Designing the Future of Food: Challenges to Innovation in Microalgae‐Derived Blue Protein Systems

ABSTRACT Microalgae are emerging as promising sources of “blue proteins,” a term used to categorize aquatic proteins derived from marine and freshwater organisms. Producing a large amount of biomass, microalgae are notable for their rich content of amino acids, vitamins, minerals, and bioactive substances. Moreover, advances in cultivation, protein extraction, and product formulation have expanded microalgae's potential as key ingredients in novel and future food systems. Beyond their rich protein content, microalgae can synthesize a wide range of valuable compounds, such as carotenoids, PUFAs, and phycobiliproteins. These substances are known for their antioxidant, anti‐inflammatory, and health‐promoting properties, making them beneficial for use in the food, nutraceutical, and pharmaceutical sectors. Despite these compelling advantages, the large‐scale adoption of microalgae‐based blue proteins remains limited by interconnected challenges. Thus, key barriers include low consumer awareness and limited sensory acceptance, high production and processing costs, lack of standardized regulatory frameworks, and persistent cultural perceptions that associate microalgae with “non‐pleasant” food sources. These issues are complicated by technical hurdles in achieving desirable taste, texture, and color profiles for food applications. Overcoming these constraints will require multidisciplinary efforts that integrate innovations in biotechnology, food processing, sensory science, marketing, and public education. Regarding governments, policy development and investment in infrastructure are also crucial for cost reduction and to scale production sustainably. Therefore, this review presents a comprehensive analysis of key drivers, blockages, and future directions shaping the development of microalgae‐derived blue proteins and their role in building more sustainable, resilient, and nutritious food systems for the future.