Biotechnology company Checkerspot has reproduced an essential human milk fat by fermenting microalgae at scale for the development of infant formula that replicates the nutritional benefits of breastfeeding.
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
Microalgae cultivation as a topic may be more apt for the biofuel industry, but scientific research has shown that these microscopic organisms can also be utilized as a sustainable food source.
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
Czech start-up Mewery claims to have developed the first prototype of cultivated meat based on microalgae. The company is already in talks with the Singapore Food Agency, founder Roman Lauš tells FoodNavigator.
Icelandic microalgae specialist Algalif and global vitamin manufacturer Divi’s Nutraceuticals have pooled skills to develop highly concentrated beads of sustainable, natural astaxanthin that will ramp up the health benefits of nutritional bars.
A team of scientists have developed a method to effectively produce and extract plant-based oil from a common microalgae that, they claim, could be a ‘healthier and greener’ alternative to palm oil.
New red microalgae discovered by Israeli start-up Yemoja adds ‘bloody’ juiciness to plant-based burgers and steaks, as well as cultivated meat products.
Sophie's BioNutrients, a food production technology company, together with Ingredion Idea Labs innovation center in Singapore, have collaborated to produce the company’s first microalgae-based cheese alternative from Sophie's BioNutrients'...
French producer of microalgae ingredients, Microphyt, is leading a €15m mission to develop the world’s largest fully-integrated microalgae biorefinery which will see the production of new products and a five-fold increase in capacity.
Unilever has entered into a tie-up with biotech start-up Algenuity. FoodNavigator hears from both companies about the ‘huge potential’ to develop ‘future foods’ using Chlorella vulgaris microalgae as a nutritious and sustainable protein source.
Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Swiss food manufacturer Nestlé and Dutch ingredients supplier Corbion have entered into a strategic partnership to develop what they describe as the ‘next generation’ of microalgae-based ingredients for plant-based applications.
The protein requirements put forward in the EAT-Lancet report are nutritionally inadequate and are not enough to support growing bodies, according to a critique of the so-called ‘Planetary Health Diet’.
Using chlorella to replace eggs in vegan mayonnaise allows French company The Good Spoon to cut the fat content in half for a healthier, plant-based product that is also democratising microalgae, according to its co-founder.
