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

Mendes, Madalena; Navalho, Sofia; Ferreira, Alice; Paulino, Cristina; Figueiredo, Daniel; Silva, Daniel; Gao, Fengzheng; Gama, Florinda; Bombo, Gabriel; Jacinto, Rita; Aveiro, Susana; Schulze, Peter; Gonçalves, Ana Teresa; Pereira, Hugo; Gouveia, Luisa; Patarra, Rita; Abreu, Maria Helena; Silva, Joana; Navalho, João; Varela, João; Speranza, Lais

doi:10.3390/foods11131871

Cited by 234Seaweed-derived Bioactive CompoundsFood Industry and Aquatic BiologyConsumer Attitudes and Food Labeling

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

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Mendes, Madalena, Navalho, Sofia, Ferreira, Alice, Paulino, Cristina, Figueiredo, Daniel, Silva, Daniel, Gao, Fengzheng, Gama, Florinda +13 more·2022·Foods

DOI 10.3390/foods11131871PMC PMC9265617

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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.

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Ongoing regulatory gaps related to algae as raw materials led to the formation of CEN/TC 454 in 2017, tasked with developing standards for algal biomass, extracts, and purified compounds, including terminology, processing methods, and quality criteria.
“Ongoing regulatory gaps related to algae as raw materials led to the formation of CEN/TC 454 in 2017, tasked with developing standards for algal biomass, extracts, and purified compounds, including terminology, processing methods, and quality criteria [238].”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [238]

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Authors: Mendes, M., Navalho, S., Ferreira, A., Paulino, C., Figueiredo, D., Silva, D., Gao, F., Gama, F., Bombo, G., Jacinto, R., Aveiro, S., Schulze, P., Gonçalves, A. T., Pereira, H., Gouveia, L., Patarra, R., Abreu, M. H., Silva, J., Navalho, J., Varela, J., & Speranza, L.
Affiliations: GreenCoLab (PT)
National Laboratory of Energy and Geology (PT)
Wageningen University & Research (NL)
Nord University (NO)
GreenCoLab—Associação Oceano Verde, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal
Universidade dos Açores (PT)
ALGAplus, Produção e Comercialização de Algas e Seus Derivados, Lda., 3830-196 Ílhavo, Portugal
Allmicroalgae—Natural Products, 2445-413 Pataias, Portugal
Necton (Portugal) (PT)
Centro de Ciências do Mar do Algarve (PT)
Corresponding author: Speranza, Lais
ORCID: Mendes, Madalena
Navalho, Sofia
Ferreira, Alice
Silva, Daniel
Gao, Fengzheng
Gama, Florinda
Bombo, Gabriel
Jacinto, Rita
Aveiro, Susana
Schulze, Peter
Gonçalves, Ana Teresa
Pereira, Hugo
Gouveia, Luisa
Patarra, Rita
Silva, Joana
Varela, João
Speranza, Lais
Venue: Foods
Publisher: MDPI AG
Published: 2022-06-24
Volume: 11
Issue: 13
Pages: 1871
ISSN: 2304-8158 (ISSN-L)
DOI: 10.3390/foods11131871
PMC: PMC9265617
OpenAlex: W4283461407
Cited by: 234
References: 229
Citations by year: 2026: 47 · 2025: 63 · 2024: 66 · 2023: 48 · 2022: 10
FWCI: 3.95
Type: journal article
Language: en
Open access: gold
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
Locations: Foods (publishedVersion, cc-by)
PubMed Central (publishedVersion, cc-by)
PubMed (publishedVersion)
Socio-Environmental Systems Modeling (submittedVersion, cc-by)
DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by)
Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
Data Archiving and Networked Services (DANS) (submittedVersion, other-oa)
Funders: ProFuture project (2019–2023 “Microagae protein-rich ingredients for the food and feed of the future”) (862980, UID/BIA/00329/2020–2023, UID/Multi/04326/2020, SFRH/BGCT/135478/2018, SFRH/BD/144122/2019)
National Funds through FCT—Fundação para a Ciência e Tecnologia (862980, UID/BIA/00329/2020–2023, UID/Multi/04326/2020, SFRH/BGCT/135478/2018, SFRH/BD/144122/2019)
FCT Science and Technology Management Fellowship (862980, UID/BIA/00329/2020–2023, UID/Multi/04326/2020, SFRH/BGCT/135478/2018, SFRH/BD/144122/2019)
FCT Ph.D. (862980, UID/BIA/00329/2020–2023, UID/Multi/04326/2020, SFRH/BGCT/135478/2018, SFRH/BD/144122/2019)
Topics: Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
Keywords: edible algae, species diversity, consumer acceptance, dietary supplements, food additives

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

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