meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2023-8-3-212-219meat-283Research ArticleСтатьиMicroalgae as alternative proteins for the sustainable food industry: A reviewhttps://orcid.org/0000-0003-1660-8806SonE.

Eunhye Son, MA, PhD Candidate, Department of Beauty Industry, Graduate School

2, Bomun-ro 34da-gil, Seongbuk-gu, Seoul 02844

Tel.: +82–2–910–5923

grace_son@naver.comhttps://orcid.org/0000-0001-6078-5899KwonK. H.

Ki Han Kwon, PhD, Professor, College of General Education

77, Jeongneung-ro, Seongbuk-gu, Seoul

Tel.: +82–2–910–5923

kihan.kwon@kookmin.ac.krSungshin Women’s UniversityKorea, Republic ofKookmin UniversityKorea, Republic of20230910202383212219Copyright © Son E., Kwon K.H., 20232023Son E., Kwon K.H.Son E., Kwon K.H.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/283

This paper reviews the nutritional properties and consumer perceptions of microalgae foods through various recent studies on alternative protein sources. Food choices, including meat consumption, are a common concern for humanity. Thus, we focused on whether microalgae foods have a sufficient value as a protein source and what nutritional benefits they have. Based on existing papers, we conducted a systematic review using Web of Science, Google Scholar, and Scopus to comprehensively investigate and summarize the nutritional characteristics of microalgae, sustainable diets, and awareness of microalgae as an alternative protein source. Research has shown that microalgae have been consumed by humans as a protein source since ancient times, and contain enough protein to be used as an alternative protein source. They also have many other nutritional benefits, such as vitamins. We have found that consumers are increasingly interested in alternative protein sources, and the more they learn about microalgae, the more accepting they become. These results may suggest a need for further research to improve microalgae as an alternative protein source in the long run and develop them into a variety of foods.

food resourcesmeat alternativesalternative proteinssustainable dietsfood consumption standardsReferencesWeinrich, R., Elshiewy, O. (2019). Preference and willingness to pay for meat substitutes based on micro-algae. Appetite, 142, Aticle 104353. https://doi.org/10.1016/j.appet.2019.104353Weinrich, R., Elshiewy, O. (2019). Preference and willingness to pay for meat substitutes based on micro-algae. Appetite, 142, Aticle 104353. https://doi.org/10.1016/j.appet.2019.104353Gorbunova, N. A., Zakharov, A. N. (2021). Edible insects as a source of alternative protein. A review. Theory and Practice of Meat Processing, 6(1), 23–32. https://doi.org/10.21323/2414-438X-2021-6-1-23-32Gorbunova, N. A., Zakharov, A. N. (2021). Edible insects as a source of alternative protein. A review. Theory and Practice of Meat Processing, 6(1), 23–32. https://doi.org/10.21323/2414-438X-2021-6-1-23-32de Boer, J., Schosler, H., Aiking, H. (2017). Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters. Appetite, 113, 387–397. https://doi.org/10.1016/j.appet.2017.03.007de Boer, J., Schosler, H., Aiking, H. (2017). Towards a reduced meat diet: Mindset and motivation of young vegetarians, low, medium and high meat-eaters. Appetite, 113, 387–397. https://doi.org/10.1016/j.appet.2017.03.007Elzerman, J. E., Hoek, A. C., van Boekel, M. J. A. S., Luning, P. A. (2015). Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context. Food Quality and Preference, 42, 56–65. https://doi.org/10.1016/j.foodqual.2015.01.010Elzerman, J. E., Hoek, A. C., van Boekel, M. J. A. S., Luning, P. A. (2015). Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context. Food Quality and Preference, 42, 56–65. https://doi.org/10.1016/j.foodqual.2015.01.010Apostolidis, C., McLeay, F. (2016). Should we stop meating like this? Reducing meat consumption through substitution. Food Policy, 65, 74–89. https://doi.org/10.1016/j.food-pol.2016.11.002Apostolidis, C., McLeay, F. (2016). Should we stop meating like this? Reducing meat consumption through substitution. Food Policy, 65, 74–89. https://doi.org/10.1016/j.food-pol.2016.11.002Putnik, P., Kovačević, D. B. (2021). Meat consumption: theory, practice and future prospects. Theory and Practice of Meat Processing, 6(4), 335–342. https://doi.org/10.21323/2414-438X-2021-6-4-335-342Putnik, P., Kovačević, D. B. (2021). Meat consumption: theory, practice and future prospects. Theory and Practice of Meat Processing, 6(4), 335–342. https://doi.org/10.21323/2414-438X-2021-6-4-335-342Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T. et al. (2016). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference, 52, 237–243. https://doi.org/10.1016/j.foodqual.2016.05.004Caparros Megido, R., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T. et al. (2016). Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference, 52, 237–243. https://doi.org/10.1016/j.foodqual.2016.05.004Matos, Â. P. (2019). Microalgae as a Potential Source of Proteins. Chapter in a book: Proteins: Sustainable Source, Processing and Applications. Academic Press, 2019. https://doi.org/10.1016/b978-0-12-816695-6.00003-9Matos, Â. P. (2019). Microalgae as a Potential Source of Proteins. Chapter in a book: Proteins: Sustainable Source, Processing and Applications. Academic Press, 2019. https://doi.org/10.1016/b978-0-12-816695-6.00003-9Garcia, J. L., de Vicente, M., Galan, B. (2017). Microalgae, old sustainable food and fashion nutraceuticals. Microbial Biotechnology, 10(5), 1017–1024. https://doi.org/10.1111/1751-7915.12800Garcia, J. L., de Vicente, M., Galan, B. (2017). Microalgae, old sustainable food and fashion nutraceuticals. Microbial Biotechnology, 10(5), 1017–1024. https://doi.org/10.1111/1751-7915.12800Matos, Â. P. (2017). The impact of microalgae in food science and technology. Journal of the American Oil Chemists’ Society, 94(11), 1333–1350. https://doi.org/10.1007/s11746-017-3050-7Matos, Â. P. (2017). The impact of microalgae in food science and technology. Journal of the American Oil Chemists’ Society, 94(11), 1333–1350. https://doi.org/10.1007/s11746-017-3050-7Sharma, N. K., Rai, A. K. (2011). Biodiversity and biogeography of microalgae: progress and pitfalls. Environmental Reviews, 19, 1–15. https://doi.org/doi.org/10.1139/a10-020Sharma, N. K., Rai, A. K. (2011). Biodiversity and biogeography of microalgae: progress and pitfalls. Environmental Reviews, 19, 1–15. https://doi.org/doi.org/10.1139/a10-020Klamczynska, B., Mooney, W. D. (2016). Heterotrophic Microalgae. Chapter in a book: Sustainable Protein Sources. Academic Press, 2016. https://doi.org/10.1016/b978-0-12-802778-3.00020-2Klamczynska, B., Mooney, W. D. (2016). Heterotrophic Microalgae. Chapter in a book: Sustainable Protein Sources. Academic Press, 2016. https://doi.org/10.1016/b978-0-12-802778-3.00020-2Pascoal, P. V., Ribeiro, D. M., Cereijo, C. R., Santana, H., Nascimento, R. C., Steindorf, A. S. et al. (2021). Biochemical and phylogenetic characterization of the wastewater tolerant Chlamydomonas biconvexa Embrapa|LBA40 strain cultivated in palm oil mill effluent. PLoS One, 16(4), Article e0249089. https://doi.org/10.1371/journal.pone.0249089Pascoal, P. V., Ribeiro, D. M., Cereijo, C. R., Santana, H., Nascimento, R. C., Steindorf, A. S. et al. (2021). Biochemical and phylogenetic characterization of the wastewater tolerant