Algae-based omega-3 supplements

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Algae-Based Omega-3 Supplements May Have More Cardiovascular Benefits Than Fish Oil

A clinical trial has demonstrated that a type of algae-based omega-3 supplement (AlmegaPL, the functional ingredient in products made by US brand iwi life) may support cardiovascular health more effectively than traditional fish oils. The algae oil was found to decrease triglycerides by 14%, four times what would be expected from conventional omega-3 supplements. It also reduced remnant cholesterol by up to 25%, supporting theories that EPA-only omega-3s may perform better than those containing both EPA and DHA (two types of long-chain polyunsaturated fatty acids). There was no increase in LDL cholesterol in those taking AlmegaPL, whereas supplements containing both types of fatty acid have been shown to raise cholesterol levels. Unexpectedly, 12 weeks of supplementation also reduced hip circumference and body weight compared to …


Sway has introduced TPSea, a biopolymer resin made from seaweed and plants to replace plastic pellets in single-use packaging manufacturing.

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Sway Launches Seaweed Pellets to Replace Single-Use Plastics at Scale, Following $5M Funding Round

California-based Sway, a startup creating biodegradable alternatives to plastic, has introduced Thermoplastic Seaweed (TPSea), a “breakthrough” biopolymer resin made from seaweed and plants to replace plastic pellets in single-use packaging manufacturing.  The launch follows a successful $5 million seed round led by Third Nature Investments. The Helm, Alante Capital, BAM Ventures, Superorganism, and other investors also backed Sway in this round. The funds will help Sway expand its product portfolio and fuel marketing initiatives targeted at the fashion, food, and home goods sectors to accelerate product adoption. “We believe everyday materials should help to replenish the planet from sea to soil. The launch of our thermoplastic seaweed materials, along with an influx of new capital targeted at scaling production, signifies tangible progress toward a more circular …


Sustainable microalgae protein

Image courtesy of the Natural Resources Institute

UK Project Develops Sustainable Microalgae Protein With Improved Flavour

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 …


SimpliiGood unveils spirulina filament technology

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SimpliiGood Unveils Spirulina-Derived Filaments to Mimic the Texture of Meat and Fish

Israeli spirulina specialist SimpliiGood has become a trailblazer in the plant-based sector by developing chicken and salmon alternatives using its flagship microalgae ingredient.  As it continues to innovate, the company has recently unveiled a new technology to mimic the texture of meat products: spirulina-derived filaments.  Baruch Dach, founder and CTO at AlgaeCore technologies, SimpliiGood’s parent company, explains that they leverage spirulina-based edible tissue engineering to make the spirulina filaments to be used as an ingredient or base for plant-based meat.  Dach says the ingredient is unique because it contains spirulina cell matrices, not just plain protein, making it versatile and easy to transform into fibers. Meanwhile, these fibers retain their properties even when subjected to high temperatures or freeze-thaw cycles.  Moreover, depending on the application, the ingredient provides over …


Benjamin Armenjon appointed as MD of OCEANIUM


OCEANIUM Appoints Benjamin Armenjon of Ÿnsect to Scale and Commercialise Innovative Seaweed Products

OCEANIUM, a Scottish seaweed specialist, announces it has hired Benjamin Armenjon as Managing Director. He will be tasked with driving the commercialisation of innovative seaweed ingredients and the scaling of its proprietary seaweed biorefinery. Armenjon previously served at France’s Ÿnsect, which describes itself as the world leader in insect protein, where he led sales and commercialisation for the company and was integral to its growth, assisting its expansion to over 300 staff with locations across Europe and the US, says the company. Prior to joining Ÿnsect, he held various R&D, production, quality, and sales positions in companies such as Symrise Pet Food and Kemin Nutrisurance. Last September, the company secured $2.6 million with the funds allocated to begin scale-up and to accelerate the commercialisation of …


Seaweed tampons

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Successful Seed Round: Vyld Secures Seven-Figure Amount with Regenerative Financing Model

