Algaia and Gelymar form North American partnership on seaweed ingredients
22 Jan 2019 --- Algaia and its strategic partner, Gelymar S.A., Chile, have created a new, long-term commercial and development agreement which seeks to strengthen their strategic alliance. As of this month, Algaia, a global player in the field of alginate and specialty algae extracts, will not only continue to represent Gelymar in Europe for carrageenan (red seaweed extracts), both companies have also decided to use a joint commercialization channel in the US.
Gelymar and Algaia will market their products in the North American region through AIDP Inc., Algaia’s current US distributor. This agreement will position Gelymar and Algaia as leading manufacturers of sustainable algae extracts for food, nutraceuticals and personal care products in North America, offering an extensive range of algae ingredients. Their whole portfolio of solutions will be available through AIDP Inc.
“Until recently, food or personal care manufacturers willing to have a direct relationship with a one-stop-shop producer in the field of seaweed extracts had a limited choice,” explains Andres Hohlberg, CEO of Gelymar.
“The joint approach between Algaia and Gelymar started in Europe back in 2015. We have received positive feedback from customers there, regionally and globally. They highly appreciate the one-stop-shop concept of alginate and carrageenan but more importantly the fact that we offer them a unique value proposition,” he tells FoodIngredientsFirst.
“Our carrageenan plant is strategically located next to abundant fresh seaweed resource in Chile, but the customer also want technically savvy interaction next to them, speaking their language into their time zone,” he adds. “With this setup, and Algaia provides multiple benefits including state-of-the-art regional labs, expert technical sales support speaking up to ten different languages and customers get agility of midsize customer-focused organizations and the benefit of a producer strategically located for sustainable sourcing. This is the reason why we decided to expand that concept to the US through a joint commercial channel (AIDP) having a local lab, warehouses, technical salespeople so that our customers get the most of our companies working together in the best way we can.”
“Gelymar and Algaia remain independent companies in terms of equity, but both companies share the same ethics, mindsets and value proposition with their manufacturing facilities being located next to abundant fresh seaweed biomass. As we like to say, we both share the same ‘ethiquity’ in the way we serve the market in its evolution toward natural and sustainable sourcing,” he comments.
“There are multiple synergies between both companies’ portfolios, and many customers in Europe had already expressed their satisfaction in obtaining both a full range of algae solutions and the proximity of regional R&D facilities and technical-commercial experts ‘speaking their own language,’” adds Fabrice Bohin, CEO of Algaia.
“We have a long history of trustworthy collaboration and both companies share the same obsession for customer satisfaction, sustainable sourcing, waste valorization, environmental protection, CSR, highest industry standards, agility and innovative spirit. As of now, our US customers will be able to benefit from these synergies as well,” Bohin notes.
Speaking to FoodIngredientsFirst, he says: “Both carrageenans and alginates markets keep growing single to double-digit depending on geographies and market segments. Those products are used in multiple applications of the food industry but also in cosmetics, oral care, nutraceuticals and even for some specific products into pharmaceutical applications. They act on the texture, one of the key component of the ultimate taste of the food stuff. They can help reducing fat content, be an appealing alternative to ingredients coming from an animal origin in applications like confectionery or vegan sausages. Products are usually both Halal and Kosher certified. Applications range from neutral dairy desserts, neutral dairy or soy drinks, processed cheese, bakery, confectionery, fruit preparations, meat and many others states.”
By Elizabeth Green
