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White Chlorella ingredient, allergen free, rich in protein, fibres, vitamins and minerals with neutral taste and scalable through fermentation platforms with minimum downstream
About
Algenuity is pioneering the use of whole-cell food ingredients with their groundbreaking Chlorella innovations. Harnessing the power of algae, their brand marries health, nutrition, and sustainability through a world-class biotechnology and microbial fermentation platform. This allows for the creation of neutral-tasting, functional plant-based proteins that cater to vegan and flexitarian diets, inspiring a new era of delicious and nutritious food options. By overcoming traditional sensory barriers associated with Chlorella's intense green hue and odor, Algenuity is setting new standards in the plant-based ingredients marketplace. Their mission is to leverage algae for positive global impact, transforming not only food but also beverage industries and beyond, with a focus on environmental and societal benefits
Key Benefits
The innovation of whole cells as food ingredients, particularly seen in the application of Chlorella algae, offers a multitude of key benefits that impact health, nutrition, and sustainability. These whole algal-cell ingredients are rich in plant-based proteins that are not only highly nutritious but also provide a neutral taste, making them versatile for various food and beverage creations. This enables the development of appetizing and nutritious options for vegan and flexitarian diets, potentially expanding into a wider range of food markets. The technology used to produce these ingredients adheres to principles of transparency, traceability, and quality. Furthermore, the use of microbial fermentation in their production enhances scalability and ensures sustainability, contributing to secure supply chains. Thus, this innovation not only promises significant health benefits but also supports environmental and societal goals
Applications
The innovation of using whole cells as food ingredients, particularly through the use of Chlorella, presents versatile applications across various industries. Its potential lies in creating neutral-tasting, functional plant-based proteins that are rich in nutrients, suitable for vegan, vegetarian, and flexitarian diets. This innovation supports the development of delicious and nutritious food and beverage products by overcoming traditional sensory barriers associated with algae, such as taste and color. The scalable nature of microbial fermentation underpinning this innovation ensures sustainability and security in the supply chain, meeting the growing demand for plant-based proteins. With its adaptability, whole cell food ingredients can extend to additional markets beyond food and beverages, offering a promising avenue for the delivery of health, environmental, and societal benefits on a global scale