Berlin startup Vyld relies on an innovative financing instrument with the Future Profit Partnership Agreement (FPPA) and also receives funding from the BMBF and the EU. Vyld, a profit-for-purpose company, has effectively developed renewable products and an innovative financing model. The company recently completed its seed funding round, securing a seven-figure sum. This funding includes contributions from the federal government and the EU, supplemented by their unique sustainable financing tool, the Future Profit Partnership Agreement (FPPA). World’s first seaweed tampon The current round of financing enables the market entry of the “Tangpon“, the world’s first tampon made from seaweed, as well as the further development of the Algaeverse portfolio for B2B and B2C. Self-titled “ecopreneurs,” Ines Schiller and Melanie Schichan say they are committed to …


Palmaria palmata

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Aquaculture Startup Sea&Believe Announces Launch of Inaugural Seaweed Farm in Ireland

Aquaculture startup Sea&Believe has achieved a significant milestone with the launch of its inaugural seaweed farm in Connemara, Ireland. The company develops ingredients for the food and skincare industry using Palmaria palmata, a red seaweed native to the Atlantic, which is notable for its rich nutrient profile, boasting a protein content of 23%, which surpasses the average 17% typically found in fish. According to the company, the seaweed cultivated on the Sea&Believe’s farm is recognized for its myriad health benefits, including antiviral, antimicrobial, and anticancer properties. It also contains Mycosporine-like amino acids (MAA), contributing to its status as a nutritionally complete plant-based product. The farm also contributes to the revitalization of marine life and aids in the restoration of the marine ecosystem in Connemara. This …


Four samples of alga-based oils in tubes

Image courtesy of GC Rieber VivoMega

VivoMega’s New Omega-3 Supplements from Microalgae Gain V-Label Certification

GC Rieber VivoMega, a Norwegian manufacturer of fish oils, has expanded into the algae oil market with a new line of vegan DHA Omega-3 concentrates derived from marine microalgae. Today, the company announces that it has received the International V-Label certification for its new vegan products. Established in Switzerland in 1996, the V-Label certification has set a precise definition and criteria to classify products as vegan or vegetarian to ensure the quality and the origin of ingredients while allowing consumers to identify products quickly.  “This certification further helps validate our efforts to provide a superior product with exceptional purity parameters and optimal sensory profiles. We launched our vegan DHA omega-3 at Expo West this year and received great customer feedback and engagement,” said Ståle Søfting, Sales and Marketing …


German biotech Quazy Foods raises €800K for microalge ingredients.

Image courtesy of Quazy Foods

Quazy Foods Raises €800K to Revolutionize Plant-Based Food with Microalgae Ingredients

Quazy Foods, a Berlin-based biotech startup, has announced an €800K pre-seed funding raise to grow microalgae and develop functional ingredients for plant-based foods and other applications. ProVeg International, Antler, and Sprout & About Ventures led the round, with additional investment from business angels. In addition to this newly raised capital, Quazy Foods is officially co-funded by the European Union. With the new funds, Quazy Foods will expand to pilot-stage production and develop the first samples of its microalgae ingredient. Additionally, the startup has announced that it will make key strategic hires for its next growth phase.  Berenike Zimmer, co-founder of Quazy Foods, shared, “Microalgae combine exceptional nutritional profiles with outstanding functional properties, which predestines them as a powerful renewable resource of the future. With Quazy …


Crispy seaweed sticks made from French seaweed


ZALG Launches Crispy Seaweed Sticks Made From Locally Grown French Seaweed

ZALG, a French producer of algae-based food innovations, has launched a new product — crispy seaweed sticks. Based in Brittany, ZALG uses locally-grown seaweed and macroalgae to develop sustainable, healthy plant-based foods. The seaweed sticks consist of a light sea vegetable filling surrounded by a thin layer of crispy breadcrumbs, with two flavours available — lemon zest and onion. Intended for food service professionals, the crispy seaweed sticks can be prepared in a fryer in just 90 seconds. Suggested applications include sharing boards, sandwiches, and wraps. “We are creating a new realm of possibilities in the use of seaweed in cooking to meet the current demands for a healthy, delicious, and sustainable diet,” said Tanguy Gestin, co-founder of ZALG. “French culinary heritage” ZALG was founded …


