Unilever making an innovation investment in microalgae ingredients
In the Netherlands, in Wageningen Algenuity, a biotech startup, and Unilever PLC have partnered to investigate the potential of microalgae as a food and beverage ingredient. The companies intend to investigate the possibility of introducing microalgae-containing foods into the market.
The microalgae chlorella vulgaris, which has a low environmental impact and is a nutrient-rich source of fibre and protein, will be the subject of the study. The firms claim that chlorella has various other useful components, such as vitamins, minerals, antioxidants, and vital fatty acids. Despite being taken for a long time worldwide, its high chlorophyll content—which gives plants their green color—as well as its bitter taste and odour have made it difficult to incorporate into regular meals. Algenuity says it has created a method to circumvent the chlorophyll content constraint.
Algenuity’s founder and CEO, Andrew Spicer, stated, “We are thrilled to partner with Unilever on this.” “Plant-based components that are sustainable, natural, non-GMO, high in protein, and flavourless are available through our Chlorella Colours platform. They are particularly pertinent to the modern consumer’s rising need for more plant-based foods with extra functional benefits because they are also vegan-friendly.
“Transitioning to a sustainable food system requires all of us to work together,” stated Manfred Aben, vice president of science and technology R&D and site leader of Hive, Unilever’s food innovation centre in Wageningen, citing the enormous potential of microalgae. It’s one of the biggest problems facing the globe, and cooperation and partnerships are necessary for it to succeed. This is the main function of the Hive ecosystem. With great pleasure, we welcome Algenuity to our neighbourhood.