Algae in Food and Feed

Algae are primary producers which present a remarkable source of different nutrients. While the high protein content of various species is one of the main reasons to consider them as an unconventional source of proteins, oils from microalgae rich in some PUFAs seem particularly suitable for children, pregnant women, vegetarians and patients with fish allergies. Since algae also represent an important source of vitamins, minerals, antioxidants and natural colorants, the incorporation of the whole biomass in food and feed could be used to provide the color, increment nutritional value, and improve texture or resistance to oxidation. The incorporation of microalgae biomass in the traditional food is a way to design attractive and healthy new products. Even when used in small amounts in nutrition of different animals, algae have been credited with improving the immune system, the increasing of weight, the number of eggs, reproductive performance, or reducing cholesterol levels, indicating the possibility of new farming methods in order to improve the quality of meat and eggs. Also, their importance in aquaculture is not surprising since they are natural food for these organisms. Finally, the nature’s richest and most complete source of organic nutrition, becoming a health food worldwide because of the high protein content and various bioactive compounds is microalga Spirulina.