Microalgae – microscopically small, functionally strong
Microalgae such as Chlorella, Golden Chlorella or Spirulina stand out with their exceptional nutrient profile: rich in protein, vitamin B12, folic acid, and antioxidants. Beyond their nutritional strengths, they also provide a wide range of technological functions – from natural coloring to binding and stabilization, as well as masking off-notes. This makes microalgae a key ingredient for plant-based and vegan products as well as for clean-label formulations that combine nutritional awareness with functionality.
Seaweeds – natural diversity for taste and functionality
Macroalgae such as Wakame, Dulse, Ascophyllum, or Ulva bring the sensory diversity of the sea into modern formulations. They deliver natural umami, subtle saltiness, and characteristic color nuances. In addition, they score with their high content of minerals and trace elements, making them a valuable component in clean-label and reformulation projects. Whether for texture improvement, flavor enhancement, or functional enrichment – macroalgae are a natural alternative to conventional additives.