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Algae’s remarkable versatility makes them a powerful solution to global challenges. From addressing food shortages to reducing carbon emissions, these versatile microorganisms offer sustainable solutions to today’s pressing issues. Their nutrient density and technical functionality open up endless possibilities for innovative food products. Explore how algae can revolutionize your offerings and inspire exciting new product development.
This Technical Paper is brought to you by Phycom.


Functional Ingredients
Future Food-Tech San Francisco 2026: Seaweed powder for clean label protein stabilization
Marine Biologics will debut a patent-pending, high-performance seaweed powder designed for protein stabilization at Future Food-Tech San Francisco, US, this week (Mar 19–20). The California-based firm says single-ingredient...

Functional Ingredients
Less is more? Nestlé refines innovation pipeline for modern F&B consumer trends
Nestlé is shifting its innovation strategy from many small launches to fewer, bigger, and better introductions to the market. The Swiss F&B giant has recently introduced a range of NPD across different global...

Functional Ingredients
Vanilla’s adaptive edge: From formulation tool to fermentation frontier
Global food and beverage launches featuring vanilla ingredients recorded a 79% compound annual growth rate between 2023 and 2025, according to Innova Market Insights data, with Europe accounting for more than a third of new...
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