Frédéric Faure interviewed at CFIA 2023

Frédéric Faure interviewed at CFIA 2023

Mar 15, 2023 | Uncategorized

Frédéric Faure, our CEO, has been interviewed by Sophie de Reynal from Nutrimarketing on the Innovation Tour at CFIA 2023. Watch the video (in French only) to get to know how Algaia is positioned as a major and sustainable processor of Breton seaweed and the markets...
Algaia at CFIA 2023

Algaia at CFIA 2023

Feb 28, 2023 | events

Looking for ways to improve your recipes while controlling your production costs? Do you want ideas to feed your innovation pipeline? Do you wish to develop a vegan range? At Algaia, you’ve come to the right place! We put our range of Breton seaweed extracts and...
Frédéric Faure meets President Macron

Frédéric Faure meets President Macron

Feb 25, 2023 | Uncategorized

Frédéric Faure, our Managing Director, together with Olivier Le Nezet, President of the National Fisheries Committee, met Emmanuel Macron, the President of the French Republic yesterday as part of the Agricultural Show. It was an opportunity to have a first exchange...
Algaia expands its R&D facility in Saint Lô

Algaia expands its R&D facility in Saint Lô

Feb 10, 2023 | Innovation

After several months of preparation, we are delighted to announce that the Algaia R&D center in Saint Lô will start the work to extend its premises with the help of fundings from Saint Lô Agglo The plans are ready, the project includes new laboratories with...
Spiralg Final Forum in Caen

Spiralg Final Forum in Caen

Jan 26, 2023 | News

The Forum gathered over 36 algae specialists to review the scientific results of this ambitious Spirulina bio-refinery project out of 48 originally registered. On the Forum’s agenda, results were presented on various extracts demonstrating in particular :...
RECIPE OF THE MONTH – ARTIFICIAL CAVIAR

RECIPE OF THE MONTH – ARTIFICIAL CAVIAR

Dec 21, 2022 | Concept

Artificial caviar poses no limits for the imagination. Turning all types of liquids into liquid-filled pearls allows to create an extraordinary mouthfeel experience. Try this recipe with oyster for a mind-blowing entree for Christmas! Free download of our recipe for...
SpirAlg at AlgaEurope

SpirAlg at AlgaEurope

Dec 21, 2022 | Innovation

Franck Hennequart and other partner members met at the AlgaEurope conference last week. This was the opportunity to present some of the results of the project to a panel of over 400 algae experts gathered in Rome. For the full disclosure of the project results, join...
Algaia at the Blue Cluster Forum in Roscoff

Algaia at the Blue Cluster Forum in Roscoff

Dec 2, 2022 | Uncategorized

Frédéric Faure participated to a roundtable on algae and ingredients last Tuesday in the frame of the Forum Blue Cluster organized by the Pôle Mer Bretagne Atlantique with the CEVA (Centre d’Etude et de Valorisation des Algues), Blue Train, the Ulvans project...
RECIPE OF THE MONTH – HEAT STABLE CARROT FILLING

RECIPE OF THE MONTH – HEAT STABLE CARROT FILLING

Nov 29, 2022 | Concept

Paked full of vitamins and anti-oxidants, carrots are an unbelievable source of health and wellness. Here is a fab recipe of carrot filling to be used in various prepared foods. Download our heat stable carrot filling recipe with our Algogel™️ 3001 here ->...