2025, Vol. 6, Issue 1, Part N
Economic viability of microalgae-based functional foods in emerging markets
Author(s): Sofia Herrera and Javier Domínguez
Abstract: Microalgae such as Arthrospira (spirulina), Chlorella, Dunaliella, Haematococcus, Nannochloropsis and Schizochytrium have evolved from niche nutraceuticals to mainstream functional-food ingredients. They provide concentrated protein, omega-3 fatty acids, pigments, vitamins, and minerals while demanding minimal land and freshwater. For emerging economies in Asia, Africa, and Latin America—where malnutrition coexists with urban diet shifts—microalgae promise affordable, sustainable nutrition. Yet their economic viability depends on cultivation systems, downstream costs, consumer acceptance, and regulatory clarity. This paper integrates techno-economic assessments, regulatory frameworks, consumer willingness-to-pay studies, and real-world case examples to evaluate microalgae’s prospects in emerging markets. The analysis concludes that microalgae-based functional foods become viable when scaled through hybrid value chains—high-value pigments and DHA oils cross-subsidize bulk biomass, supported by regulatory clarity, local processing clusters, and consumer-oriented product designs.
Pages: 1294-1297 | Views: 513 | Downloads: 134
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How to cite this article:
Sofia Herrera, Javier Domínguez. Economic viability of microalgae-based functional foods in emerging markets. Asian J Manage Commerce 2025;6(1):1294-1297.
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