After Algaia had been nominated for the Victoires de la Bretagne 2018 in the ‘Enterprise’ category, a delegation of 7 Algaia employees went to the award ceremony in Quimper on December 6th. The event was the opportunity to meet many other...
Algaia was granted today an innovation loan from Credit Maritime Grand Ouest, member of the BPCE, for an amount of one million euros in order to participate into the financing of its innovative new production lines. “We are happy to support Algaia, a recognized...
Valorizing algae biomass is at the heart of Algaia’s R&D strategy and expertise. Franck Hennequart, Algaia Director of Research and Innovation, will share some of his findings about algae biorefinery at AlgaeTech Conference in Munich on September 2018. With...
Speaking with FoodIngredientsFirst, Algaia CEO Fabrice Bohin talks about the nextgeneration seaweed extract ingredient for dairy and nondairy desserts Read the article
Algaia – Le satellite est devenu le soleil L’usine de traitement d’algues brunes de Lannilis, appartenant à Cargill jusqu’en septembre 2016, célèbre ce week-end ses 50 ans. Racheté par Algaia, le site est devenu la tête de proue...
ALGAIA announces the launch of a complete range of carrageenans and blends for cosmetic applications Aug 24, 2018 A new range of COSMOS-approved texturizing options has been released by Algaia mid-August. Specifically selected for cosmetics that respect the...
A new range of COSMOS-approved texturizing options has beenreleased by Algaia mid-August. Specifically selected for cosmetics thatrespect the environment and mankind, the new offer comprises a range ofcarrageenans under the brand Algogel RCG for cosmetic creams...
Algaia S.A. announced yesterday the transfer of its headquarter from Paris to Lannilis, in the presence of Loïg Chesnais-Girard, President of the Brittany Region. This move assesses the strategic importance of Algaia’s production unit in which the...
Earlier this month, the Food and Drug Administration published a review clearly in favor of listing Alginates as dietary fibers. In short, the conclusions are the following: ” (…) the strength of the evidence supports that alginate has a...
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