Nestlé, Corbion partner to make microalgae-based ingredients
Nestlé and Corbion have entered into a joint development agreement to create microalgae-based ingredients.
By combining Corbion’s microalgae and fermentation capabilities with Nestlé’s knowledge in the development of plant-based products, the companies aim to produce and commercialise microalgae-based ingredients rich in protein and micronutrients.
They will collaborate to improve the functionality, taste and nutritional profile for use in a range of products.
Nestlé said microalgae ingredients have several advantages, as they are a vegan source of protein, healthy lipids and various micronutrients. In addition, the production of microalgae is said to have a low carbon, land and water footprint.
“We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products,” said Stefan Palzer, Nestlé chief technology officer.
“Through the partnership with Corbion, we will be able to use great-tasting, nutritious microalgae-based ingredients to innovate across our different product categories.”
Marc den Hartog, executive vice president innovation platforms at Corbion, added: “We are excited to partner with Nestlé to develop the next generation of algae-based ingredients. Corbion has already demonstrated the value of algae in several high-value food and feed applications.
“This new protein partnership with Nestlé has the potential to open important avenues for algae-based products into large global markets.” Nestlé’s plant-based portfolio includes beverages such as almond-, coconut- and oat-based creamers and coffee mixes, non-dairy ice cream, as well as a range of pea- and soy-based meat alternatives and prepared dishes.
Last month, the company announced the launch of vegan alternatives to cheese and bacon, designed to complement its existing plant-based burger patties.