Microalgal biomass in the European food industry: navigating regulation, technological innovation, and consumer acceptance

The growing need for sustainable and nutrient-dense food sources has positioned microalgae as a promising ingredient for the food industry. Rich in high-quality proteins, essential fatty acids, vitamins, and bioactive compounds, microalgae hold great potential as functional ingredients in the development of health-promoting food products. However, regulatory, technological, and consumer-related barriers still limit their widespread adoption in Western countries. While certain species have a history of consumption, many still require approval under the EU Novel Food Regulation before commercialization. Additionally, processing and formulation challenges arise due to protein interactions, water absorption dynamics, bioaccessibility constraints, and final sensory attributes, as their strong pigmentation and marine-like flavours can impact consumer acceptance. Studies confirm that low incorporation levels (≤3 %) generally maintain favourable sensory properties in staple products. Among emerging applications, meat analogues represent a particularly promising area, where the novelty of the product category allows for more flexible taste expectations and sensory reinterpretation, although limitations in texturization remain. Sensory optimization strategies, including encapsulation and flavour masking, are being explored to enhance palatability, while pulsed electric field, mechanical (i.a., ultrasounds, high-pressure homogenization) and enzymatic treatments are being implemented to improve nutrients absorption. Although food neophobia, dietary habits, and cost remain key barriers to consumer acceptance of microalgae-based foods, neuromarketing approaches offer promising tools to influence perception and encourage adoption. Advances in cultivation efficiency, genetic engineering, formulation and processing techniques are progressively improving scalability, affordability, and sensory appeal, paving the way for microalgae to evolve from niche applications to mainstream food alternatives.