Algae, Microalgae & Seaweed

seaweed stock

Image: Oleksandr Sushko on Unsplash

Seaweed-Based Growth Media Could Replace Traditional Cell Culture Media in Cultivated Meat Production

A new research project led by James Cook University (JCU) and the Singapore Institute of Technology (SIT) is investigating the use of seaweed as a potential alternative to traditional cell culture media in the production of cultivated meat and seafood. This initiative seeks to address the challenges of sustainability, cost, and ethics in cellular agriculture by utilizing seaweed’s abundance and fast-growing nature. Turning seaweed into meat The project, named SeaToMeat – Optimizing Seaweed Proteins to Cultivate Meat, focuses on converting seaweed proteins into hydrolysates, which are mixtures of amino acids, small proteins, and bioactive compounds. Hydrolysates are formed when larger proteins are broken down into smaller components. These seaweed-derived hydrolysates could serve as a low-cost and sustainable alternative to the fetal bovine serum traditionally used …

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Origin by Ocean

© Origin by Ocean

Origin by Ocean and CABB Group Partner to Convert Invasive Sargassum Algae into Valuable Ingredients

Origin by Ocean, a Finnish green chemicals company, has formed a strategic partnership with the CABB Group to establish a biorefinery at CABB’s production site in Kokkola, Finland. This new facility will be the first to utilize Origin by Ocean’s biorefinery technology to extract valuable chemicals from sargassum, an invasive brown algae. Scheduled to begin operations in 2028, the biorefinery will process sargassum into ingredients such as alginate, fucoidan, and biomass residue, which are used in industries including cosmetics, food, and pharmaceuticals. Sargassum, a seaweed driven by agricultural runoff and rising ocean temperatures, has caused significant environmental and economic disruption in coastal regions, particularly in the Caribbean and West Africa. The algal blooms not only impact local ecosystems but also affect local economies. For example, …

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ScotBio

© ScotBio

Biotech Collaboration Yields Versatile Plant-Based Protein from Algae for Food Industry

Scottish biotechnology company ScotBio has developed a protein-rich ingredient derived from Spirulina, a blue-green microalgae, following a collaborative research initiative with Queen Margaret University’s Scottish Centre for Food Development and Innovation (SCFDI). The product has undergone functional testing for its emulsifying, binding, and sensory performance in a variety of food applications. The project received feasibility support from the Industrial Biotechnology Innovation Centre (IBioIC), which backs early-stage commercialisation efforts within Scotland’s bioeconomy. According to ScotBio, the new protein has demonstrated comparable functionality to ingredients such as egg and soy protein concentrate, even after decolourisation and flavour neutralisation. This characteristic may expand its potential for integration into various food formulations without affecting sensory qualities. Dr Joe Palmer, ScotBio’s product development manager, stated, “With our proof of concept …

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Bord à Bord

© Bord à Bord

Bord à Bord Leads France’s Push for Sustainable Seaweed Production

Bord à Bord, a French company based in Roscoff and Taulé, specializes in the harvest and cultivation of organic seaweed, blending local craftsmanship with sustainable practices. Founded in 1996 by Henri Courtois, the company has grown from a niche operation into a key player in France’s growing seaweed industry, which is gaining attention for its environmental benefits and culinary potential. A dual approach The company sources seaweed through both wild harvesting and farming. While it initially focused on wild seaweed, Bord à Bord has been involved in the development of seaweed farming in Europe for over 15 years. This dual approach allows the company to balance ecological sustainability with meeting the growing demand for marine algae. According to Courtois, “Humans are our priority,” reflecting the …

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A bowl with algae oil

© Checkerspot

Checkerspot Develops “World’s First” High-Oleic Palm Oil Alternative Made With Microalgae Fermentation

