Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients. This, the firm said, would enable it to “deliver sustainable, tasty and nutritious plant-based products”.

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Microalgae ingredients have several advantages, as they are a vegan source of protein, healthy lipids and various micronutrients. In addition, the production of microalgae has 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’s 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.”

 

By combining Corbion's microalgae and fermentation capabilities with Nestlé's expertise in the development of plant-based products, the two 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 usage in different types of products.

 

Nestlé's plant-based portfolio currently includes various 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.

 

“We are excited to partner with Nestlé to develop the next generation of algae-based ingredients,” said Marc den Hartog, Executive Vice President Innovation Platforms at Corbion. “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.”

 

Based in the Netherlands, Corbion is a global market leader in lactic acid, lactic acid derivatives and a leading company in emulsifiers, functional enzyme blends, minerals, vitamins and algae ingredients.