Disruptive potential of microalgae proteins: Shaping the future of the food industry

The world population is expected to reach 9.8 billion by 2050 according to a report by the United Nations. The global demand for alternative proteins from different sources, such as microalgae, mycoproteins, insects, cell-based, cultured meat, meat substitutes, dairy alternatives, and fungi-based proteins, is projected to reach USD 290 billion by 2035. Due to their similar characteristics, offered at a relatively more affordable cost than animal proteins, alternative plant-based proteins are experiencing significant global demand. In recent years, industrial production of microalgal biomass has received attention due to its rich content of quality proteins, lipids, fatty acids, and pigments, whose products are of commercial interest in the field of food technology and engineering. Microalgae can be grown easily in open and closed systems for biomass and high-value products. Spirulina and Chlorella have the outstanding ability to accumulate protein and have already been used in meat substitutes, food products, feed, nutraceuticals, and pharmaceuticals. Here, we review the current literature, including new insights into the patent landscape about algal protein wholistically for its quality, culture conditions, recovery, and potential applications for food uses, and discuss its potential to find alternative protein sources for global needs.