<p>The global food sector faces increasing pressure to adopt sustainable, nutritious, and eco-friendly production systems. Algae have emerged as a promising solution due to their superior biomass productivity, minimal land and freshwater requirements, and rich composition of proteins, lipids, and bioactive compounds. This review examines the nutritional potential of diverse algal species, highlighting their macronutrient and micronutrient profiles. Technological advancements in photobioreactors, cultivation, as well as bioprocessing innovations, have significantly improved algal yield, extraction efficiency, and functional integration into food systems. Algae's role in food innovation is further explored through its application in meat analogues, dairy alternatives, fortified snacks, and beverages. Additionally, the article evaluates the health-promoting effects of algae alongside potential risks, underscoring the necessity for rigorous safety assessments.</p> Graphical abstract <p></p>