[Portugal] A Chlorella vulgaris microalgae ingredient from microalgae supplier Allmicroalgae Natural Products S.A. (Lisbon, Portugal) has Continue reading Allmicroalgae’s Chlorella gets EU organic certification ahead of Vitafoods Europe
[Global] What’s the first thing that comes to mind when you think of algae? Is it stagnant water by a busy road, or a long-abandoned Continue reading Why you should be cooking with algae, the latest superfood
[France] Finding enzymes in nature that convert plant oils into fossil fuel–like hydrocarbons could lead the way toward harnessing new Continue reading A newly identified photoenzyme helps algae pump out fuel
[India] Scientists from Indian Institute of Khragpur (IIT KGP) have developed a novel method to estimate the biomass and pigment Continue reading A non-intrusive method for quantity and quality assessment of algae
[Germany] The most exciting innovations in food & beverages often come from small start-ups who are largely unknown to the wider Continue reading Two algae start-ups participate in the Innovation Challenge at FiE 2017
[India] Researchers at the Indian Institute of Technology Roorkee have come up with a new, low-cost method for production of Continue reading IIT-Roorkee team investigates the use of crude glycerol for production of low-cost biofuel
[Portugal] Allmicroalgae says a new heterotrophic fermentation process that works without light will double its production capacity. Continue reading New fermentation process enables Allmicroalgae to expand production
[UK] Chlorella supplementation may benefit athletes undergoing intensive training after researchers found the algae to boost the Continue reading Chlorella supplements may ward off exercise-induced lung infection
[France] An entrepreneur from Nantes has launched a green breakfast drink made with a rather unusual ingredient: live freshwater algae.
[Global] Two of the most essential protein sources to the animal feed industry – fishmeal and soy – are also two feed ingredients Continue reading Algae and bacteria – the future for protein production?