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.
Fermenting microalgae
Dr. Xiao established Protoga Biotech in 2021 to provide sustainable microalgae-based raw materials and customized solutions globally. The company has completed three financing rounds, with a total funding of nearly RMB100 million.
With headquarters in Beijing, a laboratory in Shenzhen, a pilot center in Zhuhai, a marketing center in Beijing, and a fermentation plant in Qingdao, its Synbio platform utilizes inexpensive carbon sources in a closed system to ferment microalgae and produce high-value ingredients.
The company’s products include DHA microalgae oil, microalgae protein, astaxanthin, microalgae exosomes, and chlorella polysaccharides for use in the food, health, and cosmetics industries.
Protoga Biotech holds ISO22000, ISO9001, HACCP, Halal, and Kosher certifications, ensuring the highest quality and safety standards for its products. The company has also received multiple food tech awards, including the National High-Tech Enterprise and the Zhongguancun High-Tech Enterprise, among others.
Making a milk alternative
Protoga Biotech explains that it produces its innovative milk alternative using a powder derived from microalgae. To address the flavor, taste, and texture challenges related to algae, the company adjusts the cultivation process to ensure the desired features. The microalgae milk maintains its nutrition through homogenization and enzymatic hydrolysis while delivering a silky smooth texture.
Meanwhile, the liquid by-products from the fermentation process are repurposed to extract exosomes and used as plant fertilizer, enhancing the production’s environmental sustainability.
In 2021, Sophie’s Bionutrients, a Singapore-based food technology company also leveraging microalgae fermentation, announced it had developed the first-ever microalgae-based milk. However, the product was never launched.
“The main challenges in making microalgae milk lie in stability and texture. Protoga Biotech adjusts the culture medium and cultivation process to obtain a pleasant texture and taste in microalgae,” Xiao said.
