ALGAIA PARTICIPED TO A ROUND TABLE ON COPRODUCT VALORIZATION AT CFIA
Fabien Canivet, notre responsable laboratoire applications a participé à une table ronde sur la valorisation des coproduits agroalimentaires organisé par Biotech Santé Bretagne au CFIA. Une opportunité de présenter une nouvelle fois les grandes lignes de notre...
RECIPE OF THE MONTH – VEGETABLE BURRATA
This month, Algaia revisits the italian burrata with a trendy vegetarian version filled with flavours. In this recipe, a fresh tomato and basil paste is elegantly incorporated to a vegan burrata created with our Algogel® 3541 for an unexpected yet traditional tasting...
Welcome to our new Analytical and Research Manager in Saint Lô
Welcome to Aurelie who joined the Saint Lô R&D team in January! After a Master’s degree in marine chemistry, Aurelie completed a thesis on carrageenans at the Station Biologique de Roscoff, then worked at CNRS and CEA. Specialized in enzymology and...
Algaia at CFIA 2022 in Rennes
The Algaia team will be present at CFIA from 8 – 10 March 2022, Hall 4 Stand C54. Come and check our new VegAlg© range for vegetarian or vegan applications. We will present new special vegetarian snacking concepts. On the menu of this lunch-box, a vegetable...