As part of a larger, ongoing project with a South American client in Chile, we wrote a white paper that aims to provide an overview and analysis of the potential of algae and seaweed as a sustainable food resource. Algae and seaweed offer numerous benefits, including high nutritional value, minimal environmental impact, and versatility in culinary applications. By examining the current state of research, production methods, and market trends, this paper seeks to shed light on the viability of algae and seaweed as a future food source.