California-based biotech company Checkerspot has announced the development of what it claims is the first ever high-oleic palm oil alternative produced entirely through microalgae fermentation. As explained in a study published this month in the journal Fermentation, Checkerspot took the microalga Prototheca moriformis and used classical strain improvement techniques to enhance oil yield and composition. The resulting oil closely matches the fatty acid profile of conventional high-oleic palm oil, containing over 55% oleic acid and 32% palmitic acid. The technology does not involve genetic engineering. The fermentation process reportedly demonstrated scalability from laboratory to industrial levels, achieving oil titers up to 145 grams per liter and oil content of approximately 70% of the dry cell weight. Consequently, the oil could be a viable alternative to …

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Simpliigood spirulina smoked salmon

© Simpliigood

Simpliigood’s Spirulina-Based Smoked Salmon Approaches Commercialization Following $4M Grant & EU Regulatory Clearance

Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production. Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel. With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative. A kilogram of Simplii Texture can be transformed …

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The Brevel team

The Brevel team. © Aviram Waldman

Brevel Expands Seed Round to $25M to Accelerate Commercialization of Microalgae Proteins

Climate food tech company Brevel has secured over $5 million in a seed extension up-round, taking the total amount of seed funding it has raised to $25 million. The capital will be used to develop microalgae proteins for food and beverage applications and accelerate the commercialization of the company’s products. The extension is based on exercises of warrants investors were granted in the initial closing of the seed round in June 2023. Notable investors who decided to increase their share in the company include NevaTeam Partners, Siddhi Capital, the European Union’s EIC Fund, Good Protein Fund, The Food Tech Lab, and PVS Investments. Additionally, several new investors were granted access to the extension under the same terms. With the help of the funding, Brevel will …

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Brevel partners with CBC Group

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Brevel Partners With CBC Group to Produce Microalgae-Enriched Beverages at Scale

Microalgae protein producer Brevel has signed a development and commercialization agreement with Israel’s Central Bottling Company (CBC Group) to develop functional beverages and dairy alternatives. The ten-year purchase agreement will see Brevel supply CBC Group with microalgae protein, oils, and antioxidants. As part of the alliance, CBC Group made a strategic investment in Brevel’s most recent funding round. To cultivate microalgae, Brevel uses a “breakthrough process” combining light with sugar fermentation in indoor bioreactors. This allows for the production of large quantities of microalgae without genetic modification. Microalgae is naturally rich in protein, lipids, fiber, and bioactive antioxidants derived from photosynthesis. Brevel’s process produces a neutral-tasting white powder consisting of 60-70% microalgae protein concentrate. Its functional properties are said to replicate the textures, flavors, and …

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mother feeding baby

© Odua Images - stock.adobe.com

EFSA Says Schizochytrium Limacinum Microalgae Oil Can Be Safely Used in Infant Formula

The European Food Safety Authority (EFSA) has concluded that oil derived from the microalgae Schizochytrium limacinum (strain ATCC-20889) is safe for use in infant and follow-on formulas at DHA concentrations of 20–50 milligrams per 100 kilocalories. Infant formulas in the EU are required to contain DHA, an omega-3 fatty acid important for brain and retinal development. The microalgae oil could provide an alternative to fish-based DHA for vegetarian and vegan consumers or those with allergies. It could also help to address sustainability issues such as overfishing. Demand for plant-based baby and infant foods is rising significantly — a report from 2022 found that vegan and organic products were a key driver of the infant nutrition market, while an analysis published last year predicted that sales …

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Thermoformed trays

Thermoformed trays -Image courtesy of B'ZEOS

B’ZEOS to Scale Industry-Ready Seaweed Packaging with New Round and Strategic Partnerships

Seaweed-based packaging startup B’ZEOS has secured a seed round led by Faber and ICIG Ventures, the investment arm of the industrial holding ICIG, bringing its total raised equity and grant funding to over €5 million. The round contributes to previous funding from Biotope by VIB, Sustainable Ocean Alliance (SOA), and several private and public grants from various entities, including the Research Council of Norway, Global Seaweed Coalition, Innovation Norway, and the Eureka Network’s Eurostars programme. With headquarters in Switzerland and R&D offices in Barcelona, Spain, B’ZEOS will use the new capital to scale its fully compostable materials to meet the rapidly growing demand for sustainable alternatives to plastic. Rita Sousa, Partner at Faber, shared, “As global demand for sustainable packaging solutions accelerates, we’re excited to …

