New Developments in Nutraceuticals and Functional Food Products: Microorganisms as Alternative Sources of Nutritive and Beneficial Components

Microorganisms have long been essential to human life, playing significant roles in food and beverage production, health and disease, and the environment. Nowadays, microorganisms represent an innovative biotechnological option and a source of bioactive and functional molecules for making new ingredients, novel foods, and functional formulations [1]. Products and components derived from microorganisms might have beneficial effects on human and animal health and can be successfully used in the food and feed industry, as well as in the nutraceutical, cosmetic, and pharmaceutical fields. Accordingly, microbes and microbial processes represent alternative sources of nutritive and beneficial/functional components and an alternative strategy to obtain products with implemented nutritional and health features. From microalgae to probiotics and beyond, the use of microorganisms in food production and nutrition has opened up new developments in research and innovation. This Special Issue focused on new developments in nutraceuticals and functional food products exploiting microbial processes and microorganisms themselves as alternative sources of nutritive and functional properties. It gathers papers exploring the use of microalgae as alternative food sources, due to their potential as functional feedstocks for foods, feeds, supplements, and nutraceutical formulations, as well as an eco-friendly strategy to reduce the environmental impact of some traditional food production. Microalgae can be grown in small areas and do not require large amounts of water, making them a sustainable food source. In addition, microalgae are rich in nutrients, making them an excellent source of protein and other essential nutrients.