University of Hohenheim develops fish alternatives made from microalgae

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

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 …


OCEANIUM announces a $2.6 million raise to scale its proprietary seaweed biorefinery technology


OCEANIUM Secures $2.6M to Meet Growing Demand for Sustainable Seaweed Products

OCEANIUM, a Scottish company specializing in cultivating and processing seaweed, announces a $2.6 million raise to scale its proprietary biorefinery technology. Additionally, the capital will help the Scottish company accelerate the commercialization of its seaweed-derived ingredients and materials to meet market demand for sustainable products.  Impact platform Builders Vision led the round with additional participation from new investors, including BDT & MSD Partners and two family office members of the Hong Kong-based Sustainable Finance Initiative — OCEANIUM’s first investment from Asia. Previous investors, The World Wildlife Fund (WWF) and Green Angel Ventures, backed the company again in this round. Karen Scofield Seal, CEO and co-founder of OCEANIUM, said: “This investment led by Builders Vision will allow OCEANIUM to scale its proprietary technology to meet the growing demand …


HN Novatech has secured funding to commercialise its flagship seaweed-extracted heme for plant-based meat

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HN Novatech Secures $4 Million for Seaweed-Extracted Heme Meat Alternatives

South Korean food ingredient company HN Novatech announces it has secured $4 million in a Series-A bridge round to commercialize its flagship ingredient ACOM-S, a seaweed-extracted heme for plant-based meat applications. The round was led by VC Logan Ventures, which said it was partnering with HN Novatech to meet the global demand for clean-label meat alternatives. HN Novatech focuses on developing healthy, sustainable, and cutting-edge food ingredient alternatives and has filed 19 patents to date. It claims to be the first company in the world to extract heme-like molecules from seaweed and develop meat alternatives, such as burger patties (Korean BBQ beef), bulgogi, and sausages. Last month, in an event organized by the Singapore Tembusutech Innovation and KILSA Global, HN Novatech launched its seaweed-extracted heme for …


Phycom facility

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Phycom Secures €9 Million to Scale Microalgae Production for Sustainable Proteins and Nutritious Food

Dutch microalgae specialist Phycom has announced a €9 million investment from key partners, including bioingredient-based foods Corbion,, Invest-NL, and Invest International. Existing shareholders also backed the company in this round. With the new funds, Phycom will grow its high-quality microalgae at an industrial scale, improve its technology, and expand its marketing activities. Additionally, the investment will allow the Phycom team to expand and appoint new complementary board members. President of Corbion Algae Ingredients, Ruud Peerbooms, said: “Phycom’s shown capabilities offer great potential, and we believe combining complementary strengths through this collaborative partnership will help us continue to redefine what’s possible through algae-based technologies.”  Sustainable proteins  Phycom is a B2B company based in Veenendaal, Gelderland, founded in 2018 to offer algae cultivation optimization services and high-quality …


chlorella under microscope


South Korea: Daesang Says Newly Developed Ingredient “Has the Potential to Revolutionize the Plant-Based food Industry”

As more and more food producers look towards algae and microalgae for their myriad health and sustainability benefits, leading Korean food and beverage company, Daesang, announces the development of GoldRella, stating to vegconomist that it is currently marketing the new product to food manufacturers around the world and believes GoldRella has the potential to revolutionize the plant-based food industry and help to make plant-based foods more appealing to a wider range of consumers. GoldRella is made from Chlorella, a type of microalgae that is rich in protein, fiber, vitamins & minerals, and other nutrients. It is a nutrient-rich superfood that is high in protein, fiber, and other essential nutrients, especially vitamin B12. Further properties as listed on the company’s website include liver health benefits and …


PBH YT David Schroeder

The Best Not-Pork Dumplings Are From Algae. Dave Schroeder of Triton Algae Innovation