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Umaro Foods Sway bioplastic

© Umaro Foods

Umaro and Sway Receive $1.5M Dept. of Energy Grant to Turn Seaweed Waste into Sustainable Bioplastics

Bay Area companies Umaro Foods and Sway have been awarded a $1.5 million grant by the US Department of Energy (DOE) to advance innovations in seaweed-based materials. The funding, part of the DOE’s Mixed Algae Conversion Research Opportunity (MACRO) program, will support efforts to convert alginate, a byproduct of seaweed protein production, into sustainable bioplastics. The partnership leverages the strengths of both startups. Umaro specializes in extracting protein from seaweed for use in plant-based foods, such as its red seaweed-derived bacon, for which it raised $3.8M earlier this year. This process produces alginate-rich sidestreams that will be repurposed by Sway, which develops compostable bioplastics using its TPSea™ resin technology. The collaboration seeks to address two key sustainability challenges: reducing the reliance on fossil fuels, and …

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Brevel's is ready to operate its FOAK facility to showcase its fermentatio tech for producing microalgae proteins.

Image courtesy of Brevel

Brevel Launches FOAK Facility to Demonstrate Microalgae Protein Fermentation at Commercial Scale

Israel’s Brevel, a biomass fermentation startup producing microalgae proteins, announces that it has completed the construction of its demonstration facility and secured two commercial agreements with leading F&B companies. The startup inaugurated a new site in Southern Israel this June, featuring headquarters, R&D space, and proprietary industrial-scale fermenters. The facility has been designed to implement a First-Of-A-Kind (FOAK) strategy to showcase the fermentation process at a commercial scale for the first time. With the FOAK strategy, Brevel aims to demonstrate that its fermentation technology is viable for real-world applications, reducing the perceived risk for investors, customers, and partners. “Once such validation is achieved, the focus shifts to operational and market challenges, significantly reducing overall risk,” Brevel comments. Collaborations to realize alt proteins Brevel says it has …

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© catchfree

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

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 …

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algae research

© Irin @stock.adobe.com

National Algae Association Expands Algae Production Incubator Program

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. …

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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

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

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. …

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

© v2food

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

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 …

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Happy Ocean Foods

© Happy Ocean Foods

Future Ocean Foods Expands Membership, Welcoming 17 New Companies

Future Ocean Foods, the only global association dedicated to alternative seafood, has announced the addition of 17 new members to its growing network. The organization, which was established to promote food security, human health, environmental sustainability, and ocean conservation, now represents 53 companies across 17 countries. The new members include firms working in plant-based, fermentation, and cultivated food sectors. Marissa Bronfman, founder and executive director of Future Ocean Foods commented, “I am incredibly proud of the passionate, collaborative community we have built, and I am thrilled to welcome these 17 new innovative companies to our group. It’s an honor to work alongside so many brilliant, pioneering people working tirelessly to feed the planet and save our oceans.” Urgent need for sustainable protein sources There is …

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Spirulina specialist SimpliiGood has announced that it will launch its much-awaited spirulina-based smoked salmon in early 2025.

Image courtesy of SimpliiGood

SimpliiGood’s Much-Awaited Spirulina Smoked Salmon to Launch in Europe Next Year

Spirulina specialist SimpliiGood has announced that it will launch its much-awaited spirulina-based smoked salmon in early 2025. Claimed as the first nutritious whole cut from microalgae, the spirulina smoked salmon offers 40% protein and features a clean label with fewer than ten “kitchen cupboard” ingredients, free from stabilizers and preservatives. We contacted Baruch Dach, founder and CTO at AlgaeCore Technologies, SimpliiGood’s parent company, to get the details of the product and its launch. “At this point, I can only say that the launch is going to happen in Europe, where we see better growth and higher acceptance for alternative products. Relatively, awareness seems higher than in other territories,” he told us. “The market’s first choice” The product was initially a single-ingredient salmon containing 95% of …

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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 Cooking Club

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

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 …

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Nutrition from Water

© Nutrition from Water

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

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. …

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