In 2013, Algama was founded by three childhood friends convinced of the potential by microalgae potential.
Their ambition? To reinvent food with sustainable alternatives to animal proteins.
After exploring the potential of algae through various food innovations (seafood products, etc.) algama specializes in replacing eggs to create a more environmentally-friendly diet accessible to all.
KEY MILESTONES OF ALGAMA
the first egg-free plant-based mayonnaise, distributed in the United States and France in over
2000 retail locations.
Algama developed seafood substitutes and created OLaLa to accelerate their commercialization.
an innovative plant-based milk made from algae.
ALGAMA TODAY
Algama refocused on its core business: innovation. To support this strategic repositioning, the company transitioned from a B2C model to a B2B model by developing a range of microalgae-based ingredients. These ingredients—healthy, sustainable, and accessible—are designed to be integrated into human food and to address key nutrition and sustainability challenges.
Based in Paris, the company relies on a team of 25 experts, 70% of whom are engineers and technicians specialized in food science and biotechnology. Together, they develop high-performance, sustainable ingredients that meet the challenges of tomorrow’s food industry.
PILOT FACILITIES IN PARIS REGION
Since November 2024, Algama has opened a pilot biorefinery thanks to the support of the Île-de-France Region. This strategic innovation tool accelerates the development of new microalgae-based ingredients and optimizes bioprocesses for efficient industrialization.
These advances position Algama as a key player in the food of tomorrow.
A Strengthened Governance
At Algama, we believe that innovation can transform the future of food. To meet this challenge, our leadership team combines strategic vision, scientific expertise, and operational excellence:
Ludovic d’Otreppe
CEO
A strategic leader, he drives Algama’s vision and development, structuring its growth and guiding the company toward its ambition of revolutionizing the food industry.
Clémence Lanfry
Chief Revenue & Production Officer
Leading commercial performance and industrial development, she orchestrates the expansion of Algama’s solutions, ensuring efficient market entry and scalable production.
Jean-Paul Cadoret
Chief Scientific Officer
An expert in innovation and applied research, he transforms scientific advancements into concrete solutions, securing Algama’s leadership position in sustainable Food Tech.
With this strengthened governance, we accelerate the transition toward a healthier, more sustainable, and accessible diet by pushing the boundaries of food innovation.
OUR AWARDS
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