- In September 2024, two U.S.-based companies, Algae Cooking Club and Spotlight Foods, introduced cutting-edge cooking oils derived from microalgae, representing a major leap in sustainable culinary innovation. The oils are created through a fermentation process where microalgae consume plant-based sugars from sugarcane in large bioreactors, transforming them into edible oil within days. This eco-efficient approach significantly reduces resource consumption compared to conventional vegetable oils. This advancement marks a pivotal step toward greener, high-performance food alternatives
- In August 2024, French biotech startup Edonia secured USD 2.19 million in funding led by Asterion Ventures to commercialize its novel microalgae-based meat substitutes. These products leverage nutrient-rich algae strains such as spirulina and chlorella, offering both sustainability and high protein content. The funding will support scaling production and expanding market reach across Europe. This milestone reinforces the growing appeal of algae as a core ingredient in future-ready meat alternatives
- In September 2023, Corbion N.V. introduced AlgaPrime DHA P3, a new algae-derived omega-3 solution specifically designed to enhance the sustainability and nutrition of pet food. The innovation meets rising consumer demands for eco-friendly and health-focused animal nutrition solutions, particularly in premium pet care segments. This launch underlines the rising influence of algae-based bioactives in the global pet nutrition market
- In November 2022, OSEA International debuted a reformulated version of its Red Algae Clarifying Mask, previously known as the Red Algae Mask. The enhanced formula now features a blend of three nutrient-rich red seaweeds combined with bentonite clay, aimed at deeply cleansing and refining skin without compromising its natural moisture balance. This product evolution reflects the increasing consumer demand for clean, algae-powered skincare solutions
- In January 2022, marine biotech company Yemoja, Ltd. unveiled Ounje, a red microalgae-based formulation tailored for plant-based burgers and steaks to replicate the red juiciness of real meat without using synthetic dyes. The ingredient is cultivated in photobioreactors and can function as a plant-based heme alternative using Porphyridium algae strains. This innovation strengthens algae’s role in redefining realism and sustainability in alternative meat products
