Items Tagged with 'microalgae'

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Microalgae Could Hold Promise for IBD

Yemoja joins MIGAL Institute to pioneer major study of microalgae for Inflammatory Bowel Disease
September 2, 2021
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Microalgae cultivation start-up Yemoja, Ltd. is joining the MIGAL Galilee Research institute to spearhead an extensive, four-year research initiative to identify algae-sourced compounds with the potential to help manage inflammation and Inflammatory Bowel Disease (IBD). Select beneficial algae will be developed into functional foods as well as nutraceutical and pharmaceutical applications.


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$1.5 billion Invested in Alternative Proteins in 2020

New report reveals fermentation as the next pillar of alternative proteins, enabling a new wave of innovative products and accelerating the industry
September 17, 2020
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According to report produced by The Good Food Institute (GFI), 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients. 
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2020 PREDICTIONS: BOTANICALS

Plant-Based Trends Are Growing Wild

Botanical Futures: Consumers seek natural answers to everything from everyday health and wellness maintenance to preventing serious conditions
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Kerry Hughes
December 13, 2019
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With the plant-based movement currently booming, both new botanicals and those that have long been used in foods or beverages are finding new market avenues and applications.
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Valensa: Immune Health

Valensa will commercialize Algal Scientific’s algae-based immune health Ingredients for US human health and nutrition markets
February 8, 2017
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Valensa International, Eustis, Fla., reached an agreement with Algal Scientific Corporation, Plymouth, Mich., to commercialize Algal’s PureAlgal™ branded ingredients—whole dried microalgae (Euglena gracilis) and purified beta-1,3-glucan—for the human health and nutrition markets. 
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Manipulating Microalgae

Food technologists and research chefs are using microalgae in food innovations
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David Feder , RDN
September 7, 2016
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I’m writing this fresh from the annual Institute of Food Technologists (www.ift.org) conference and expo in Chicago. If you didn’t attend, as a source of food science and ingredient trends in the trillion-dollar world of food product development and manufacturing, it can’t be beat. Kudos to the legions of IFT support staff, lead staff, and admin who made it happen!
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Microalgae Ingredients

Roquette’s GRAS-approved microalgae ingredients can be customized and allow for lipid profile optimization.
November 21, 2013
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Roquette used IBIE 2013 to showcase its breakthrough microalgae ingredients. For example, it offers a GRAS-approved lipid ingredient that can be customized and that allows for lipid profile optimization.
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Antioxidants: New Food Science, Ingredients

Prepared Foods’ R&D Application Seminars recently explored antioxidants. Presenters discussed some of the pioneering technology in this field, as well as a look at five “orphan ingredients” with strong antioxidant capacity.
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David Feder , RDN
November 21, 2013
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Details of a unique, infrared drying method by Vivid Harvest that preserves the vitamin and antioxidant content and capacity of fruits and vegetables was presented by Rodger Jonas, director of national sales, PL Thomas Inc., in his Prepared Foods’ R&D Application Seminar titled “Effects of Drying Methods on Vitamin C Content.”
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