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Food Ingredients

Food pioneers join forces to develop dairy alternatives from microalgae

Driving R&D efforts to offer GMO-free dairy alternatives and specialized ingredients

Sophie’s Bionutrients and NewFish, two pioneers in the field of microalgae protein fermentation, with the support of New Zealand-based marine research powerhouse, Cawthron Institute, and Netherlands-based leading food university, Wageningen University & Research, have decided to collaborate internationally to unlock microalgae’s future in food nutrition.

Both companies are at the forefront of advancing microalgae protein research and product development in their respective regions. Their collaboration spans their global value chains, including shared research and development, co-development of microalgae strains, ingredients supply for manufacturing, and commercializing new food and alternative dairy solutions.

Sophie’s Bionutrients is a B2B food technology company backed by the Temasek Foundation, operating between Singapore and the Netherlands. In 2021, it announced to be the world’s first foodtech company to use microalgae to develop 100% plant-based and sustainable alternative proteins for use in dairy and other novel foods.

Another high growth startup, NewFish, is a leading New Zealand biotech and novel ingredients company specializing in fermentation, production, R&D, commercialisation and manufacturing of novel seafoods and proteins derived from microalgae.

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