4. Regulatory aspects of microalgae for human and animal consumption

4.1 European regulations

The introduction onto the market of food products using whole microalgae (such as spirulina or chlorella) or products containing microalgae (such as green algae pasta) is subject to regulations that apply to all food products. These include the European Community Food Safety Regulation (EC 178/2002) published in 2002, which establishes definitions, principles and obligations covering all stages of food production and distribution. This regulation also created the European Food Safety Authority (EFSA). According to experts, the food safety of microalgal resources deserves particular attention when algae are produced in open-air systems, as they have been shown to be easily subject to contamination. As a result, in Europe, EFSA is assessing the authorization...