Wageningen, the Netherlands – Jul 29, 2020,Unilever and biotech start-up Algenuity are announcing a new partnership to delve into the huge potential microalgae bring in innovating future foods for Unilever’s plant-based portfolio. Algenuity, which specialises in developing microalgae for use in consumer products, will work with the R&D team within Unilever’s Foods and Refreshment (F&R) division to explore ways of bringing foods made with microalgae to the market.
Microalgae offer much untapped potential as a viable, climate-friendly protein alternative. They have a significant part to play in food system transformation. We are very much looking forward to working with Algenuity to explore the possibilities of making foods that contain microalgae more mainstream.
Alejandro Amezquita, Future Bio-based Ingredients R&D Director, Unilever F&R
Unilever and Algenuity recognise the key role that diverse, plant-based proteins like microalgae will play in transitioning towards this new food system. Chlorella vulgaris, a widely recognised (micro)algae, is a nutrient-rich, plant-based source of protein and fibre, with a low environmental footprint. Chlorella possesses a number of additional beneficial nutrients including antioxidants, vitamins, minerals and essential fatty acids. It has been consumed globally for many years, yet its high chlorophyll content, which gives plants their green colour and a bitter taste and smell, has proven a barrier to its inclusion in mainstream diets. Algenuity has developed an innovative technology to overcome this limitation.
We are delighted to partner with Unilever on this. Our Chlorella Colours® platform provides plant-based ingredients that are sustainable, natural, non-GM and protein-rich with neutral flavours. They are also vegan-friendly making them extremely relevant for today’s growing consumer appetite for more plant-based foods with additional functional benefits.
Andrew Spicer, CEO and Founder of Algenuity
The DQS team is welcoming this news with great exciting. We are working on Spirulina cultivation technique, which enables the small and middle Spirulina farms to operate with high efficiency. We believe that Spirulina will soon be recognized for its high nutritional standard, while causing little impact on the environment. Alternative protein sources, like Spirulina and Chlorella, represents a significant step forwards in the critical shift needed to an equitable and resilient food systemAlgenity: Unilever and Algenuity partner to explore bringing the nutritional goodness of microalgae to the table