Algae can Spearhead a Culinary Revolution
Revolutionary substitutes for salmon and tuna, made from marine microalgae, are due to be launched commercially in the EU next year, owing to the development of novel technologies by a team of French algal experts.
The products are currently being developed Pierre Calleja, Professor Claude Gudin and Dr Alain Guillou, who were all closely involved in the pioneering algae production company Fermentag. Having recently left the firm, they are now concentrating less on ways of producing marine microalgae and more on the means of making it directly palatable to consumers.
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