Corbion partners with Nestlé on microalgae-based ingredients


The new partnership will create a range of microalgae-based ingredients that can be used in Nestle internal portfolio. Sustainable ingredients will also be available for commercial sale. Nestlé has become a leader in plant-based products, with vegan drinks, plant-based fish and meat substitutes gaining traction with consumers. All of these products will get a nutritional boost from this microalgae partnership. Although the companies are silent on what form the microalgae will take, journalists from green queen suggest that a seaweed-based flour could lead the ingredient list.

“We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products,” said Stefan Palzer, CRO of Nestlé in a statement. “Thanks to the partnership with Corbion, we will be able to use tasty and nutritious ingredients based on microalgae to innovate in our different product categories.”

“We are delighted to partner with Nestlé to develop the next generation of algae-based ingredients,” Marc den Hartog, executive vice president of innovation platforms at Corbion, said in a statement. “Corbion has already demonstrated the value of algae in several high-value food and feed applications. This new protein partnership with Nestlé has the potential to open up important avenues for algae-based products in major global markets.

Market leader in the supply of lactic acid and associated derivatives, Corbion expanded its reach to microalgae with the acquisition of Terravia, formerly Solazyme, in 2017.

Why microalgae?

Microalgae could be a game-changer for vegan food products by providing a sustainable, zero-input source of essential proteins, fats and nutrients. Introducing microalgae into a fermentation process allows food manufacturers to develop products with a low carbon and land footprint, while using small amounts of water.

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