Chlamydomonas biconvexa Embrapa|LBA40 strain cultivated in palm oil mill effluent. PLoS One, 16(4), Article e0249089. https://doi.org/10.1371/journal.pone.0249089Scherer, L., Svenning, J. _C., Huang, J., Seymour, C. L., Sandel, B., Mueller, N. et al. (2020). Global priorities of environmental issues to combat food insecurity and biodiversity loss. Science of The Total Environment, 730, Article 139096. https://doi.org/10.1016/j.scitotenv.2020.139096Scherer, L., Svenning, J. _C., Huang, J., Seymour, C. L., Sandel, B., Mueller, N. et al. (2020). Global priorities of environmental issues to combat food insecurity and biodiversity loss. Science of The Total Environment, 730, Article 139096. https://doi.org/10.1016/j.scitotenv.2020.139096de Mendonça, H.V., Assemany, P., Abreu, M., Couto, E., Maciel, A. M., Duarte, R. L. et al. (2021). Microalgae in a global world: New solutions for old problems? Renewable Energy, 165, 842–862. https://doi.org/10.1016/j.renene.2020.11.014de Mendonça, H.V., Assemany, P., Abreu, M., Couto, E., Maciel, A. M., Duarte, R. L. et al. (2021). Microalgae in a global world: New solutions for old problems? Renewable Energy, 165, 842–862. https://doi.org/10.1016/j.renene.2020.11.014Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L. et al. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519–525. https://doi.org/10.1038/s41586-018-0594-0Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B. L., Lassaletta, L. et al. (2018). Options for keeping the food system within environmental limits. Nature, 562(7728), 519–525. https://doi.org/10.1038/s41586-018-0594-0Borowitzka, M. A. (2018). Microalgae in Medicine and Human Health. Chapter in a book: Microalgae in Health and Disease Prevention. Academic Press, 2018. https://doi.org/10.1016/b978-0-12-811405-6.00009-8Borowitzka, M. A. (2018). Microalgae in Medicine and Human Health. Chapter in a book: Microalgae in Health and Disease Prevention. Academic Press, 2018. https://doi.org/10.1016/b978-0-12-811405-6.00009-8de Oliveira, A.P.F., Bragotto, A.P.A. (2022). Microalgae-based products: Food and public health. Future Foods, 6, Article 100157. https://doi.org/10.1016/j.fufo.2022.100157de Oliveira, A.P.F., Bragotto, A.P.A. (2022). Microalgae-based products: Food and public health. Future Foods, 6, Article 100157. https://doi.org/10.1016/j.fufo.2022.100157Araújo, R., Peteiro, C. (2021). Algae as food and food supplements. Union. European Commission, Joint Research Centre, Publications Office, 2021 Retrieved from https://data.europa.eu/doi/10.2760/049515 Accessed June 02, 2023Araújo, R., Peteiro, C. (2021). Algae as food and food supplements. Union. European Commission, Joint Research Centre, Publications Office, 2021 Retrieved from https://data.europa.eu/doi/10.2760/049515 Accessed June 02, 2023Singh, H., Singh, J., Singh, S. K., Singh, N., Paul, S., Sohal, H. S. et al. (2019). Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification. Journal of Dispersion Science and Technology, 41(11), 1674–1689. https://doi.org/10.1080/01932691.2019.1634587Singh, H., Singh, J., Singh, S. K., Singh, N., Paul, S., Sohal, H. S. et al. (2019). Vitamin E TPGS based palatable, oxidatively and physically stable emulsion of microalgae DHA oil for infants, children and food fortification. Journal of Dispersion Science and Technology, 41(11), 1674–1689. https://doi.org/10.1080/01932691.2019.1634587Boukid, F., Castellari, M. (2021). Food and beverages containing algae and derived ingredients launched in the market from 2015 to 2019: A front-of-pack labeling perspective with a special focus on Spain. Foods, 10(1), Article 173. https://doi.org/10.3390/foods10010173Boukid, F., Castellari, M. (2021). Food