Microscopic algae cultivated for food use — subject to specific characterisation and contamination requirements.
Microalgae (including cyanobacteria) are a growing category of novel food applications, used as sources of protein, omega-3 fatty acids, pigments, and other bioactive compounds. Several microalgal species and products have been authorised under the novel food regulation, including specific strains of Chlorella, Spirulina (Arthrospira), Schizochytrium, and Haematococcus pluvialis (as a source of astaxanthin).
EFSA's assessment of microalgal novel foods places particular emphasis on taxonomic identification at the strain level, as different strains of the same species can have significantly different compositions and safety profiles. The characterisation challenge is compounded by the taxonomic complexity of algal groups and the potential for contamination with other microorganisms in open or semi-open cultivation systems.
Specific issues frequently raised in microalgal applications include: comprehensive contaminant screening (including algal toxins such as microcystins, heavy metals, and persistent organic pollutants), demonstration that the cultivation and harvesting conditions consistently produce a product within specifications, and assessment of bioavailability for key nutrients or bioactive compounds where health-related claims or uses are proposed.
For microalgae produced using genetically modified strains, the same GMM-related requirements apply as for precision fermentation products.
Section 1 of an EFSA novel food assessment — establishing exactly what the novel food is.
Compositional DataSection 3 — analytical characterisation of the novel food's composition across representative production batches.
Precision FermentationProduction of specific compounds using genetically modified or selected microorganisms as cell factories.
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