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Nutrition from Water Develops Microalgae-Based Whey, Prepares for Market Introduction

August 9, 2024August 8, 2024

New Zealand-based biotechnology startup Nutrition from Water (NXW), previously known as NewFish, has developed a microalgae-based whey for sports, wellness, advanced nutrition, and other categories such as baking and dairy-free confectionery. Branded as Marine Whey, the ingredient is said to offer an amino acid profile that rivals that of leading traditional animal proteins while surpassing plant-based proteins in digestibility. Described as allergen-free, vegan, and non-GMO, the protein ingredient is currently undergoing certification for self-attained GRAS. In addition, it has a neutral sensory profile, allowing for multiple applications, from nutritional foods and beverages to everyday meals and snacks, benefiting elite athletes and everyday consumers alike. The biotech plans to introduce Marine Whey to the global market within the next year, starting with the US and Japan. …

Microalgae / mycelium fish fillet © Koralo

Market & Trends

Can Microalgae-Based Food Become a Trend? Pioneering Study Reveals Consumer Insights

May 14, 2024

While microalgae present a promising alternative protein source with an excellent amino acid profile, polyunsaturated fatty acids, vitamins, and potential sustainability benefits such as reduced land use, it remains uncertain whether consumers will embrace them. Research on the acceptance of microalgae has only recently emerged, with most of these studies so far originating from Europe, where there is relatively minimal consumption of microalgae. However, Dr Bianca Wassmann and her team from the Singapore-ETH Centre’s Urban Microalgae Protein Production project have recently conducted a survey regarding microalgae-based food in Singapore. The study aimed to understand consumers’ attitudes before product development — with one of the goals being to create a food product for Singapore — to ensure that final products made with microalgae are appealing (taste, …

University of Hohenheim develops fish alternatives made from microalgae

Image supplied.

Algae, Microalgae & Seaweed

Researchers Develop Microalgae-Based Fish Alternatives, Offering “Everything Fish Can & More”

October 16, 2023

As concerns about overfishing increase, scientists at Germany’s University of Hohenheim are developing microalgae-based fish alternatives. Unlike many plant-based fish products currently on the market, the microalgae-based fish is rich in omega-3 fatty acids, an important nutrient found in conventional fish. It is also an excellent source of protein and other nutrients, leading the researchers to claim that microalgae “can offer everything that fish can – and so much more”. Other advantages of microalgae include its ability to bind carbon dioxide and the fact that it can be grown regionally, eliminating the need for long-distance shipping. However, there are also some disadvantages; for example, microalgae has a very strong taste of old fish, which could be off-putting for many consumers. To counter this, the researchers …

Umani to launch new seafood made with microalgae

Meat- and Fish Alternatives

Philippines’ WTH Foods to Launch New Microalgae-Based Seafood Overseas

June 16, 2023

WTH Foods, a food tech startup based in the Philippines, has expanded into the plant-based seafood category with new frozen microalgae-based products enriched with Omega-3. The company, which already introduced its NPDs in the country, has plans to launch its vegan seafood products — crab cakes and plant-based tuna — in Europe and South East Asia, reported Food Navigator ASIA. WTH Foods claims its new products use microalgae biomass to deliver seafood flavor and provide DHA and Omega-3. They are said to be clean-label, with microalgae and oil as the main ingredients, 100% fishless, without heavy metals or microplastic. In January, the company launched Umani, a frozen plant-based meat brand made with microalgae, soy, and wheat proteins. The new seafood products join the Umami range, which includes sausages, meatballs, mince, …

Cultivated, Cell-Cultured & Biotechnology

Mewery Proves Feasability of Microalgae-Based Cultivated Pork Without FBS

October 19, 2022

Czech cultivated pork meat startup Mewery claims it has proven that the company’s proprietary microalgae-based growth medium for cultivating mammalian cells without using fetal bovine serum (FBS) is feasible. Developing cultivated pork meat using microalgae growth factors instead of fetal bovine serum has been Mewery’s strategy for the production of ethical and more economical cultivated meat. Mewery says it is the first European startup to use this method. Roman Lauš, Mewery’s founder and CEO, comments: “Our microalgae-based cultivation medium is FBS-free. This was the main goal we set at the very beginning, a cultivation medium without animal products. It means meat without animal death.” He continues, “We were able to validate our method in different environments, and we obtained a so-called ‘proof of concept’ of …

