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This review summarizes its technological\u2013functional characteristics, nutritional composition, and contemporary uses in fortified and functional foods. Spirulina is particularly distinguished by its exceptionally high protein content, balanced amino acid profile, high digestibility, and abundance of essential micronutrients, pigments, and bioactive compounds such as phycocyanin, carotenoids, and phenolics. The antioxidant, anti\u2010inflammatory, and probiotic\u2010supporting properties of these constituents establish Spirulina's role as both a bioactive agent and nutritional supplement. Beyond its composition, it exhibits versatile techno\u2010functional properties, including gelation, emulsification, and foaming, that enable it to serve structural and stabilizing roles within complex food matrices. Its proteins and polysaccharides enhance gel strength, emulsion stability, and foam retention, while processing interventions can further improve its functional performance. Spirulina's versatility is reflected in its integration into a variety of food categories, including beverages, snacks, gluten\u2010free and bakery goods, cheese, and meat substitutes. These applications consistently improve protein, mineral, and antioxidant content while maintaining acceptable sensory characteristics when properly formulated. Overall, its rich nutritional composition, multifunctional attributes, recognized safety status, and environmentally friendly production emphasize its promise as a pivotal ingredient for next\u2010generation plant\u2010based and clean\u2010label foods.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70617","type":"journal-article","created":{"date-parts":[[2026,8,22]],"date-time":"2026-08-22T11:19:05Z","timestamp":1787397545000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Spirulina as a Multifunctional Ingredient: Challenges, Opportunities, Composition, Techno\u2010Functional Properties, and Food Applications"],"prefix":"10.1111","volume":"25","author":[{"given":"Yaren","family":"Yurdagul","sequence":"first","affiliation":[{"name":"Department of Food Science and Human Nutrition University of Illinois at Urbana\u2010Champaign  Urbana Illinois 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