Algae as food in Europe: an overview of species diversity and their application
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.9/3873 |
Resumo: | ABSTRACT: Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption. |
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Algae as food in Europe: an overview of species diversity and their applicationMicroalgaeFood productsInnovationAlgae marketABSTRACT: Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption.MDPIRepositório do LNEGMendes, Madalena CariaNavalho, SofiaFerreira, AlicePaulino, CristinaFigueiredo, DanielSilva, DanielGao, FengzhengGama, FlorindaBombo, GabrielJacinto, RitaAveiro, SusanaSchulze, PeterGonçalves, Ana TeresaPereira, HugoGouveia, LuisaPatarra, Rita F.Abreu, Maria HelenaSilva, JoanaNavalho, JoãoVarela, JoãoSperanza, Lais Galileu2022-07-08T11:06:59Z2022-06-01T00:00:00Z2022-06-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.9/3873engMendes, Madalena Caria... [et.al.] - Algae as food in Europe: an overview of species diversity and their application. In: Foods, 2022, vol. 11 (13), article nº 18712304-815810.3390/foods11131871info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-09-06T12:29:44Zoai:repositorio.lneg.pt:10400.9/3873Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T15:37:08.034690Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Algae as food in Europe: an overview of species diversity and their application |
title |
Algae as food in Europe: an overview of species diversity and their application |
spellingShingle |
Algae as food in Europe: an overview of species diversity and their application Mendes, Madalena Caria Microalgae Food products Innovation Algae market |
title_short |
Algae as food in Europe: an overview of species diversity and their application |
title_full |
Algae as food in Europe: an overview of species diversity and their application |
title_fullStr |
Algae as food in Europe: an overview of species diversity and their application |
title_full_unstemmed |
Algae as food in Europe: an overview of species diversity and their application |
title_sort |
Algae as food in Europe: an overview of species diversity and their application |
author |
Mendes, Madalena Caria |
author_facet |
Mendes, Madalena Caria Navalho, Sofia Ferreira, Alice Paulino, Cristina Figueiredo, Daniel Silva, Daniel Gao, Fengzheng Gama, Florinda Bombo, Gabriel Jacinto, Rita Aveiro, Susana Schulze, Peter Gonçalves, Ana Teresa Pereira, Hugo Gouveia, Luisa Patarra, Rita F. Abreu, Maria Helena Silva, Joana Navalho, João Varela, João Speranza, Lais Galileu |
author_role |
author |
author2 |
Navalho, Sofia Ferreira, Alice Paulino, Cristina Figueiredo, Daniel Silva, Daniel Gao, Fengzheng Gama, Florinda Bombo, Gabriel Jacinto, Rita Aveiro, Susana Schulze, Peter Gonçalves, Ana Teresa Pereira, Hugo Gouveia, Luisa Patarra, Rita F. Abreu, Maria Helena Silva, Joana Navalho, João Varela, João Speranza, Lais Galileu |
author2_role |
author author author author author author author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório do LNEG |
dc.contributor.author.fl_str_mv |
Mendes, Madalena Caria Navalho, Sofia Ferreira, Alice Paulino, Cristina Figueiredo, Daniel Silva, Daniel Gao, Fengzheng Gama, Florinda Bombo, Gabriel Jacinto, Rita Aveiro, Susana Schulze, Peter Gonçalves, Ana Teresa Pereira, Hugo Gouveia, Luisa Patarra, Rita F. Abreu, Maria Helena Silva, Joana Navalho, João Varela, João Speranza, Lais Galileu |
dc.subject.por.fl_str_mv |
Microalgae Food products Innovation Algae market |
topic |
Microalgae Food products Innovation Algae market |
description |
ABSTRACT: Algae have been consumed for millennia in several parts of the world as food, food supplements, and additives, due to their unique organoleptic properties and nutritional and health benefits. Algae are sustainable sources of proteins, minerals, and fiber, with well-balanced essential amino acids, pigments, and fatty acids, among other relevant metabolites for human nutrition. This review covers the historical consumption of algae in Europe, developments in the current European market, challenges when introducing new species to the market, bottlenecks in production technology, consumer acceptance, and legislation. The current algae species that are consumed and commercialized in Europe were investigated, according to their status under the European Union (EU) Novel Food legislation, along with the market perspectives in terms of the current research and development initiatives, while evaluating the interest and potential in the European market. The regular consumption of more than 150 algae species was identified, of which only 20% are approved under the EU Novel Food legislation, which demonstrates that the current legislation is not broad enough and requires an urgent update. Finally, the potential of the European algae market growth was indicated by the analysis of the trends in research, technological advances, and market initiatives to promote algae commercialization and consumption. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-07-08T11:06:59Z 2022-06-01T00:00:00Z 2022-06-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.9/3873 |
url |
http://hdl.handle.net/10400.9/3873 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Mendes, Madalena Caria... [et.al.] - Algae as food in Europe: an overview of species diversity and their application. In: Foods, 2022, vol. 11 (13), article nº 1871 2304-8158 10.3390/foods11131871 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130237667115008 |