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 acid profile. The price and the green colour are still a barrier. However, algae farms are working on lowering the cost price and algae with other colours.
Microalgae and protein transition
The publication looks in detail at the protein transition and the role Duplaco can play in it. For more information, please follow the link: https://www.foodagribusiness.nl/microalgen-steeds-interessanter-als-voedingsingredient/