Why we
do what
we do

We live in seriously troubled times of a disrupted climate, glaring disparities of acute food shortages, poor food habits, and persistent waste. There is a gap between the food amounts available today and what’s needed tomorrow. So, we need more and better food. We want a real solution instead of just talking about it; more action, less words. And we’re convinced that if produced correctly, algae are a vital key to the solution.

Algae for a better planet
The necessity to reduce agriculture’s environmental impact is ever-present, even in regions where economic and social development is a high priority. The reality is far-reaching global hunger is set against a backdrop of both inefficient and environmentally unfriendly farming practices.

The present decade will be the last chance to keep global warming and global biodiversity loss at an acceptable level for the survival of humankind. It is our joint future and our common duty to act fundamentally differently. Algae can convert the current paradigm shift into a real-life transformation of our food systems.

Want to know how? By tackling the challenges mass-algae-cultivation faces, securing food and feed safety, providing volumes that fit industry needs, secure processing, which is economically feasible and all in keeping with sustainability and circularity goals we set out.

Algae for a better health
Recent decades have seen an enormous shift in food choices and food habits. Scaled-up operations to cater for global markets have consequently and unfortunately led to the rise of reconstituted, resource-intensive products which are less well nutritionally balanced, resulting in health risks.

“Let food be thy medicine, and let medicine be thy food.”

Eating well helps to reduce the risk of physical health problems. Nutritional strategies can stabilise or even reverse the disease process itself. Here, the most successful examples come from chronic disorders directly associated with an unhealthy lifestyle, specifically obesity, cardiovascular disease, diabetes type 2 and its comorbidities.

Changing dietary patterns
Food choices and eating habits have changed dramatically in recent decades, due in part to rising prosperity and changes in supply. As a result of globalisation and economies of scale, the vast majority of products on offer are now (usually unintentionally) processed and impoverished, resulting in a rise in health risks. Read more

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