In the 1950s, the increase in world population and the prediction of insufficient protein supplement for humans led to the search for alternative and unconventional sources of nutrients. Microalgae emerged as candidates for this purpose. Research has been directed to­ward the development of functional products—food additives such as vitamins, antioxidants, highly digestible proteins, and essential fatty acids. Microalgae can supply several of these nutrients, and they have potential health benefits (Cavani et al., 2009; Petracci et al., 2009).

Microalgae are currently used in the form of tablets, capsules, or liquids. These microor­ganisms can be incorporated into pastas, cookies, food, candy, gum, and beverages (Liang et al., 2004). Due to their varying chemical properties, microalgae can be applied as a nutri­tional supplement or as a source of natural proteins, dyes, antioxidants and polyunsaturated fatty acids (Spolaore et al., 2006; Soletto et al., 2005).

The Laboratory of Biochemical Engineering (LEB) at the Federal University of Rio Grande (FURG) in southern Brazil has developed research projects since 1998 that study the cultiva­tion of Spirulina on a pilot scale on the banks of the Mangueira Lagoon, as additives to meals for children of the region. Products that are easy to prepare, store, and distribute and that are highly nutritious and accepted by the consumer have been developed here.

These products include instant noodles, pudding, powdered mixture for cake, cookies, chocolate milk powder, instant soup, isotonic drinks, powdered gelatin, and cereal bars.

These products will be prepared at the Center for Enrichment of Foods with Spirulina (CEAS) located at the university. In Camaqua (Brazil), the company Olson produces organic Spirulina capsules for importation.