Microalgae to Contrast the Climate Change: A Novel Food and Feed Ingredient With Technological Applications

The overpopulation and the negative impact of conventional crops and livestock on the environment are forcing the introduction in the food market of sustainable alternative ingredients. Microalgae may be an alternative source of proteins thanks to their easy cultivation, low land-use intensity and resources. In addition, this matrix can be exploited for the treatment of urban, agricultural and industrial wastewaters and in aquaculture and hydroponic, representing an important component in the perspective of a waste-saving circular process. This chapter aims at describing the chemical composition of microalgae and their current applications in food industry as novel functional and technological ingredients. It is also reported the state-of-art of current cultivation technologies of microalgal biomasses. Further efforts are still required to reduce process, energy and water usage during microalgae growth as well as to enhance the texture, taste and appeal of microalgae-based food products, thus increasing the number of consumers willing to buy them.