Algae include both seaweed (macroalgae) and microalgae, and they have been an important human food for thousands of years.[1] However, their use has varied over time, including in several European countries.

 

Today algae are primarily consumed in Asia; consequently, more than 97% of world algae production is also in this region.

 

Approximately 30 of the estimated 30,000 – 1 million algae species that have been identified worldwide are regularly cultivated or harvested commercially, only 6 of which represent most of the algae intended for human consumption.[2]

 

Seaweed in Europe

 

In Europe, most commercial seaweed is wild-harvested rather than cultivated. However, two kelp species are currently cultivated on a commercial scale in Europe: i.e. Saccharina latissima and Alaria esculenta.

 

Furthermore, only a few members of the group of organisms classed as microalgae are cultivated commercially worldwide.[3]

 

Global production data from the microalgae sector indicates that Arthrospira (commonly known as Spirulina) is the most produced type, followed by Chlorella and Dunaliella. Spirulina and Chlorella are predominantly used in the EU.[4]

 

Regulatory status

 

Consumption history affects the regulatory status of algae products in the EU. Species that were used as food in the EU before 15 May 1997 fall under the General Food law. However, species that were not consumed in the EU before this date require authorisation under the Novel Foods Regulation (EU) 2015/2283.

 

Production

 

Globally, total algae biomass production (macro- and microalgae combined) was estimated at 35.82M tonnes (fresh weight) in 2019.[5] Of this, more than 99% (35.76M tonnes) was seaweed (macroalgae) and the rest (0.056M tonnes) was microalgae, and of the microalgae produced, 99% was Spirulina and the rest a combination of green microalgae. Of the total volume, 0.8% was produced in Europe, and of this more than 99% was seaweed and the rest primarily Spirulina.[6] 

 

Although now dated, a 2012 article estimated that 76% of seaweed production worldwide was for direct human food consumption.[7] A 2022 study estimates that between 31% and 38% is consumed directly as food, with most of the rest used as food additives or functional food ingredients.[8]

 

Van der Spiegel et al[9] estimate that 30% of algae production is for feed (of which the vast majority is seaweed). 

 

A 2022 study indicates that seaweed production in Europe is also primarily directed at food (34-36%) and food-related applications (15%), such as supplements. An estimated 10% is sold for animal feed.[10] No estimates were found regarding the contribution of algae to the protein balance for food or feed.