and beverages containing algae and derived ingredients launched in the market from 2015 to 2019: A front-of-pack labeling perspective with a special focus on Spain. Foods, 10(1), Article 173. https://doi.org/10.3390/foods10010173Canelli, G., Tarnutzer, C., Carpine, R., Neutsch, L., Bolten, C. J., Dionisi, F. et al. (2020). Biochemical and nutritional evaluation of Chlorella and Auxenochlorella biomasses relevant for food application. Frontiers in Nutrition, 7, Article 565996. https://doi.org/10.3389/fnut.2020.565996Canelli, G., Tarnutzer, C., Carpine, R., Neutsch, L., Bolten, C. J., Dionisi, F. et al. (2020). Biochemical and nutritional evaluation of Chlorella and Auxenochlorella biomasses relevant for food application. Frontiers in Nutrition, 7, Article 565996. https://doi.org/10.3389/fnut.2020.565996Uribe-Wandurraga, Z. N., Igual, M., Reino-Moyón, J., García-Segovia, P., Martínez-Monzó, J. (2020). Effect of microalgae (Arthrospira platensis and Chlorella vulgaris) addition on 3D printed cookies. Food Biophysics, 16(1), 27–39. https://doi.org/10.1007/s11483–020–09642-yUribe-Wandurraga, Z. N., Igual, M., Reino-Moyón, J., García-Segovia, P., Martínez-Monzó, J. (2020). Effect of microalgae (Arthrospira platensis and Chlorella vulgaris) addition on 3D printed cookies. Food Biophysics, 16(1), 27–39. https://doi.org/10.1007/s11483–020–09642-yCarrasco-Reinado, R., Escobar, A., Carrera, C., Guarnizo, P., Vallejo, R. A., Fernández-Acero, F. J. (2019). Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols. LWT, 114, Article 108385. https://doi.org/10.1016/j.lwt.2019.108385Carrasco-Reinado, R., Escobar, A., Carrera, C., Guarnizo, P., Vallejo, R. A., Fernández-Acero, F. J. (2019). Valorization of microalgae biomass as a potential source of high-value sugars and polyalcohols. LWT, 114, Article 108385. https://doi.org/10.1016/j.lwt.2019.108385Bleakley, S., Hayes, M. (2017). Algal proteins: Extraction, application, and challenges concerning production. Foods, 6(5), Article 33. https://doi.org/10.3390/foods6050033Bleakley, S., Hayes, M. (2017). Algal proteins: Extraction, application, and challenges concerning production. Foods, 6(5), Article 33. https://doi.org/10.3390/foods6050033Tredici, M. R., Rodolfi, L., Biondi, N., Bassi, N., Sampietro, G. (2016). Techno-economic analysis of microalgal biomass production in a 1-ha Green Wall Panel (GWP®) plant. Algal Research, 19, 253–263. https://doi.org/10.1016/j.algal.2016.09.005Tredici, M. R., Rodolfi, L., Biondi, N., Bassi, N., Sampietro, G. (2016). Techno-economic analysis of microalgal biomass production in a 1-ha Green Wall Panel (GWP®) plant. Algal Research, 19, 253–263. https://doi.org/10.1016/j.algal.2016.09.005Ferreira, A. F., Ferreira, A., Dias, A. P. S., Gouveia, L. (2020). Pyrolysis of Scenedesmus obliquus biomass following the treatment of different wastewaters. BioEnergy Research, 13(3), 896–906. https://doi.org/10.1007/s12155-020-10102-1Ferreira, A. F., Ferreira, A., Dias, A. P. S., Gouveia, L. (2020). Pyrolysis of Scenedesmus obliquus biomass following the treatment of different wastewaters. BioEnergy Research, 13(3), 896–906. https://doi.org/10.1007/s12155-020-10102-1Wang, Y., Tibbetts, S. M., McGinn, P. J. (2021). Microalgae as sources of high-quality protein for human food and protein supplements. Foods, 10(12), Article 3002. https://doi.org/10.3390/foods10123002Wang, Y., Tibbetts, S. M., McGinn, P. J. (2021). Microalgae as sources of high-quality protein for human food and protein supplements. Foods, 10(12), Article 3002. https://doi.org/10.3390/foods10123002Acquah, C., Tibbetts, S. M., Pan, S., Udenigwe, C. (2020). Nutritional quality and bioactive