Unilever partners with biotech start-up on microalgae protein
Unilever and biotech start-up Algenuity have teamed up to explore the potential microalgae bring in innovating future foods.
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.
Developing alternative protein sources like microalgae represents a step forward in the shift to resilient food system. By 2050, the world will need to produce 70% more food to feed a growing population of 10 billion people. These foods will need to meet a high nutritional standard, while reducing their impact on the environment.
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 a technology to overcome this limitation. Its Chlorella Colours palette is said to significantly reduce the chlorophyll content of microalgae while still allowing them to retain their natural nutrients.
“Microalgae offer much untapped potential as a viable, climate-friendly protein alternative,” said 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,” said Manfred Aben, VP Science & Technology R&D and Site Leader of Hive, Unilever’s Global Foods Innovation Centre, in Wageningen.
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