Image: Stefan Weiss/ETH Zurich

Algae, Microalgae & Seaweed

Swiss Researchers Develop Microalgae-Based Prawns

July 6, 2022

Severin Eder and Lukas Böcker, two researchers from Swiss university ETH Zurich, are developing microalgae-based prawns to address the sustainability issues faced by the fishing industry. The pair met during their doctoral studies at the university, where Eder was working on ways to use waste in the food industry and Böcker was investigating the use of microalgae in food production. They saw the potential to combine these fields of research to develop seafood alternatives. Pioneer Fellowship In search of funding, the researchers applied for one of ETH’s Pioneer Fellowships, which would grant them 150,000 Swiss francs of seed capital along with coaching. They were successful, and began work in an ETH lab headed by Professor Alexander Mathys. To make the plant-based prawns, Eder and Böcker …

R-L IDO GOLAN (CTO), YONATAN GOLAN (CEO), MATAN GOLAN (COO) © Brevel

Investments & Acquisitions

Brevel Raises $8.4M to Reduce Cost of Microalgae-Based Protein by Over 90%

June 2, 2022

Israel’s Brevel has raised $8.4 million to build a commercial pilot facility for its microalgae-based protein. Investors in the seed funding round included FoodHack, Good Startup VC, Tet Ventures, and Nevateam Ventures. Brevel has also received funding from the EU’s Horizon 2020 program and Israel’s Innovation Authority in the form of non-dilutive grants. The new pilot facility will allow the company to scale its proprietary technology and enhance its R&D capabilities. According to Brevel, microalgae is one of the most sustainable protein sources, but has barriers in terms of taste and cost. The company claims to have solved these challenges by developing an affordable colour and flavour-neutral microalgae-based protein. Brevel’s technology works by combining sugar-based fermentation of microalgae with high concentrations of light. This reduces …

Algae, Microalgae & Seaweed

Switzerland’s Catchfree Develops Shrimp Alternative Made From Microalgae and Plant Proteins

October 29, 2024October 23, 2024

Catchfree is a food tech startup that has emerged from the Swiss Technical Institute of Technology (ETH). The company is developing sustainable, nutrient-rich plant-based seafood, starting with a microalgae-based shrimp alternative. Made using a proprietary process, the plant-based shrimp combines microalgae with other plant proteins to replicate the taste, texture, and nutritional value of conventional shrimp. The product has been made possible by the increasing availability of non-pigmented microalgae, which provides a rich source of protein and fatty acids without undesirable colours or flavours. Paprika is used to give the plant-based shrimp an authentic colour without the need for artificial additives. Catchfree was founded by food scientists Eduard Müller and Severin Eder to address overfishing and the environmental issues associated with aquaculture. “We’re focusing on …

Algae, Microalgae & Seaweed

National Algae Association Expands Algae Production Incubator Program

October 14, 2024October 14, 2024

The National Algae Association (NAA) continues to foster collaboration between academia and the algae industry through its Algae Production Incubator Program. The initiative aims to lower risks for algae startup companies while providing valuable training opportunities for microbiology students. The incubator program supports the development of algae cultivation, harvesting, and extraction as part of efforts to expand commercial algae production in the United States and internationally. It’s designed to connect algae startups with academic institutions that offer lab testing services, land, greenhouses, or equipment. Startups benefit from reduced up-front expenses during their first 12 to 18 months as they scale up production. These companies remain responsible for utilities such as water and electricity, while students from local universities and colleges assist with lab and field testing. …

Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, lactose, and cholesterol-free while meeting consumers' expectations for taste.

Image courtesy of Protoga Biotech

Algae, Microalgae & Seaweed

China’s Protoga Biotech Unveils “World’s First” Commercial Microalgae Milk

October 1, 2024

Protoga Biotech, a Chinese company pioneering microalgae fermentation, announces the launch of a microalgae milk product that is said to be rich in protein and lutein, while at the same time lactose and cholesterol-free and able to match consumer expectations for taste. The product, claimed to be the world’s first commercially available microalgae plant milk, is expected to launch this December. The company’s founder, Dr. Yibo Xiao, told vegconomist, our sister platform, that it had completed the pilot-scale phase and is gearing up for industrial production within the next two months. “Microalgae milk is a plant-based dairy product made primarily from microalgae. Microalgae, as an ancient and diverse biological resource, are rich in high-quality proteins, unsaturated fatty acids, various carotenoids, and other metabolites,” he explains. …

Australian plant-based meat manufacturer v2food and the Dutch company AlgaeHUB by Lgem have joined forces to make plant-based meat more appealing.