properties of proteins and peptides from microalgae. Chapter in a book: Handbook of Microalgae-Based Processes and Products. Academic Press, 2020. https://doi.org/10.1016/b978-0-12-818536-0.00019-1Acquah, C., Tibbetts, S. M., Pan, S., Udenigwe, C. (2020). Nutritional quality and bioactive properties of proteins and peptides from microalgae. Chapter in a book: Handbook of Microalgae-Based Processes and Products. Academic Press, 2020. https://doi.org/10.1016/b978-0-12-818536-0.00019-1Caporgno, M. P., Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, 5, Article 58. https://doi.org/10.3389/fnut.2018.00058Caporgno, M. P., Mathys, A. (2018). Trends in microalgae incorporation into innovative food products with potential health benefits. Frontiers in Nutrition, 5, Article 58. https://doi.org/10.3389/fnut.2018.00058Shevkani, K., Singh, N., Chen, Y., Kaur, A., Yu, L. (2019). Pulse proteins: secondary structure, functionality and applications. Journal of Food Science and Technology, 56(6), 2787–2798. https://doi.org/10.1007/s13197-019-03723-8Shevkani, K., Singh, N., Chen, Y., Kaur, A., Yu, L. (2019). Pulse proteins: secondary structure, functionality and applications. Journal of Food Science and Technology, 56(6), 2787–2798. https://doi.org/10.1007/s13197-019-03723-8Nosworthy, M. G., Franczyk, A. J., Medina, G., Neufeld, J., Appah, P., Utioh, A. et al. (2017). Effect of processing on the in vitro and in vivo protein quality of yellow and green split peas (Pisum sativum). Journal of Agricultural and Food Chemistry, 65(35), 7790–7796. https://doi.org/10.1021/acs.jafc.7b03597Nosworthy, M. G., Franczyk, A. J., Medina, G., Neufeld, J., Appah, P., Utioh, A. et al. (2017). Effect of processing on the in vitro and in vivo protein quality of yellow and green split peas (Pisum sativum). Journal of Agricultural and Food Chemistry, 65(35), 7790–7796. https://doi.org/10.1021/acs.jafc.7b03597Wells, M. L., Potin, P., Craigie, J. S., Raven, J. A., Merchant, S. S., Helliwell, K. E. et al. (2017). Algae as nutritional and functional food sources: revisiting our understanding. Journal of Applied Phycology, 29(2), 949–982. https://doi.org/10.1007/s10811-016-0974-5Wells, M. L., Potin, P., Craigie, J. S., Raven, J. A., Merchant, S. S., Helliwell, K. E. et al. (2017). Algae as nutritional and functional food sources: revisiting our understanding. Journal of Applied Phycology, 29(2), 949–982. https://doi.org/10.1007/s10811-016-0974-5Banaszek, A., Townsend, J. R., Bender, D., Vantrease, W. C., Marshall, A. C., Johnson, K. D. (2019). The effects of whey vs. pea protein on physical adaptations following 8-weeks of High-Intensity Functional Training (HIFT): A pilot study. Sports (Basel), 7(1), Article 12. https://doi.org/10.3390/sports7010012Banaszek, A., Townsend, J. R., Bender, D., Vantrease, W. C., Marshall, A. C., Johnson, K. D. (2019). The effects of whey vs. pea protein on physical adaptations following 8-weeks of High-Intensity Functional Training (HIFT): A pilot study. Sports (Basel), 7(1), Article 12. https://doi.org/10.3390/sports7010012CFSAN/Office of food Additive Safety. (2003). Agency Response Letter: GRAS Notice No. GRN000127. U. S. Food and Drug Administration. https://www.algbiotek.com/spirulina-sertifikalar/spirulina-gras-2012.pdfCFSAN/Office of food Additive Safety. (2003). Agency Response Letter: GRAS Notice No. GRN000127. U. S. Food and Drug Administration. https://www.algbiotek.com/spirulina-sertifikalar/spirulina-gras-2012.pdfZhou, L., Li, K., Duan, X., Hill, D., Barrow, C., Dunshea, F., Martin, G. et al. (2022). Bioactive compounds in microalgae and their potential health benefits. Food Bioscience, 49, Article 