**3. Use of Brown Macroalgae as Food Ingredient**

Being considered as a rich and balanced source of nutrients and bioactive compounds, consumers and food industries have a growing interest to introduce macroalgae, including *Phaeophytae*, into the dietary habits of the western countries, with new products already being launched in the markets at high rates in Europe. The usage of brown species as food ingredients has, however, to overcome huge challenges, that go from the guarantee of enough biomass to sustain the market development, to the gain of consistent knowledge of their physicochemical features, as well as understanding the extension of their impact when used as ingredients in foods. This section highlights some of the developed foods in the field of seaweed-fortified products, categorized by the respective incorporated algae species, considering the authorized seaweeds for human consumption in France/Europe [14], and finalising with the influence this incorporation has on the foods' chemical, functional and structural behaviour.
