Algama:
Food Innovation Through Microalgae

A sustainable and innovative alternative to animal-based raw materials.

Algama explores the potential of microalgae like chlorella to develop the food innovations of tomorrow, offering a real alternative to traditional animal-based ingredients.
With a scientific approach, we provide bakery and pastry professionals with high-performance, sustainable microalgae-based ingredients that can fully or partially replace eggs. Looking ahead, we aim to expand our applications and offer functional ingredients tailored to various sectors of the food industry.

A R&D CENTER COMBINED WITH STRONG BAKERY EXPERTISE

Algama draws on dual expertise in R&D and pastry to create unique solutions.

Our R&D know-how enables us to analyze, understand, and optimize algae processing thanks to state-of-the-art infrastructure, including specialized laboratories and a pilot biorefinery.

At the same time, our pastry expertise, combined with a strong production partnership, allows us to develop unique ingredients and support you in the development and optimization of your recipes.

70% of our employees are committed to R&D

Algama’s laboratories and experimental site are located in Paris.

Algama owns 38 patents filed across 42 countries

CHLORELLA MICROALGAE: AT THE HEART OF OUR SOLUTIONS

Chlorella, a unicellular freshwater microalgae, is at the core of our Tamalga product range.

This food-grade microalgae, once processed, can replicate the nutritional and taste properties of ingredients like eggs, making it an undisputed champion.

TAMALGA PRODUCTS OFFER UNIQUE BENEFITS

Texture & flavor
with no compromise!

Versatile

Highly
cost-effective

Sustainable ingredient

Clean label

38 patents

100% plant-based

INTELLECTUAL PROPERTY (IP) PROTECTED BY 38 PATENTS

Our innovations, at the intersection of biotechnology and food, position Algama among the top 10 companies worldwide in terms of patent portfolios in the food and algae sectors.