SAVE-C – VALORIZATION OF CARRIBEAN SARGASSUM
Progress report at + 18 months of this project in which Algaia participates
actively as a partner and co-leader in the valorization of Sargassum
VISIT OF THE MARTINE ASSOCIATION
We are delighted to have received our partner, the Martine association which works to safeguard the maritime heritage of the Abers.
RECIPE OF THE MONTH – VEGAN BURGER
Burgers should be enjoyed by everyone which is why we’ve come up with this delicious vegan burger recipe.
RECIPE OF THE MONTH – LOW FAT VEGAN SPREAD
Algaia helps those looking for a healthy alternative to butter as part of their vegan diet
ALGAIA AT IN-COSMETICS GLOBAL 2022
Come and dive into an ocean of textures for natural cosmetics at in-Cosmetics Global from April 5 to 7, booth P42
ALGAIA PRESENTS AT LOCAL ASSOCIATION PROMOTING JOBS IN THE MARINE SECTOR
Katell Ogor, our HR director, presented Algaia’s activities at La Touline, a local association promoting jobs in the marine sector.
ALGAIA FEATURED IN A RADIO FRANCE INTERNATIONAL PROGRAM ABOUT ALGAE
A podcast in French featuring our CEO Frederic Faure talking about natural plant biostimulant extracted from algae.
ALGAIA PRESENTED LATEST SPIRALG RESULTS AT BIOKET CONFERENCE
Maud Benoit-Le Gelebart gave a speech yesterday at BIOKET, the Bioeconomy Key Enabling Technologies platform, on the latest results of the SpiralG project.
ALGAIA PARTICIPED TO A ROUND TABLE ON COPRODUCT VALORIZATION AT CFIA
Fabien Canivet, our application lab manager, participated to a round table on food coproduct valorization organized by Biotech Santé Bretagne at CFIA.
RECIPE OF THE MONTH – VEGETABLE BURRATA
Algaia revisits the italian burrata with a trendy vegetarian version filled with flavours.