GreenCoLab, a private non-profit biotech organisation, is focused on the valorisation of micro- and macroalgae. At its Vitafoods debut, the industry-focused research platform will showcase its newly developed algae-based prototype line-up to the nutraceutical, food and beverage industries.
Featuring chlorella, tetraselmis and seaweed, the prototypes will present algae as a sustainable vegan ingredient that can enhance the nutritional, functional, sensory and visual properties of a host of product matrices.
As part of the EABA Algae Pavilion, GreenCoLab will be giving new audiences an opportunity to engage with algae-developed foods.
What's available?
Taking a consumer-centric approach to innovation, GreenCoLab has created three exciting prototypes that capitalise on these advantages and demonstrate the transformational potential of macro- and microalgae: A vividly coloured product line of microalgae-based caviar that offers a uniquely exquisite sensory experience, an artisan beer and an algae-based line of burgers.
The products have been developed using sustainable, non-GMO algae sourced locally from GreenCoLab’s associates Allmicroalgae, Necton and ALGAplus.
Algae-powered nutrition is a promising strategy in a market seeking to meet the dual challenge of eco- and health-conscious innovation.
A nutritionally rich and high-quality source of non-animal protein, algae also provide essential amino acids, dietary fibre, omega 3, 6 and 9 fatty acids and vitamins & minerals, including vitamin B2 and B12, iron and zinc.
Their nutritional composition enables EU health claims for blood cholesterol, vision, bone health, fatigue, cell protection and immune system support.
Daniel Mendonça Silva, Business and Dissemination Manager at GreenCoLab, commented: “As the paradigm shifts away from animal-based markets, there is growing demand for vegan alternatives that align with consumers’ ethical and environmental values as well as their taste expectations. Employing algae as our star ingredient, we’ve embarked on a drive to reimagine conventional products, elevate sensory experiences and redefine culinary boundaries. These prototypes are part of the outcome of this journey.”
Visitors to stand J61 will have the opportunity to preview the product portfolio and discuss their algae-related enquiries with Daniel Silva and Kricelle Deamici in person.
