In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.
Scotland-based OCEANIUM announces a $2.6 (€2.4) million fundraise to scale up its proprietary biorefinery technology to meet market demand for its seaweed ingredients and materials.
The algae spirulina has a wide range of health benefits. Now, a start-up is exploring its potential as a clean-label meat substitute, with flexibility in flavour and in use.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
Smoked salmon, canned tuna, tarama spread and roes…made from algae? The ‘Seafood Alg-ternative’ project, with support from the European Maritime and Fisheries Fund, is working to transform algae into plant-based seafood substitutes.
Food technology company Aliga Microalgae progresses its plans to scale the microalgae ingredient, chlorella, as an alternative protein after buying an existing production facility in Holland.
Aliga Microalgae has acquired a state-of-the-art production facility from Duplaco in the Netherlands and will use the site to scale-up production of chlorella algae to meet demand for plant-based and vegan ingredients in global analogue food and supplement...
Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.
Danish carbon capture firm Algiecel is to receive funding for a photobioreactor that uses CO2 waste to produce products such as omega-3 oils, protein and biomass for food products.
Under-30s think the traditional Christmas dinner is ‘old fashioned’, according to fresh research. As pressure on the food industry to transition to more sustainable ingredients mounts, what will we be eating for Christmas dinner in 2050?
Provectus Algae – an Australian startup developing an automated growing platform it claims can unlock algae’s potential as a source of high-value ingredients – is building a large-scale manufacturing facility in Noosaville, Australia, that will start...
The European Court of Justice has forbidden the use of algae-derived calcium in organic drinks after judges classed the algae as a mineral and its addition would be at odds with the product’s organic label.
The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
French biomarine group Algaia say it is “benefitting from a pool of investors” having announced AgTech firm Sapec will take a 31% stake in the business.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
French biomarine group Algaia is expanding its production and innovation capacity with investments targeting the growing demand for marine ingredients and seaweed extracts.
French microalgae specialist Fermentalg is partnering with Japanese chemical giant DIC to develop natural food colours, particularly blue phycocyanin derived from Spirulina.
Portuguese supplier Allmicroalgae has taken calls to scale up production of microalgae to heart, with a project to combine big-volume fermentation with high-value photosynthesis methods now in swing.
Unique cultivation methods and upcoming innovative applications help Nutress stand out in the bustling Chlorella vulgaris market, says the Dutch company.
French firm Eviagenics has partnered with Chilean seaweed specialist Gelymar to produce new and traditional seaweed-derived ingredients for the European market.
Israeli firm Algatechnologies will work towards gaining approval for its astaxanthin as a novel food and beverage ingredient in Europe, but first it must meet existing demands and cut prices, it said.
Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.
A new research project led by TNO could help to create a more robust and industrially viable algae ingredient supply chain, says the Dutch research group.
Catfish farmers made sad and blue by blue-green algae that cause
'off-flavours' in their fish may soon get some relief. Agricultural
Research Service scientists claim to have discovered a
natural-based algaecide that not...
Market analysts Frost & Sullivan investigate the various
applications for food ingredients sourced from algae, the potential
health benefits of algae and the future of this ingredient.
