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.
Recipe of the month: Instant Noodles
Get a feel of Asia with these instant noodles ideally texturized with our Algogel series.
Welcome to our new Analytical and Research Manager in Saint Lô
In the frame of the International Day of Women and Girls in Science we are pleased to welcome Aurelie who joined the Saint Lô R&D team in January.
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.
Algaia hosts a PhD student from ESITC working on algae-based insulation materials
Manal Bouasria has joined the team of Algaia St Lô to work on algae-based insulation materials for the construction industry.
Algaia participated to a webinar on the Blue bioeconomy
Benoît Queguineur, Algaia Partnership Manager, participated to a webinar on the blue bioeconomy.
Recipe of the month: Bakery cream
Time for baked goods and the traditional Galette des Rois in France filled with its bakery cream!
New video about Algaia Biorefinery strategy
We have been selected amongst the most innovative companies in Finistere by Le Village by CA to explain our business model.
At the heart of algae for natural textures
A technical article in Expression Cosmétique highlighting the key role played by alginates in the development of natural textures for the cosmetic industry.