The booming market of microalgae for human nutrition purposes is partly driven by the public interest for more sustainable and ecologically-friendly food (Zimberoff). However, both Fresewinkel et al. and Spolaroe et al.’s articles view genetically modified microalgae as a promising path for future commercial applications. These two trends might be contradictory, since there is in many countries a public distrust regarding genetically engineered organisms.

We can then wonder first what are the prospects for genetically modified microalgae (i.e. can it improves its productivity and its nutritive properties)? And we can then ask ourselves what may be the consequences for consumers that are switching toward a more organic and responsible diet once they’ll know that microalgae are likely to be genetically modified?