskar, R., Putri, D. A. D., Putri, W. D. R., Sulaiman, Z. P., Sitepu, I., & Hanifa, A. (2026) · Food Quality and Preference · doi:10.1016/j.foodqual.2026.106049
Manzoor, M. F., Afraz, M. T., Waseem, M., & Ahmed, Z. (2026) · Foods · doi:10.3390/foods15142471
Sensory evaluation and consumer acceptance of polyunsaturated fatty acid-enriched foods
Sugumar, J. K., Krithiga, K. S., Pandiyan, D., Venkatajalam, S., & Karthik, P. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-43810-3.00013-0
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Food Applications of Volatile Organic Compounds Isolated from Microalgae
Machado, R. L. S., Dutra, D. A., Schneider, A. T., Machado, E. F., Deprá, M. C., Zepka, L. Q., & Lopes, E. J. (2026) · doi:10.1002/9781394360307.ch08
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Algae and the EU novel food legislation: the current situation
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Olsen, M. L., Gundersen, E., Pedersen, J. S., Poveda-Huertes, D., Mellor, S. B., Bozzo, L., Jakobsen, J., Andersen‐Ranberg, J., Jacobsen, C., & Jensen, P. E. (2026) · Phycology · doi:10.3390/phycology6030101
Self-citationAdvances in microalgae proteins allergenicity: From risk perception to safety empowerment
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Microalgal proteins as sustainable alternatives: CRISPR opportunities and challenges
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Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods
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- Authors
- Olsen, M. L., Olsen, K., & Jensen, P. E.
- Affiliations
- University of Copenhagen (DK)
- Corresponding author
- Jensen, Poul Erik
- Venue
- Physiologia Plantarum
- Publisher
- Wiley
- Published
- 2024-05
- Volume
- 176
- Issue
- 3
- Pages
- e14337-e14337
- ISSN
- 0031-9317 (ISSN-L)
- 1399-3054
- OpenAlex
- W4396725979
- Cited by
- 62
- References
- 92
- Citations by year
- 2026: 31 · 2025: 28 · 2024: 3
- FWCI
- 2.31
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Physiologia Plantarum (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (publishedVersion, cc-by-nc-nd)
- Funders
- Danmarks Frie Forskningsfond (1127‐00261B)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- microalgae, novel foods, consumer acceptance, sensory perception, food ingredients, consumer attitudes, inclusion level, green, taste, fishy flavor, sustainable nutrition, essential amino acids, polyunsaturated fatty acids
- MeSH terms
- Consumer Behavior, Humans, Taste, Microalgae
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Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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