Allgae's high nutritional value and versatility make it a valuable product within food production. Species like spirulina and chlorella are rich in proteins, vitamins, minerals, and antioxidants, making them popular ingredients in dietary supplements, smoothies, and health foods. Seaweeds such as nori, wakame, and kelp are commonly used in various cuisines, particularly in Asian dishes.
Algae is also a source of omega-3 fatty acids, which are important for heart health. Algal-derived ingredients, including agar and carrageenan, are used as natural thickeners, gelling agents, and stabilizers in processed foods. Algae is also being explored for its potential in sustainable food production, offering a renewable source of protein for alternative food products like plant-based meat substitutes.
