Edonias's founders.

Pierre Mignon (L), Hugo Valentin, and Nicolas Irlinger © Edonia

Algae, Microalgae & Seaweed

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

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 …

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Microalgae based caviar

© GreenCoLab

Algae, Microalgae & Seaweed

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

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. 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, its consumer-focused …

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Sophie’s BioNutrients Develops Chlorella Ice Cream with More Iron and B12 Than Cow’s Milk

© Sophie’s BioNutrients

Algae, Microalgae & Seaweed

Sophie’s BioNutrients Unveils Chlorella-Based Ice Cream Containing More Iron and B12 Than Dairy

Sophie’s BioNutrients, a B2B food tech founded in Singapore and now based in the Netherlands, announces it has collaborated with the Danish Technological Institute (DTI) to produce a chlorella-based ice cream, which it says provides more B12 and iron than most dairy or plant-based alternatives. Sophie’s specializes in microalgae innovations with its previous breakthroughs including the world’s first algae-based milk which was revealed in 2021, as well as the first microalgae-based cheese developed in partnership with the Ingredion Idea Labs innovation center. Provides nutrients absent in traditional dairy According to Sophie’s, a 1 oz serving of chlorella ice cream has the potential to provide double the recommended daily intake of Vitamin B12. Chlorella is also a good source of iron – a nutrient absent in cow’s …

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white chlorella ingredient solution

© Aliga Microalgae

Algae, Microalgae & Seaweed

Almost a Quarter of US Skincare Launches Now Feature Microalgae

Data from Mintel‘s Global New Product Database has revealed that 22.2% of skincare launches in the US last year contained either chlorella or spirulina — up from 13.2% in 2018. The microalgae ingredients are increasingly popular with consumers due to their perceived naturalness, sustainability, and health benefits. They are also cruelty-free and vegan-friendly. One of the trending products described by Mintel is Sensityl™, a microalgae-based cosmetics ingredient developed by Givaudan. After a month of use, Sensityl is claimed to not just benefit skin but also improve mood. According to Mintel, this is in line with the growing trend towards more holistic beauty, providing emotional well-being along with functionality. Research regarding the health benefits of microalgae is still limited, but studies have indicated that the ingredients …

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Sophie's Vegan Ice Cream

©Sophie's BioNutrients

Algae, Microalgae & Seaweed

Sophie’s BioNutrients Develops Chlorella Ice Cream with More Iron and B12 Than Cow’s Milk

Sophie’s BioNutrients, a B2B food tech company, has collaborated with the Danish Technological Institute (DTI) to produce its first chlorella-based ice cream. Made with Sophie’s dairy-free Chlorella Protein Concentrate, the new vegan ice cream boasts a complete nutritional panel, with more B12 and iron than most dairy and plant-based alternatives.  Sophie’s Chlorella Protein is a neutral-hued microalgae flour naturally cultivated from Chlorella vulgaris. The company states the Chlorella vulgaris strains it uses are US GRAS and European Food Safety Authority (EFSA) approved as food ingredients. More nutrients To create the ice cream, the team at Sophie’s worked with DTI’s technical experts to perform an initial screening of the ingredient’s potential, before combining it with functional ingredients that mimicked ice cream’s natural texture. The finished product …

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white chlorella ingredient solution

© Aliga Microalgae

Algae, Microalgae & Seaweed

Aliga Microalgae Acquires Duplaco Production Facility For Chlorella Algae

Danish food-tech company Aliga Microalgae recently acquired a microalgae production facility in the Netherlands to commercialise its White Chlorella ingredient. In June 2022, Dutch food manufacturer Duplaco declared bankruptcy, leaving behind one of Europe’s most cutting-edge microalgae manufacturing facilities. Aliga Microalgae, a company that specialises in growing, processing, and selling algae ingredients, bought the facility along with the associated intellectual property and customer stock. The acquisition is a part of Aliga’s scaling strategy, which aims to increase its production capacity and secure the supply chain of its proprietary white chlorella ingredient. This will allow the business to meet the rising demands from producers of vegan, plant-based, and analogous food products around the world. Aliga is currently the only industrial producer of chlorella microalgae in Scandinavia …

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alt-fish with golden chlorella

© Monkeys by the Sea

Algae, Microalgae & Seaweed

Duplaco Launches Golden-Coloured Chlorella to Discreetly Fortify Plant-Based Foods

Dutch manufacturer Duplaco has developed a new variety of golden-coloured chlorella, making it possible to add nutrients to plant-based foods without the green colour associated with the regular variety. Duplaco Gold is 40% protein (including all the essential amino acids), and rich in vitamins and minerals. This includes some that can be more challenging to obtain on a plant-based diet, such as iron and B12. The product is already being used by Dutch alt-seafood startup Monkeys by the Sea in the coating of its plant-based fish nuggets. According to Duplaco, it would also be ideal for use in baked goods, pasta, and meat alternatives. White chlorella Duplaco Gold only has a slight colour, but the company is also working on an entirely colourless white chlorella …

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allmicroalgae ice cream

© Allmicroalgae

Products & Launches

“Future-proof nutrition” – Allmicroalgae Presents New Superfood Solutions as Seaweed Economy Continues to Boom

Portuguese company Allmicroalgae – one of the largest European producers of microalgae – presents two new Chlorella powders in response to the increasing demand for plant-based food solutions. When compared to conventional, intensely green-coloured products, these new offerings are Yellow Chlorella – which works well as an egg substitute – and White Chlorella – which can replace conventional dairy bases such as milk, increasing the protein content of the product. They are also suitable for use in ice creams, mayonnaises and snacks. 

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algenuity

©algenuity

Company News

Unilever Partners With Algenuity to Explore Algae as a Source of Protein for Future Foods

Plant-based products make up about a third of Unilever‘s portfolio and the company is aiming to demonstrate that it is focused on the global transition to sustainable proteins. We reported yesterday that Unilever has pioneer status accredited by the FAIRR Initiative, for its commitment to shifting its food portfolios away from animal-based.

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