Functional Ingredients from Algae for Foods and Nutraceuticals 2nd Edition

Capture the future of food and health with Functional Ingredients from Algae for Foods and Nutraceuticals, 2nd Edition by Herminia Dominguez, Leonel Pereira, and Stefan Kraan. This authoritative volume unlocks the science, technology, and market potential of algae-derived compounds—essential reading for food scientists, R&D teams, nutraceutical developers, and sustainability-focused professionals worldwide.

Explore clear, practical chapters that map the full value chain: from cultivation and sustainable harvesting of macroalgae and microalgae to advanced extraction, characterization, and formulation of bioactive ingredients such as polysaccharides (alginate, carrageenan, fucoidan), proteins, pigments, omega-3 lipids, and novel antioxidants. The updated edition emphasizes regulatory frameworks, quality control, and scalable processing—making it highly relevant for manufacturers in Europe, North America, and the Asia-Pacific markets where algae innovation is accelerating.

Imagine applying scientifically validated algae ingredients to create cleaner-label foods, fortified beverages, functional snacks, and targeted nutraceuticals that meet consumer demand for natural, sustainable solutions. The authors combine academic rigour with industry insight, offering case studies, analytical methods, and practical considerations that translate research into product development and commercialisation.

Whether you’re developing new formulations, evaluating ingredient suppliers, or shaping policy and sustainability strategies, this book is a comprehensive, actionable resource. Invest in a reference that advances your knowledge of marine biotechnology and positions your projects at the cutting edge of food and health innovation. Order your copy today and bring algae’s functional potential into your product pipeline.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.