Ferreira, AliceGuerra, InêsCosta, MargaridaSilva, JoanaGouveia, Luisa2021-12-292021-12-292021-05Ferreira, Alice... [et.al.] - Future perspectives of microalgae in the food industry. In: Cultured Microalgae for the Food Industry: Current and Potential Applications. Tomas Lafarga & Francisco Gabriel Acién-Fernández (Eds).London, UK: Elsevier (Academic Press), Chapter 15, 2021, p. 387-433978-0-12-821080-2http://hdl.handle.net/10400.9/3647ABSTRACT: Microalgae have been consumed by humans for thousands of years. Research has shown that microalgae exhibit huge potential to meet the dietary needs of the growing population, generating great interest in these organisms. Thanks to their nutritional composition, mainly their high protein content, but also to the presence of bioactive compounds with functional properties that provide added health benefits, microalgae hold major opportunities for innovative and sustainable product development within the food industry. Furthermore, they possess compounds with stimulant properties that can be used to enhance agricultural yields, while providing an environmental benefit to sustainable agriculture. However, current microalgae exploitation for the food industry still presents some drawbacks, mainly because of the underdeveloped technologies and processes currently available for microalgae cultivation and processing. This chapter describes the use of microalgae as an ingredient in innovative food products with potential health benefits. It displays the research work done in a wide range of food products with incorporated microalgae, as well as some marketed microalgae-based food products commercially available today. Finally, the most promising future trends in microalgae food applications are highlighted.engMicroalgaeFatty acidsAntioxidantFood productsInnovationbook part10.1016/B978-0-12-821080-2.00008-3