Book excerpt: Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview of the composition, properties, and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae and provides examples of the development of novel algae products and their performance. The second edition also includes a new chapter on both conventional and green technologies for product development. Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition will be of interest to Nutrition researchers, food technologists, and marine scientists, as well as those with interest in natural product development. Fully updated to address the chemical, nutritional, and biological characterization of algae components Includes cases studies focused on bioactives and the development of novel food products Presents a new chapter on conventional and green technologies for product development