Unilever and Algenuity partner to explore use of microalgae protein

Unilever and biotech start-up Algenuity are announcing a new partnership to delve into the huge potential microalgae bring in innovating future foods for Unilever’s plant-based portfolio. Algenuity, which specialises in developing microalgae for use in consumer products, will work with the R&D team within Unilever’s Foods and Refreshment (F&R) division to explore ways of bringing foods made with microalgae to the market.

Developing alternative protein sources like microalgae represents a significant step forwards in the critical shift needed to an equitable and resilient food system. By 2050, the world will need to produce 70% more food to feed a growing population of 10 billion people. These foods will need to meet a high nutritional standard, while reducing their impact on the environment. See more info in the press release.


Macroalgae (seaweed) and microalgae are examples of under-exploited “crops”. Algae do not compete with traditional food crops for space and resources. Seaweed and microalgae are considered a viable source of protein with many species producing a complete protein with regard to amino acid composition. Some species of seaweed and microalgae are known to contain protein levels similar to those of traditional protein sources, such as meat, egg, soybean, and milk. Algae use for protein production has several benefits over traditional high-protein crop use in terms of productivity, sustainability and nutritional value.  Unfortunately, the wider utilization and market uptake of macroalgae or microalgae-derived products as food and beverage ingredients is not competitive yet, mainly due to the combination of price point, ready availability at viable scale and barriers around taste and regulation; all these barriers are being actively addressed. . Once these hurdles are overcome, incorporating microalgae as food ingredients will not only provide health benefits but will also contribute to improving issues related to sustainability, taking into account the growing population and our current diet, habits, and health.

Concept programme
Alternative proteins from algae biomass for food

Time: 13.00 – 19.00 h (CET)

13.00 Opening

  • Webinar welcome and EABA presentation (5 min) – Jean-Paul Cadoret (EABA)
  • Aim and framework of this technical webinar by the Chair (5 min) – Andrew Spicer (Algenuity)

13:10 Pitch presentations
from each participant in a row (1 minute for each participant) – chaired by Vitor Verdelho (EABA)

14:30 Algae as a protein-rich source of nutrition – trends, timing, applications
Andrew Spicer (Algenuity)

15:00 Break (15 mins)

15:15 The alternate proteins landscape – Industry needs, challenges and opportunities to supply a hungry market– 10 min + 5 Q&A for each presentation 
  • René Draaisma – Creating plant-based products that work: Biotechnology (Unilever)
  • Kieran Furlong – Investment trends and technology landscape for alternate proteins
    (Rabo Food & Agri Innovation Fund)
  • Hannah Lester – Regulatory considerations for alternative proteins derived from algae
    (Pen & Tec Consulting Group)
  • Lukas Böcker – Balancing extraction efficiency against protein function for microalgae protein isolates (ETH-Zurich)
  • Corjan van den Berg – Functional proteins from single-cell proteins (FUMI Ingredients)
  • Maria Hayes – Extraction and applications of macroalgal proteins: Advantages and Caveats! (Teagasc)

16:45 Panel discussion with Q&A – challenges around supplying a rapidly growing and fast paced market opportunity – where, how and when do algae fit or even potentially disrupt? (30 mins)

17:15 Break (10 mins)

17:25 Industrial case studies – 10 min + 5 Q&A

  • Marie Jane Fallourd – Galdieria sulfuraria as a fermentable source of novel proteins for human nutritrion (Fermentalg)
  • Miguel Calatayud – (iWi/Qualitas Health)
  • Andrew Spicer – Chlorella-based food and beverage ingredients – taking the green out (Algenuity)
  • Miller Tran – The development of Chlamydomonas as a source of alternative proteins and an ingredient in alternative meats (Triton Algae Innovations)
18:30 Panel discussion with Q&A – what does the world look like in 10 years with regard to what we are eating? 

18:55 Closure Jean-Paul Cadoret

19:00 End of the webinar

More information:
  • The webinar organization is developed with the support of Building on Events as in 2020.
  • Times are displayed in Central European Time (CET).
  • The webinars will use the Zoom platform provided by EurA (EABA Member).


€ 195 regular
€ 150 for EABA members
50% increase for tickets booked within the last 10 days.

We also offer packages for EABA members and non-members. First you book one webinar and you have the option to upsell with these packages.

For members:

  • Package of 3: € 380
  • Package of 4: € 500
  • Package of 5: € 620
  • Package of 6: € 730
  • Package of 7: € 840

For non members:

  • Package of 3: € 500
  • Package of 4: € 660
  • Package of 5: € 810
  • Package of 6: € 950
  • Package of 7: € 1.090

One invoice and you inform us which webinars you want to attend (the conferences are excluded from the packages). With the packages you can participate in webinars and flash webinars. You can indicate which ones you want to attend and can also send a colleague.

No VAT is charged. Payment per credit card or Ideal. Invoice provided.

When you need an invoice to make a bank transfer, fill out all details in the registration form and send a mail to info@algaeworkshops.org. The invoice can be prepared by the organisers. Please note: all payments have to be made before the start of the webinar.

Click on the button below to register. You’ll be redirected to the registration page https://www.aanmelder.nl/124217. This page will open in a new window.

Andrew Spicer

Chief Executive and Director Algenuity, UK

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