NØKO FOODS from France is participating in the current cohort of the ProVeg incubator programme, founded by a professional boxer, engineer, certified coach in nutritional sciences, who states that his brand’s mission is to shape the future of fight foods, to accelerate fighters’ progression and to make them better. “We are initiating a new generation of world champions with pro performance, healthy and sustainable foods, using the highly functional power of microalgae.”
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 …
