ALGAE AS AN ENVIRONMENTALLY FRIENDLY AND ALTERNATIVE FOOD SOURCE
Keywords:
algae, alternative food sources, environmentally friendly products, microalgae, Spirulina, Chlorella, food biotechnology, sustainable development.Abstract
This article analyzes the scientific and practical significance of algae as an environmentally friendly and alternative food source based on statistical data. Recent studies indicate that the protein content of certain microalgal biomass reaches 50–60%, while in Spirulina and Chlorella species it exceeds 60%. According to statistical analyses, the global market for algae-based food products and biologically active supplements is growing at an annual rate of 8–10%. The low demand for land and freshwater resources, along with the high capacity of algae to absorb carbon dioxide, determines their ecological advantages. The article highlights the application of algae in the food industry and their potential role in ensuring environmentally sustainable development.
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