Unilever has just tied knots with the newly prospered startup “Algenuity” to delve into the microalgae biome to make use of its physiology for the nutrient products, especially proteins.

“Microalgae offer much untapped potential as a viable, climate-friendly protein alternative,” says Alejandro Amezquita, future bio-based ingredients R&D director of Unilever Foods & Refreshment. “They have a significant part to play in food system transformation.”

Sustainable nutrition is a new demand in the market. These new nutrition packets are full of proteins, antioxidant, vitamins and minerals and algae are the best to make use and craft the sustainable nutrition segment.

Microalgae, like chlorella and spirulina have been used since the time memorial when biotechnology came into picture. Now, after using vibrant pigmentation as additionals in food has made it lucrative. But they haven’t caught on as a food source, principally because of their bitter taste and smell.

Algenuity has been very effective since it came as an startup. They have made a different “Chlorella vulgaris” which is very sustainable in the present scenario. They have just devised a technique that gets rid of palatable taste without hampering the nutritional quality.

Unilever remarked that resulting ingredients will have more neutral taste with the same content or even better quality of nutrition in the product. These ingredients will also help in emulsifying and enriching properties that is used used in a wealth of foods including mayonnaise, soups, sauces, meat alternatives, baked goods and pasta … which makes microalgae particularly relevant for Unilever brands like Hellmann’s, Knorr and the Vegetarian Butcher.

“By 2050, there will be 10 billion people on the planet. It is estimated they will need 70% more food than is currently produced,” added Unilever. “Changing the world’s food systems is no longer a choice, it is an imperative.”


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