[Global] Certain marine macro-algae contain polysaccharides with functional properties that can enhance the health status of poultry and pigs when used as part of their feed.
When we think of algae, our mind goes to seaweeds — a nuisance or curiosity for sea swimmers, or to edible algae Continue reading 5 functional properties of marine algae for animal health
[Ireland] An Ireland based macroalgae derived feed ingredient firm has raised €1.4m in funding to significantly boost production output.
The investment round included private Continue reading Seaweed feed firm generates €1.4m in funds to hike capacity
[Ireland] Research shows that seaweeds are rich in such compounds and, by virtue of their abundant availability in the marine ecosystem, they have the potential to become an excellent source of properties such as polysaccharides, omega-3 fatty acids, carotenoids, Continue reading Shekhar Kadam: Seaweed in your dinner?
As the quest for alternate sources of energy in the face of global warming due to fossil-fuel usage gains momentum, the focus has turned to macro algae (sea weeds) as a source of bio-fuel. A new study now demonstrates how macro algal bio mass from Gelidiella acerosa and Gracilaria dura collected from Adri Continue reading Value-addition in production of ethanol from macroalgae
As the demand for seaweed extracts increases around the world, Chilean company Gelymar enters into a commercial and development agreement with Eviagenics, focusing on developing natural and sustainable products and Continue reading Seaweed demand sees Chilean company target Europe with development agreement
[Spain, EU] The FP7-founded research project AlgaeCom “Exploitation of microalgae diversity for the development of novel high added-value cosmeceuticals” is looking for an Continue reading Job vacancy: Biologist, chemist, marine science with a focus on microalgae biology and biotechnology for cosmeceutical
What are the properties and benefits of agar? Agar is an ingredient used in cooking as a substitute for gelatin. Also known by the Japanese name Kanten, agar comes from a seaweed known as Gracilaria, with a scientific name known as Geledium purpurascens. This alga is Continue reading Agar from Seaweed: Properties and Benefits
This is a kitchen science experiment that even the most amateur cook can perform. I will be demonstrating how to encapsulate water into an clear polymer that is completely safe to eat. I will also try and encapsulate other liquid foods such as strawberry juice. Continue reading Sodium alginate: Making Water Edible