101932. https://doi.org/10.1016/j.fbio.2022.101932Zhou, L., Li, K., Duan, X., Hill, D., Barrow, C., Dunshea, F., Martin, G. et al. (2022). Bioactive compounds in microalgae and their potential health benefits. Food Bioscience, 49, Article 101932. https://doi.org/10.1016/j.fbio.2022.101932Weinrich, R., Elshiewy, O. (2023). A cross-country analysis of how food-related lifestyles impact consumers’ attitudes towards microalgae consumption. Algal Research, 70, Article 102999. https://doi.org/10.1016/j.algal.2023.102999Weinrich, R., Elshiewy, O. (2023). A cross-country analysis of how food-related lifestyles impact consumers’ attitudes towards microalgae consumption. Algal Research, 70, Article 102999. https://doi.org/10.1016/j.algal.2023.102999Lafarga, T., Rodríguez-Bermúdez, R., Morillas-España, A., Villaró, S., García-Vaquero, M., Morán, L. et al. (2021). Consumer knowledge and attitudes towards microalgae as food: The case of Spain. Algal Research, 54, Article 102174. https://doi.org/10.1016/j.algal.2020.102174Lafarga, T., Rodríguez-Bermúdez, R., Morillas-España, A., Villaró, S., García-Vaquero, M., Morán, L. et al. (2021). Consumer knowledge and attitudes towards microalgae as food: The case of Spain. Algal Research, 54, Article 102174. https://doi.org/10.1016/j.algal.2020.102174Weinrich, R. (2018). Cross-cultural comparison between German, French and Dutch consumer preferences for meat substitutes. Sustainability, 10(6), Article 1819. https://doi.org/10.3390/su10061819Weinrich, R. (2018). Cross-cultural comparison between German, French and Dutch consumer preferences for meat substitutes. Sustainability, 10(6), Article 1819. https://doi.org/10.3390/su10061819Thomas, C., Symoneaux, R., Gaelle, P.-S., Picouet, P. A., Maître, I. (2020). Perceptions of spirulina from French consumers of organic products. HAL Open Science, Preprint submitted on 23 May 2020. HAL Id: hal-02615769. Retrieved from https://hal.science/hal-02615769v1/document Accessed June 06, 2023Thomas, C., Symoneaux, R., Gaelle, P.-S., Picouet, P. A., Maître, I. (2020). Perceptions of spirulina from French consumers of organic products. HAL Open Science, Preprint submitted on 23 May 2020. HAL Id: hal-02615769. Retrieved from https://hal.science/hal-02615769v1/document Accessed June 06, 2023Moons, I., Barbarossa, C., de Pelsmacker, P. (2018). The determinants of the adoption intention of eco-friendly functional food in different market segments. Ecological Economics, 151(C), 151–161. https://doi.org/10.1016/j.ecolecon.2018.05.012Moons, I., Barbarossa, C., de Pelsmacker, P. (2018). The determinants of the adoption intention of eco-friendly functional food in different market segments. Ecological Economics, 151(C), 151–161. https://doi.org/10.1016/j.ecolecon.2018.05.012Al-Thawadi, S. (2018). Public perception of algal consumption as an alternative food in the Kingdom of Bahrain. Arab Journal of Basic and Applied Sciences, 25(1), 1–12. https://doi.org/10.1080/25765299.2018.1449344Al-Thawadi, S. (2018). Public perception of algal consumption as an alternative food in the Kingdom of Bahrain. Arab Journal of Basic and Applied Sciences, 25(1), 1–12. https://doi.org/10.1080/25765299.2018.1449344Weickert, S., Grahl, S., Weinrich, R. (2021). Algae production technology: Effect of framing on German consumer acceptance. Algal Research, 58, Article 102410. https://doi.org/10.1016/j.algal.2021.102401Weickert, S., Grahl, S., Weinrich, R. (2021). Algae production technology: Effect of framing on German consumer acceptance. Algal Research, 58, Article 102410. https://doi.org/10.1016/j.algal.2021.102401Novoveska, L., Ross, M. E., Stanley, M. S., Pradelles, R., Wasiolek, V., Sassi, J. -F. (2019). Microalgal