According to Greene (2022), in the next 25 years society must intensify food production while minimizing impacts on climate, land use, freshwater, and biodiversity. Microalgae production emerges as a high-potential solution, offering rapid growth, nutrient density, and environmental advantages that traditional crops cannot match.
Microalgae grow 20–30% faster than conventional crops and do not compete for arable land (Greenwell, 2010; Mala, 2016; McDill, 2009). This characteristic allows microalgae to supplement food systems without exacerbating land scarcity, making it a strategic tool for closing projected gaps in global nutritional supply (Greene, 2022).
Nutritionally, microalgae are rich in phycocyanin proteins and omega-3 fatty acids, supporting cellular health, energy metabolism, and cardiovascular and immune function (Yang, 2020). Their high antioxidant content, including beta carotene and astaxanthin, also confers potential benefits in reducing the risk of cancers such as breast, lung, and pancreatic, while promoting skin and eye health. These properties have driven interest in incorporating microalgae into processed foods, where compounds like exopolysaccharides act as natural thickeners and stabilizers, enhancing flavor, texture, and shelf life. Red microalgae, for example, help maintain crispiness in potato chips, while spirulina provides natural blue coloring for confectionery.
The aquaculture industry faces a critical challenge: limited fishmeal supplies and rising costs threaten sustainability. Microalgae offer a viable protein alternative, enhancing growth, feed utilization, stress tolerance, disease resistance, and carcass quality in fish (Roy, 2015). By substituting partially or fully for fishmeal, microalgae reduce reliance on wild fish stocks, contributing to both ecological and economic sustainability.
Marine microalgae cultivation does not require soil, irrigation, or conventional fertilizers, avoiding runoff and eutrophication risks. By reducing pressure on arable land and freshwater, algae-based food systems can mitigate deforestation and biodiversity loss while lowering greenhouse gas emissions (Greene, 2022). Integrated into aquaculture, they further minimize the need for antibiotics and chemical interventions, supporting both ecosystem health and food safety.
The potential for microalgae extends beyond food production. Its compounds can be leveraged in functional foods, nutraceuticals, and industrial bioproducts, embedding it as a cornerstone of the circular bioeconomy. By creating high-value outputs from minimal resource inputs, microalgae exemplify how innovation can reconcile food security with environmental sustainability.
As global demand for nutrient-dense food escalates, microalgae-based solutions offer measurable advantages: high growth rates, superior nutritional profiles, aquaculture integration, and minimized ecological impact. Adoption at scale would not only enhance food security but also reduce the environmental footprint of current agricultural systems, delivering a tangible contribution to global sustainability targets.
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