Algae as a source of protein in the sustainable food and gastronomy industry

Algae as a source of protein in the sustainable food and gastronomy industry

IntroductionThe paper aims to examine the prospects of algae production as a source of protein in the European market. As well as highlighting the promising developments in the algae food industry in Europe. By 2027, it is expected that the algae protein market will be worth approximately USD 300 mi...

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Bibliographic Details
Main Authors: Petr Procházka, Josef Abrham, Jaroslav Cerveny, Jana Soukupová, Christine Nabwire Ouma, Kevin Jan Mullen, Petra Sanova, Lubos Smutka
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-12-01
Series:Frontiers in Sustainable Food Systems
Subjects:
algae
macro-algae
micro-algae
Spirulina
protein
nutrition
Online Access:https://www.frontiersin.org/articles/10.3389/fsufs.2023.1256473/full

Internet

https://www.frontiersin.org/articles/10.3389/fsufs.2023.1256473/full

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