carotenoids: A review of production, current markets, regulations, and future direction. Marine Drugs, 17(11). Article 640. https://doi.org/10.3390/md17110640Novoveska, L., Ross, M. E., Stanley, M. S., Pradelles, R., Wasiolek, V., Sassi, J. -F. (2019). Microalgal carotenoids: A review of production, current markets, regulations, and future direction. Marine Drugs, 17(11). Article 640. https://doi.org/10.3390/md17110640EU. Publications Office of the European Union. (2015). Regulation (EU) 2015/2283 of the European Parliament and of the Council. Retrieved from https://eur-lex.europa.eu/TodayOJEU. Publications Office of the European Union. (2015). Regulation (EU) 2015/2283 of the European Parliament and of the Council. Retrieved from https://eur-lex.europa.eu/TodayOJPrüser, T. F., Braun, P. G., Wiacek, C. (2021). Microalgae as a novel food: Potential and legal framework. Ernaehrungs Umschau, 68(4), 78–85. https://doi.org/10.4455/eu.2021.016Prüser, T. F., Braun, P. G., Wiacek, C. (2021). Microalgae as a novel food: Potential and legal framework. Ernaehrungs Umschau, 68(4), 78–85. https://doi.org/10.4455/eu.2021.016Augustsson, A., Qvarforth, A., Engstrom, E., Paulukat, C., Rodushkin, I. (2021). Trace and major elements in food supplements of different origin: Implications for daily intake levels and health risks. Toxicology Reports, 8, 1067–1080. https://doi.org/10.1016/j.toxrep.2021.04.012Augustsson, A., Qvarforth, A., Engstrom, E., Paulukat, C., Rodushkin, I. (2021). Trace and major elements in food supplements of different origin: Implications for daily intake levels and health risks. Toxicology Reports, 8, 1067–1080. https://doi.org/10.1016/j.toxrep.2021.04.012Hachicha, R., Elleuch, F., Ben Hlima, H., Dubessay, P., de Baynast, H., Delattre, C. et al. (2022). Biomolecules from microalgae and cyanobacteria: Applications and market survey. Applied Sciences, 12(4), Article 1924. https://doi.org/10.3390/app12041924Hachicha, R., Elleuch, F., Ben Hlima, H., Dubessay, P., de Baynast, H., Delattre, C. et al. (2022). Biomolecules from microalgae and cyanobacteria: Applications and market survey. Applied Sciences, 12(4), Article 1924. https://doi.org/10.3390/app12041924Ullmann, J., Grimm, D. (2021). Algae and their potential for a future bioeconomy, landless food production, and the socio-economic impact of an algae industry. Organic Agriculture, 11(2), 261–267. https://doi.org/10.1007/s13165-020-00337-9Ullmann, J., Grimm, D. (2021). Algae and their potential for a future bioeconomy, landless food production, and the socio-economic impact of an algae industry. Organic Agriculture, 11(2), 261–267. https://doi.org/10.1007/s13165-020-00337-9Henchion, M., Hayes, M., Mullen, A. M., Fenelon, M., Tiwari, B. (2017). Future protein supply and demand: Strategies and factors influencing a sustainable equilibrium. Foods, 6(7), Article 53. https://doi.org/10.3390/foods6070053Henchion, M., Hayes, M., Mullen, A. M., Fenelon, M., Tiwari, B. (2017). Future protein supply and demand: Strategies and factors influencing a sustainable equilibrium. Foods, 6(7), Article 53. https://doi.org/10.3390/foods6070053Munialo, C. D., Stewart, D., Campbell, L., Euston, S. R. (2022). Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review. Future Foods, 6, Article 100152. https://doi.org/10.1016/j.fufo.2022.100152Munialo, C. D., Stewart, D., Campbell, L., Euston, S. R. (2022). Extraction, characterisation and functional applications of sustainable alternative protein sources for future foods: A review. Future Foods, 6, Article 100152. https://doi.org/10.1016/j.fufo.2022.100152

The authors declare that there are no conflicts of interest present.