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Aliga Microalgae purchases new facility to scale chlorella

Danish-based Aliga Microalgae (Aliga) has purchased among Europes largest chlorella algae facilities in Holland. Built with modern production units, the plant acquisition signals a move by Aliga to pursue the commercialisation of its chlorella algae products.

Following a purchase on 12th August 2022, the Danish food-tech company seeks to improve its production capacity of chlorella algae products for the meals ingredients and supplement markets. Aliga bought the prevailing microalgae production facility, including its intellectual property and customer stock, from sustainable algae farm company, Duplaco, which defaulted in June 2022, Aliga revealed.

Bringing algae ingredients to advertise

Aliga specialises in cultivating, producing and commercialising algae ingredients. The meals technology startup specifically targets developing, producing and commercialising protein-rich and functional chlorella algae ingredients for food and supplement applications.

The business has sought to build up proprietary white chlorella ingredients with improved organoleptic properties. The ingredient is really a vegan non-genetically modified organism (GMO) superfood that includes fermented and dried chlorella algae. It really is applicable in a wide selection of formulations, from meat and seafood analogues to savoury, bakery and vegan milk products.

By adding its latest facility, Aliga states it really is among largest producers of chlorella in Europe. Building upon its existing portfolio, the business strives to meet up the growing demands for high-quality European-produced chlorella ingredients developed for the rising vegan, plant-based and analogue grocery stores.

Purchasing the Duplaco facility forms section of Aligas scaling strategy. The business hopes to cultivate its production capacity and secure the supply chain of its proprietary white chlorella ingredient, helping it to become leading chlorella algae producer for the European supplement markets.

Chlorella commercialisation

A couple of things are interlinking right now, thus making 2022 the proper time and energy to increase our commercial capabilities,explained David Erlandsson, Co-founder of Aliga. Firstly, the brands white chlorella ingredient was introduced to the marketplace in spring 2022.

The launch of Aligas white chlorella ingredient onto the marketplace shows food manufacturers that algae is now able to be applied in various food formulations which previously wasnt possible because of algaes natural high content of chlorophyll and strong flavours, Erlandsson continued. Because of this, it has drawn food manufacturers focus on algae being an interesting ingredient.

There’s an unbelievable boom in developing and producing new plant-based food formulations for an increasing number of health insurance and environment-conscious consumers, said Erlandsson. Therefore, many manufacturers are searching for sustainable and nutritious complements to already established plant-based ingredients such as for example soy and pea.

Together, Aligas production capacity in Denmark, holland, and through its partner in France, amounts to 400 tonnes of chlorella powder each year. The brands production facility in holland is made to scale its production by installing more precision fermenters, enabling it to create around around 1000 tonnes of chlorella powder each year.

Aliga Microalgae Netherlands facility

Aliga Microalgae Netherlands facility / Pic: Aliga Microalgae

In the meals industry, this amount may not sound a whole lot, however in the algae world, it’ll place us among the largest producers in Europe, said Erlandsson. For the brand, it is very important display its production capacity and invest in large volumes of chlorella at a well balanced quality. That is particularly important since food manufacturers dislike uncertainties and only desire to source from suppliers they trust can deliver the total amount they want without too much time lead times, added Erlandsson.

Popularity, acceptance and applications

Chlorella has existed for about two billion years and is referred to as the foundation of plants on the planet. Yet, its strong chlorophyll content has prevented it from learning to be a core food ingredient. Thus, many algae farmers haven’t approached the meals segment making use of their products, Erlandsson shared.

With the increased interest and subsequent demand for plant-based food, manufacturers and individuals are seeking new protein-rich sources which you can use and consumed sustainably.

By improving chlorellas organoleptic properties, the acceptance for deploying it in food has increased dramatically since its nutritional composition is now able to be used without having a detrimental influence on taste and flavour, said Erlandsson.

Aliga states its ingredient happens to be in a wide selection of analogue food formulations such as for example plant-based meat, seafood, fish, and various forms of cheese. The business is currently also seeing demand from bakery and savoury manufacturers who wish to enrich their formulations with white chlorella because of its proteins, vitamins, minerals, and fibre content.

Each one of these factors combined will be the basis for the implementation of our strategic commercial plans to end up being the largest European-based chlorella producer supplier, Erlandsson added.

Leveraging the chance for chlorella

Chlorella has previously had its stronghold in supplement applications. However, with the recent introduction of different chlorella ingredients with a far more neutral flavour and colours and less algae taste, the interest from the meals ingredient industry keeps growing.

We believe chlorella algae can be one of many crops in the plant-based segment next a decade, said Erlandsson. The expectation is founded on the idea that the algae component chlorella is among the most nutritious crops which can be cultivated. Also, it really is classified all together food, much less a concentrate or isolate like current pea and soy products are, Erlandsson added.

Furthermore, manufacturers can cultivate large volumes of the ingredient using precision fermentation technology. With increasing demand, more funds will undoubtedly be committed to the production and its own supply chain, which inherently provides down the production costs and bring about cheap levels, Erlandsson continued. Precision fermentation also makes the cultivation highly sustainable because the product could be undertaken of all industrial plots. Consequently, the ingredients cultivation will not compete for arable land with other food sources such as for example wheat, corn and peas.

Commercial production and scalability hurdles

Scaling production can continually be challenging as creating a new facility may take quite a long time and be more costly than budgeted. By acquiring the Dutch production facility, Aliga had usage of a production facility that has been already ready to go and had room to expand its production capacity by installing more fermenters quickly.

Aliga recognises an important challenge affecting the complete industry is rising energy costs, which we, needless to say, will work with to optimise our production, noted Erlandsson.

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