Huge attendance on Algaia’s stand at FiE 2019
Algaia benefited from an outstanding attendance at FiE last week from visitors in search of healthier seaweed-based options. Showcasing its vegan offering, dairy reformulation recipes, new alginate/pectin systems for sweet fillings and biodegrable packaging innovations, Algaia obviously hit the megatrends of the food industry.
Our partner chef, Johanna Le Pape, made three well-being pastries highlighting the interest of alginates in fruit confit and custard. In particular, the cold processing of alginates raised a lot of interest amongst FiE visitors always looking for productivity increases. To learn more, download the recipe booklet.
Our partner NotPla was also present the first day to demonstrate its flexible biodegradable packagings.
A very successful show for Algaia that reassessed its ambition to be the natural partner of food manufacturers.
