Your card expires on .Update your payment information to continue being a member of elDiario.es.Your support is still needed.It seems that you had problems registering as a member in elDiario.es.Finish the process in just a few minutes.We need you more than ever.Your payment details are wrong or incomplete.Update your data to renew the fee and not cause cancellation as a member of elDiario.esMicroalgae are, as the name suggests, the smallest algae.Often single-celled organisms that thrive in salt or fresh water and get their energy from photosynthesis.In recent years they have generated significant interest because they are plant organisms with a great capacity to adapt to changes that occur in their environment without damaging it.They are currently highly valued substances in the cosmetic, pharmaceutical and energy industries and, despite the fact that their presence as food in European diets is still anecdotal, they have great productive potential when we talk about exploring new sources of protein and natural ingredients.And it is that the sources of proteins of vegetal origin constitute an important component in the production of vegetarian foods.In this context, algae represent an interesting possibility to meet the protein demand and use them in the field of fish and shellfish substitutes.Why are these findings important?If things don't change, it is estimated that a 70% increase in food production will be needed for the world's growing population (about 2.3 billion by 2050), according to data from the United Nations (UN). ).Recent studies indicate that the current system can only feed a population of 3.4 billion people.For this reason, the UN is committed to improving current food systems with new ideas and different decisions and commitments.And that's where microalgae come in.As we have seen, the world production of microalgae is used above all for energy purposes.Mainly, to obtain biodiesel and other biofuels such as bioethanol, biomethane, biohydrogen and generate heat and electricity, food is another area to exploit.Today, the species that are cultivated for human consumption are Chlorella, Spirulina and Dunaliella, which grow in ponds in selected areas to be immune to contamination from other algae and protozoa.The interest they have generated for a sustainable diet has led to the development of studies that show that microalgae have the capacity to produce amino acids and antioxidants.Microalgae are important for their content in:The ability to produce other compounds of interest to humans has allowed, for example, a group of experts from AINIA to develop a gluten-free bread, to which certain species of microalgae (such as Alaria Esculenta) are added that increase its content in proteins, iron, calcium and fatty acids exponentially.We already know some of the most important benefits of microalgae, both in terms of protein and nutrients they contain and production (in addition to their high protein content, they have a fast growth rate and are able to survive in adverse conditions).Its development has made it possible to eliminate one of the problems associated with the use of algae, such as its strong flavor and a certain unpleasant appearance, between black and greenish, which reduces the desire to eat.Chlorella species, grown in the dark, allow less chlorophyll to develop, which also lessens the strong taste.But despite the high protein content and favorable amino acid composition, the direct use of microalgae biomass as protein is also limited by its digestibility.Despite these limits, protein sources such as microalgae open up possibilities to use sustainable production systems and explore a variety of alternative protein functionalities to meat, eggs and dairy.If you don't want to miss any of our articles, subscribe to our newslettersMore articles by Marta Chavarrías @machavarriasThe most read by membersThe terraces of Ponzano decrease while waiting for the Board of Chamberí to expand its sidewalksThe 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