Algama

Algama operates primarily on a business-to-business model, providing its expertise in co-development and formulation to food manufacturers and industrial clients. The company generates revenue by supplying these partners with its algae-based ingredients. Its target market includes industrial and artisanal players in the bakery, pastry, and confectionery industries who are seeking to replace eggs due to price volatility, supply chain disruptions, and shifting consumer preferences. Key corporate partners and investors include major food industry groups like Thai Union and Grupo Bimbo, as well as impact investors such as Blue Horizon and Horizons Ventures.

The company's flagship product line is TAMALGA®, a range of powdered egg substitutes derived from microalgae. This product is designed to replicate the key functionalities of eggs in baking—such as binding, emulsifying, foaming, and gelling—by combining microalgae with other plant-based ingredients. TAMALGA® offers a solution to the challenges of the egg market, including rising costs and the impact of events like avian flu, while also providing a cost-effective and environmentally sustainable alternative. Beyond egg substitutes, Algama's research and development has led to the creation of over 200 products, including vegan mayonnaise, dairy-free milk, and seafood alternatives like plant-based salmon and tuna. The company holds a significant intellectual property portfolio, with numerous patents covering its processes and formulations across dozens of countries.

Since its inception, Algama has secured substantial funding to fuel its growth, including a €13 million Series A round in early 2023. This capital is aimed at scaling up production, which includes the establishment of a 10,000 m2 industrial site in Belgium, and expanding its commercial reach. The company maintains operations in France, Belgium, and the United States. Keywords: microalgae ingredients, egg substitute, plant-based alternatives, food technology, B2B ingredients, bakery solutions, sustainable food, vegan seafood, alternative proteins, TAMALGA, Alvyn Severien, food formulation, algae-based protein, plant-based dairy, egg replacement, food science, pastry ingredients, confectionery solutions, vegan mayonnaise, sustainable aquaculture