Algae: An Emerging Global Food Source

Dear Colleagues,

The United Nations projects that the global population will reach 9.7 billion by 2050, by then adding another 2.4 billion people to our current population. This would be tantamount to adding another China and another India to our planet by mid-century. Unsurprisingly, various projections show that food production has to increase by 70 percent by 2050 to meet the planet’s escalating food demand—and all in the face of significantly diminishing land, freshwater and energy resources and under the growing threat of a changing climate. It is thus timely and expedient that algae, both an ancient and novel food source that possesses high nutritive value, high productivity and proficient adaptability to varied environments—and which are now amenable to mass production through scalable production systems—be given renewed attention as an emerging global food source with real potential to contributing effective solutions to the planet’s mounting food challenge. This Special Issue focuses on three subtopics on algae as an emerging global food source, namely: (1) algae food products and value—nutritive value of algae and types of food products; (2) algae food cultivation—methods of algae mass production (bioreactors, raceways); and (3) algae food processing—methods of processing algae as food products (drying, extrusion, etc.). It is hoped that this Special Issue will provide further evidence and impetus to the global adoption of algae as a resource-efficient and environmentally sustainable source of food, food products, food ingredients, food supplements and also as animal feed.

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• algae
• food product
• algae production
• food processing