The leading FMCG giant Unilever and biotech-based startup ‘Algenuity’ came together to bring nutritious plant-based protein alternatives from microalgae protein. Unilever is adding more products to its plant-based food range by working with ‘Algenuity’ in Unilever’s food and refreshment section.
However, Unilever is already in a plant-based, and vegan food market. With the goal to make it easier for people and to eat more plant-based food which is good for us, for the planet, and which is more in nutrition. Plant-based products also will now join along with the third of the company’s range, including dairy-free and vegan options.
Algenuity is a specialized biotech startup in algae-based food formulation. And Contributing to produce protein choices from microalgae. In addition Algenuity develops new technologies to make availability of chlorella for uses in food. Considering the growing population and completing their demand for food will be the major challenge by 2050. Subsequently Producing plant-based nutritious food will contribute to the sustainable food system. Without leaving more environmental footprints.
Unilever and Algenuity jointly recognized the alternative plant-based protein from microalgae. Which will play a great transitioning in the food system. The Chlorella vulgaris, is well known as a plant-based protein and fiber alternative. Additionally, they are rich in different vitamins, minerals, and essential fatty acids.
Also, we are consuming Chlorella for many years and having low environmental footprints. Chlorella is high in chlorophyll which provides its green color to this (micro)algae. And because of the bitter taste of the chlorophyll in these algae, they are not used mostly.
In conclusion, Chlorella will make a better alternative for plant-based ingredients and which will decrease the environmental footprints. In addition to that the It also, adds alternatives for vegetarians and vegans more alternatives to their diets.
Algenuity unlocks new potential
The Chlorella Colours® pallete the new innovative technology developed by Algenuity. Which decreases the chlorophyll content from microalgae without reducing its nutrients. Also, this new technology unlocks more potential to these microalgae to introduce in developing a more sustainable food system.
“Microalgae offer much-untapped potential as a viable, climate-friendly protein alternative,” says Alejandro Amezquita, Future Bio-based Ingredients R&D Director, Unilever F&R. “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.”
“We are very excited about the huge potential working with Algenuity brings to advance nutritious foods that taste great and are a force for good,” says Manfred Aben, VP Science & Technology R&D and Site Leader of Hive, Unilever’s Global Foods Innovation Centre, in Wageningen. “Transitioning to a sustainable food system requires all of us to work together. It’s one of the world’s greatest challenges and will not happen without partnerships and collaborations. This is what our Hive ecosystem is all about. We are happy to welcome Algenuity to our community.”
