The global food industry faces a critical challenge in ensuring sustainable practices to meet the demands of a growing population while minimizing environmental impact. At the same time, consumer awareness and the demand for quality products drive innovation and inspire positive changes in the food supply chain. Aiming to create a more sustainable and nutrient-rich alternative, this study is summarized by characterizing the physical and chemical characteristics of algae-enriched chickpea hummus: an innovative approach to popular food products. The algae-enriched hummuses were developed with an incorporation (6% w/w) of Gelidium corneum and Fucus vesiculosus seaweeds and Chlorella vulgaris (hetero and autotrophic) microalgae to reveal their technological potential and evaluate the nutritional and rheological characteristics relative to a control hummus (without algae). From a nutritional perspective, the main results indicated that hummus enriched with microalgae showed an increase in protein content and an improved mineral profile. This was particularly notable for the seaweed F. vesiculosus and the autotrophic microalga C. vulgaris, leading to claims of being a “source of” and “rich in” various minerals. Additionally, the antioxidant activity of hummus containing F. vesiculosus and C. vulgaris increased significantly compared to the control. From a rheological perspective, incorporating algae into the humus strengthened its structure. The microalgae further enhanced the dish’s elasticity and firmness, thus improving this chickpea-based dish´s overall texture and quality.

Changes in consumer behavior have intensified the demand for alternative protein sources, driving changes in food consumption patterns. At the same time, the increasing consumer awareness considering the health and environmental impacts in food systems, has stimulated interest in more functional and sustainable products. In this context, plant-based beverages (PBBs) have gained attention as potential alternatives to milk. This study was aimed at evaluating plant-based beverages as alternatives to cow’s milk, focusing on their nutritional composition, environmental impact, and technological challenges. Although cow’s milk has a high biological value and nutritional density, plant-based beverages present variable compositions, generally with lower levels of protein and minerals. However, they stand out for the presence of bioactive compounds and have a nutritional quality which can be improved through fortification strategies. From an environmental perspective, their production is associated with a substantially lower carbon footprint compared to dairy farming. Despite these advantages, the sector still faces technological challenges related to physicochemical stability and sensory acceptance due to complex residual flavors. This review highlights the need for improvements in terms of manufacturing processes and regulatory frameworks to establish these beverages as safe, nutritious, and sustainable options in the global market.