Santos, C.Caetano, N.2024-11-062024-11-062024Santos, C., &, Caetano, N. (2024, June 16-21). Spirulina in the creation of new nutritionally fortified products [Poster presentation]. 8th Congress of the International Society of Applied Phycology, Porto, Portugalhttp://hdl.handle.net/10400.22/26337(Introduction) Protein sources will experience great increase in demand due primarly to the growing population and the change in consumer's habbits. Animal proteins account for about 40% of global protein consumption, however, they are associated with a high environmental footprint. Microalgae are emerging as promising sustainable alternatives. Beyond their rich protein content, Spirulina has a spectrum of dietary bioactive compounds, essential fatty acids, and vitamins, positioning it as a valuable addition to mainstream foods, with the potential to increase their nutritional value and mitigate environmental impact.engEnriched productsSpirulina biomassNutricional qualityAcceptanceconference object