Brazilian researchers explore microalgae fermentation for nutritious superfoods

Researchers in Brazil have highlighted the potential of microalgae fermentation to create nutritious superfoods. This process can produce bioactive peptides that may help manage diabetes and improve overall health. However, consumer acceptance remains a challenge due to sensory issues. Fermentation enhances the nutritional value and flavor of microalgae, making them a viable alternative to traditional proteins. Studies show that fermented microalgae can improve insulin sensitivity and reduce blood glucose levels, offering health benefits while promoting sustainability. Despite their advantages, microalgae are not widely used in food products. Consumer perception is influenced by strong flavors and odors, which can deter acceptance. Educating consumers about the health and environmental benefits of microalgae may help increase their popularity.