Microalgae are natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, carotenoids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibers and have a long history of use as foods and for the production of food ingredients capable of improving the well-being and quality of life, but also by curtailing disease and illness risks.

Authorisations of novel foods and novel food ingredients are regulated differently from country to country.