Algae, Microalgae & Seaweed

v2food and AlgaeHUB by Lgem to Revolutionize the Appeal of Plant-Based Meat with Red Microalgae Colorant

September 24, 2024

The Australian plant-based meat manufacturer v2food and the Dutch biotech Lgem have joined forces to make plant-based meat more appealing. The companies collaborated to scale the production of RepliHue, a red microalgae-derived ingredient that replicates the visual experience of cooking conventional meat without synthetic additives, such as heme. Shades of pink and brown during cooking v2food, Australia’s leading brand, aims to provide sustainable, high-quality, and tasty plant-based meat to help people reduce their meat consumption. According to the company, a visual indication of successful cooking is needed to convince skeptical consumers of the viability of these alternatives. The plant-based company, looking for clean-label solutions to enhance its products, identified a strain of temperature-sensitive red microalgae that reacts to heat exposure, creating different shades of pink and brown …

Startups, Accelerators & Incubators

MISTA Growth Hack Selects Biomass Fermentation as Key Theme for 2024

September 13, 2024

A unique collaboration of 14 early-stage food tech startups, eight leading global food companies, and key partners, including Accenture, the Good Food Institute, and SOSV, will be part of the 2024 MISTA Growth Hack. MISTA, a food innovation platform, and a Givaudan entity, aims to bring new sustainable ingredients and technologies to life to feed the planet. This year’s Growth Hack aims to develop integrated, nutritious, affordable, and sustainable foods, beverages, and snacks by enhancing biomass fermentation. This technology grows nutrient-dense microbial cells that can improve the nutritional and sensory performance of foods and beverages. “The food system needs new solutions to feed the 8.5 billion people that will populate the Earth in 2030,” said Céline Schiff-Deb, CSO for MISTA. “Fermentation biomass is an approach …

Using the power of fermentation, the US startup Algae Cooking Club produces, in just three days, a chef-grade cooking oil derived from microalgae

Algae, Microalgae & Seaweed

Algae Cooking Club: Omega-9 Packed Microalgae Oil with Superior Sustainability and Smoke Point

August 29, 2024

Using the power of fermentation, the US startup Algae Cooking Club produces, in just three days, a chef-grade cooking oil derived from microalgae using significantly fewer resources and emitting less carbon than traditional vegetable oils. Claimed as the first microalgae-based fat launched in the US market, the algae oil is more than a sustainable alternative: it’s a culinary innovation. The renowned chef Daniel Humm from the 3-Michelin-starred vegan restaurant Eleven Madison Park tested the algae oil extensively in his kitchen and endorsed its quality, joining Algae Cooking Club as its Culinary Officer. “We were looking for an oil with a neutral taste that could achieve the maximum expression of flavor and texture, and we finally found it,” the chef told Food&Wine. The impact of microalgae The unique …

Afonso-Gusmao and Diana Marques showing cultivated sea bass prototypes.

Cultivated Seafood

Researchers at Técnico Lisboa Unveil Cultivated Sea Bass Filets 3D Printed with Microalgae Inks

August 19, 2024August 19, 2024

Researchers at Técnico Lisboa, the School of Engineering, Technology, and Science at the University of Lisbon, have successfully produced cultivated sea bass filets using 3D bioprinting. The researchers claim their development as a world first. The first attempts produced thin sashimi slices, though current progress has led to fillets up to six centimeters thick, featuring the characteristic texture of sea bass as well as its aroma due to the microalgae-based bioinks used for bioprinting, explains Técnico Lisboa. The research in fish cultivation began in 2019 as part of a project for the Entrepreneurship curricular unit that aimed to develop fish for sushi. Since then, the research has continued in the laboratory of the Institute of Bioengineering and Biosciences (iBB), and the team has grown from four …

Algae, Microalgae & Seaweed

Microalgae: Chlorella Growth Factor and Galdieria Sulphuraria Promise High Quality Proteins for a Hungry World

June 20, 2024

Today, we bring two microalgae innovations unlocking an alternative protein source with remarkable nutritional and sustainability benefits for the growing population. Microalgae used for protein production have a higher yield than crops such as soybeans and wheat, and use less water and land. They are considered an ideal source for producing nutritious and digestible food in the future when climate change and resource scarcity may compromise animal protein production. However, consumer acceptance of microalgae-based food remains to be determined, as these products are seen as less tasty but healthier than animal-based products. A recent report by Allied Market Research, projects the global algae protein market will be worth $709 million by 2028. Chlorella sorokiniana – IICT, India Researchers at the CSIR-Indian Institute of Chemical Technology (IICT) have identified …

Cultivated Meat

Are US Consumers Beginning to Accept Cultivated Meat?

