By 2050, global food production must increase by 70% to 100% from current levels to meet the estimated population of nearly ten billion people (Tilman et al., 2011; FAO, 2009). Protein, in particular, is one of the key nutrients that may become scarce in the future. To meet consumer demand and projected global protein requirements, alternative protein sources and manufacturing methods are needed (Neo et al., 2023).
In addition to animal proteins, plant proteins can be a good alternative source of protein. Algae have become viable sources of protein due to their unique characteristics compared to animals (Chew et al., 2017). Algae grow quickly, consume low amounts of water, perform bioremediation, and do not promote competition for arable land for their cultivation (Bleakley; Hayes, 2017).
Faced with the global challenge of ensuring food security for a future global population, it is crucial to explore alternative protein sources to meet the growing demand for food. In this context, Brazil emerges as a potential strategic market for the development and expansion of these alternatives. The Good Food Institute (GFI) Brazil recognizes the urgency of investigating and understanding the possibilities offered by algae as a viable source of protein.
Macroalgae and microalgae are considered effective and important sources of protein in the universe plant based (Chew et al., 2017). Some species of macroalgae and microalgae have protein levels comparable to those found in standard protein sources such as milk, eggs, and soybeans. In addition, algae have better productivity and nutritional value than traditional protein-rich crops, so the use of algae for protein synthesis has more advantages (Bleakley; Hayes, 2017).
Therefore, the objective of this paper is to conduct a comprehensive study that not only introduces the fundamentals of algae cultivation, harvesting and protein extraction, but also explores their potential use in human nutrition. The study will also analyze the nutritional and technological aspects of algae as alternative ingredients in the protein sector, and aspects related to food safety.
In addition to contributing to scientific knowledge on the subject, the study also aims to foster the development of a sustainable production chain around algae as a source of alternative proteins. Therefore, by providing solid and comprehensive information on the potential of algae as a source of protein, GFI seeks to catalyze the advancement of this emerging sector, paving the way for new research, innovations and discussions in the field of sustainable and safe food.
