by Ko Otte | May 12, 2022 | Insights
In the FAQ on the Duplaco website, you can now find all answers to any questions about Chlorella and Duplaco you ever thought of. Would you like to know the difference between macroalgae and microalgae? Or why Duplaco chose to cultivate Chlorella Pyrenoidosa...
by Ko Otte | Apr 28, 2022 | Insights
Novel foods are products that were not on the market as a food or food ingredient nor consumed to a significant degree before 15 may 1997. Thus, their access to the EU market is subject to the Novel Food Regulation (EU) 2015/2283. Examples of novel foods are products...
by Ko Otte | Apr 7, 2022 | Insights
In Europe, consumption of Chlorella algae products is becoming more and more familiar. The number of sustainable applications is increasing, new algae species are being discovered and algae with special characteristics are being cultured. Specific algae have a history...
by Ko Otte | Apr 5, 2022 | Insights
The Dutch website of Food+Agri Business has published a very nice article about the increasing interest in microalgae as food ingredients. The food industry is becoming increasingly interested in microalgae. The algae are a source of protein and have a complete amino...
by Ko Otte | Mar 10, 2022 | Insights
Duplaco® guarantees that the Chlorella algae it produces are 100% vegan. Chlorella microalgae can be cultivated in several ways: heterotrophic, mixotrophic, or autotrophic. With autotrophic cultivation, light is used as the energy source and CO2 as carbon source. For...
by Ko Otte | Mar 8, 2022 | Insights
‘Not less but more meat’ is the title of an interesting article in the NRC newspaper, last Saturday 4 March 2022. The article addresses the moral dilemma of eating meat and dairy, caused by the major negative impact of livestock farming on the climate,...