Chapter 25 - Microalgae as a key ingredient in meat analogues

Abstract

In recent years, global changes in consumption patterns, whether motivated by dietary lifestyle, sustainability, health aspirations, food safety, or animal welfare, have considerably boosted the search for meat analogues. Thus, to consolidate and strengthen this segment in the market, scientists, researchers, companies, and start-ups are focused on research and development to expand the portfolio of products available through alternative plant-based protein sources and has consequently put microalgae-based products and ingredients in evidence. Microalgae, including cyanobacteria, are a broad and diverse group of microorganisms with promising potential to be a unique biologically active source for formulations of free meat products. The growing interest in this group of microorganisms as a source of protein goes back centuries and is justified by the excellent composition of high-biological-value amino acids synthesized by microalgae. In addition to the high content and quality of proteins and other essential nutrients, microalgae have a diversity of bioactive compounds with nutraceutical properties that can produce meat analogues with excellent nutritional and functional values. Furthermore, currently, microalgae are predicted to be the fastest-growing meat substitute with the most negligible environmental impact than any other alternative. Thus, to broaden the knowledge base and boost the use of microalgae in human food, this chapter provides a comprehensive approach to the current situation of microalgae in the production of meat analogues. In this sense, this chapter is based on three main topics: (1) meat analogues and the use of microalgae, (2) species of microalgae and technologies used to produce meat analogues, (3) key advances and challenges for the production viability of meat analogues with microalgae, and (4) insights about the global market.