May 31, 2024

Recent studies tracking US consumer attitudes toward cultivated meat have found a relatively positive outlook for a product yet to be available for mass consumption. A YouGov survey of 9,272 US adults conducted in May 2024 revealed only 50% of the participants preferred to eat animal meat when asked to choose between traditional and lab-grown meat, assuming it was identical to meat. Interestingly, 14% responded that they wouldn’t eat either. This 50% preference for animal meat was consistent across various categories — region, gender, politics, age, and race — with only slight variations. The most significant divergence was political: 68% of Republicans preferred animal meat over lab-grown meat. The survey questioned whether participants would consider trying meat made in a laboratory instead of animal or …

Koralo launches a new mycelium and microalgae fish fillet in South Korea

Image courtesy of Koralo

Algae, Microalgae & Seaweed

8 of the Most Exciting Innovations in Algae

May 17, 2024

Algae is essential for human life. According to the Scripps Institution of Oceanography, around half of the oxygen produced on the planet comes from it. But beyond sustaining our lives, this diverse group of photosynthetic organisms has the potential to replace animal proteins and fossil fuel-based materials, including plastics and fuel. Additionally, algae can be used to make colorings, food additives, omega-3 supplements, and much more. The algae products market is projected to reach $6.01 billion by 2031, at a CAGR of 7.9% from 2024 to 2031, according to Meticulous Market Research. Here, we present eight worldwide algae innovations propelling us toward a more sustainable planet: 1. Koralo’s New F!sh – South Korea Koralo, a German fermentation startup based in South Korea, has developed an alt fish fillet — New …

Algae, Microalgae & Seaweed

Edonia Raises €2M to Redefine Plant-Based Alternatives with Umami-Powered Ingredients from Microalgae

April 25, 2024

Edonia, a French startup unlocking the potential of microalgae to create protein ingredients for plant-based foods, has raised €2 million in a pre-seed financing round led by France’s leading impact seed fund, Asterion Ventures, with participation from Bpifrance. With the new capital, the Paris-based startup will expand its technical and business teams and transition to the scale-up phase. In addition, it will gear up to launch its first product: a texturized ingredient for plant-based meat that is said to offer a meat-like texture, grilled umami flavor profile, plus 30% protein, naturally and without additives. Edonia shared: “We are proud to complete this pre-seed financing round with Asterion Ventures, France’s leading impact seed fund. Thanks to the financial support from Bpifrance, which complements this equity round, we are perfectly positioned …

Fermentation

GreenCoLab Unveils Innovative Microalgae and Seaweed-Based Caviar, Burgers, and Beer

July 18, 2024April 18, 2024

GreenCoLab, a Portuguese non-profit biotech that leverages microalgae and seaweed to create nutraceutical and F&B products, has unveiled three prototypes that will debut at Vitafoods Europe.Vitafoods Europe 2024 The company’s developments include a microalgae-based alternative to sturgeon roe, microalgae artisanal beer, and algae-based burgers. The prototypes feature non-GMO chlorella, tetraselmis, and seaweed, to showcase algae as a sustainable vegan ingredient that can improve the nutritional, functional, and sensory qualities of products. GreenCoLAB is a collaborative platform between research institutions and industry partners such as Centro de Ciências do Mar and the University of Aveiro, along with four Portuguese companies experienced in algae biotechnology. The non-profit aims to promote economic growth and innovation in the algae biotechnology sector by investing in larger-scale production and diversifying commercial algae-based products. According to GreenCoLab, …

Image courtesy of the Natural Resources Institute

Algae, Microalgae & Seaweed

UK Project Develops Sustainable Microalgae Protein With Improved Flavour

February 19, 2024

The UK’s Natural Resources Institute (NRI) is collaborating with Imperial College London (ICL) and biotech startup Arborea to develop technology capable of producing sustainable microalgae protein with an improved flavour profile. Algae has attracted significant interest in recent years as a highly sustainable protein source. However, current protein extraction methods are inefficient, expensive, and produce a final product with undesirable off-notes. NRI will work to identify the compounds responsible for these flavours, and examine how they can be altered through changes in growth conditions and extraction methods. Meanwhile, ICL will develop cost-effective and environmentally friendly methods of producing algal protein extract, while Arborea — which has develped patented bioreactor technology — will contribute its expertise in the industrial growth and harvesting of microalgae. The two-year …

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information for decision-makers