Jiangyu Zhu, Xue Xiao, Weihua Du, Yifei Cai, Zhengfei Yang, Yongqi Yin, Minato Wakisaka, Jiangxin Wang, Zixin Zhou, Dongqin Liu, Weiming Fang
As the world's population and income levels continue to rise, there is a substantial increase in the demand for meat, which poses significant environmental challenges due to large-scale livestock production. This review explores the potential of microalgae as a sustainable protein source for meat analogues. The nutritional composition, functional properties, and environmental advantages of microalgae are analyzed. Additionally, current obstacles to large-scale microalgal food production are addressed, such as strain development, contamination risks, water usage, and downstream processing...
April 16, 2024: Food Chemistry