Spirulina for the food and functional food industries

[Display omitted] •The molecular composition of Spirulina is discussed.•The effect of incorporating Spirulina into foods is reviewed.•Spirulina is being consumed mainly in cereal-based products and snacks.•Health-benefits of consuming Spirulina are revised and discussed.•Spirulina shows potential for prevent-treat metabolic syndrome. Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However, Spirulina (and compounds derived thereof) show potential for being used as ingredients in the development of novel functional foods, which are one of the top trends in the food industry. Several human intervention studies demonstrated the potential of Spirulina for being used in the prevention or treatment of disorders related to metabolic syndrome. The aim of the current paper was to review current and potential applications of this microalga in the food and functional food industries. Health benefits associated with consuming Spirulina and/or some of the most important compounds derived from Spirulina were also discussed.