Background. In recent years, there has been a growing interest in substances obtained from marine algae, such as dietary fiber, hydrocolloids and bioactive substances. It results from a growing awareness of the impact of nutrition on health, which leads to the search for food ingredients that may have a beneficial effect on the human body.
Results and conclusions. Marine algae, naturally occurring in four groups differentiated by their dominant pigment, are a rich source of proteins, vitamins, minerals and essential fatty acids, offering many possibilities for use as a new food source and functional additive. Most often, algae are used as a raw material for the production of hydrocolloids, including alginate, agar,  carrageenan and dyes, which are an alternative to synthetic additives. European Union regulations regarding the introduction of food products with marine algae are set out in three main legal  documents. Products containing sea algae are subject to the same legal regulations as other food products, and their introduction to the market requires an authorization or notification process  and proof of safe consumption. Research published so far suggests that algae themselves, or ingredients extracted from them, can be successfully used as additives shaping the physicochemical  and sensory properties of a wide range of meat, dairy, bakery and pastry, as well as fruit and vegetable products. Introducing algae into people’s daily diet can support the functioning of their  bodies and the treatment of various health problems. Due to the presented properties, the prospect of using algae in the food industry seems promising, requiring further research and  innovation.