Algaia accelerates growth with new product lines
Algaia is continuing investment in its manufacturing facility and production lines for a new range of seaweed-based texturing solutions named VegAlg and a new range of alginates for processed cheese.
Over the past three years, a total of €7 million has been invested in the Algaia manufacturing facility in Britany, France, with another €1 million at its R&D facility in Normandy. An industrial pilot production line was inaugurated in the Normandy site in 2019.
Frederic Faure, business development director for Algaia said: “Sales grew dramatically across a range of segments, and we recorded even higher demand in vegan applications where a series of new seaweed-based products, developed under the VegAlg umbrella, was recently launched. Moreover, the Covid-19 breakout is creating a paradigm shift toward even more traceable, secured food solutions that are in line with our new seaweed portfolio and long-term sustainability strategy.”
Faure noted that 30% of Algaia’s sales is coming from new products.
Algaia’s new line for plant-based meat applications sees it offer the Algogel MVA series for meat analogues. It can replace cellulosic products traditionally used for structure in vegetable protein products. Alginates improves the interaction between the protein, lipid, and water components of the food system. Algogel works by naturally helping these components form a stable structure, which leads to enhanced texture and flavour resulting in a juicy veggie burger that consumers crave.
The biomarine company is also “reinventing cordon bleu” with its alginate-based Satialgine DVA series, often used in combination with carrageenans extracted from fresh Chilean seaweed.
Launched at Fi Europe 2019, it was designed to improve the functionality of cheese in cordon bleu dishes of meat rolled around cheese filling, then breaded and fried.
Fabien Canivet, application manager of Algaia said: “Our new portfolio increases the cheese shelf life, adds enhanced meltability and resistance to separation during the cook phase, allowing for a uniform look and feel. It also reduces the tendency for tiny fat globules in the cheese to coalesce and pool on the surface. The structural functionality improves sliceability as well as thermostability. Satialgine can be applied to other dairy applications as well.”