Dave Schroeder, Director of Regulatory and Corporate Affairs at Triton Algae Innovations, discusses being the little engine that could and outlasting the economic downturn on The Plantbased Business Hour with Elysabeth Alfano. Plus, he takes Elysabeth through the magic of algae at their San Diego plant as she tastes their newest products: algae dumplings – tastes like pork! – high-protein pasta and chips from their new brand: Too Good to Be. Specifically, they discuss, The versatility and functionality of algae. Scaling an algae plant and taking the Triton Algae Innovations tour The newest products: high-protein pasta and non-pork dumplings and The secret to lasting through a financial storm. Below is a highlight clip from their long-form conversation. Podcast here. Display content from YouTube Click here to …


Sea & Flour has received patent approval for its seaweed processing method

Image credit: Sea & Flour IG

Sea & Flour’s New Patent Brings Seaweed to Commercial Baking

Philadelphia-based Sea & Flour, the first baking company that uses seaweed to enrich bread and other goods, has received patent approval for its seaweed processing method for baking applications.  Sea & Flour’s breakthrough technology preserves the nutritional profile of seaweed (sometimes lost while processing), addresses its off-taste, and ensures it can be added as a primary ingredient in commercial baking operations. The company’s first seaweed bakery line includes bread, buns, rolls, and pizza dough. They are claimed to be carbon-positive and carbon-negative products because marine algae can be grown using regenerative coastal agriculture.  “Being awarded this patent is recognition of the uniqueness of our approach and the methods we developed and perfected over several years,” said Arlin Wasserman, co-founder and CEO of Sea & Flour. …


Notpla and Mack will launch a laundry detergent with seaweed and plants biodegradable packaging

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Notpla and MACK Launch Biodegrable Seaweed Film in Laundry Detergent Sachets

Sustainable packaging startup Notpla and vegan detergent company MACK have partnered to introduce a biodegradable option for packaging detergents to help the cleaning industry move away from single-use plastics. MACK will launch its laundry detergent refills in sachets made with Notpla’s innovative seaweed and plant-derived biodegradable film. These novel packaging can substitute conventional PVA (Polyvinyl Alcohol) and PVOH (Polyvinyl Alcohol Copolymer) plastics. This initiative marks the seaweed film’s first application in cleaning products and a “world-first” in the laundry detergent market. According to Notpla, its film is water-soluble — no more microplastic leakage — while ensuring high-quality performance and convenience. The product was subject to a long biological degradability assessment, passing industry standards. “Our partnership with Notpla aligns perfectly with our mission to provide customers with a …


Brevel founders

Brevel founders (L to R) Yonatan Golans, Ido Golan, Matan Golan. Image courtesy of Brevel

Brevel Raises $18.5M to Fuel the Plant-Based Sector with Sustainable Microalgae Proteins

Israeli fermentation company Brevel announces it has closed an $18.5 million seed funding round to produce and launch into the market its microalgae-based proteins suitable for F&B plant-based applications. Established in 2016 by three brothers, Yonatan (CEO), Matan (COO), and Ido Golan (CTO), Brevel has developed a sugar-based fermentation tech that uses microalgae and light in industrial-scale systems to produce sustainable and functional proteins without using agricultural land. NevaTeam Partners and the European Union’s EIC Fund backed Brevel in this round. Other participants included leading food and climate funds and strategic partners from the food industry. Brevel’s seed funding includes $8.4 million converted from grants and convertible loans into shares. In June 2022, Brevel received funding from the EU’s Horizon 2020 program and Israel’s Innovation Authority in the form …


DSM tuna


Omega-3 Fatty Acids: Health Benefits Beyond Fish

As a high-quality and often lean protein, fish is highly regarded worldwide as part of a balanced diet. Be it a flaky, white cod or an oily mackerel, the health benefits of eating fish are numerous and well-known. One of fish’s main selling points is that it’s a tasty and convenient way of getting the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) – also known as omega-3 fatty acids – which we all need for good health. What makes these omega-3 fatty acids so important? The human body can make most varieties of fat it needs. But omega-3 fatty acids are different, these can only be obtained from food, drinks, and supplements. There is also a lot of variety within omega-3s. EPA and DHA long-chain …