HEALTHY, TASTY AND SUSTAINABLE ALTERNATIVE FOOD, MAKING FULL USE OF THE UNIQUE NUTRITIONAL POTENTIAL OF MICROALGAE.
FOOD INNOVATION PLATFORM
Developed in conjunction with food professionals, ALGAMA’s food products combine innovation and pleasure to meet the need for alternative food and better health for all.
“I’m hopeful that we can begin to meet the demand for a protein-rich diet in a new way. We’re just at the beginning of enormous innovation in this space.”
Food Industry innovation crucial for health and food security.
A GLOBAL CHALLENGE
IN 2050, THERE WILL BE MORE THAN 9 BILLION PEOPLE ON EARTH
Not only will there be increased demand for food, but we will be facing the major challenges of diminishing resources and environmental degradation.
Against this backdrop, ALGAMA is committed to creating and producing alternative foods, for the benefit of all.
A SOLUTION WITH HUGE POTENTIAL
ALGAMA EXPLOITS THE EXCEPTIONAL NUTRITIONAL QUALITIES OF MICROALGAE A SOLUTION WITH HUGE POTENTIAL
Thanks to their unique nutritional value, microalgae are used for many innovative solutions in the fields of green energy and chemicals, cosmetics, nutrition and health. When it comes to food and nutrition, spirulina and chlorella are the ‘stars’ because of their exceptional nutritional properties.These microalgae are likely to play a key role in global food supply, thanks to their unique protein content and the low environmental impact of the production process.
RESEARCH & DEVELOPMENT
ALGAMA’s core activity is the creation of innovative products derived from the properties of microalgae. The R&D department’s first task is to identify and select microalgae with unique attributes so that they can be used to develop consumer products.
Our R&D and marketing teams and culinary consultants work in close partnership from the earliest stages of product design and creation.
The team’s objective is to develop and deliver innovative and tasty food products with high market potential while overcoming the constraints and technological barriers involved in extracting the nutrients contained in microalgae for the food sector.
“” The discovery of a new dish does more for human happiness than the discovery of a star. “
La physiologie du goût (1825)
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