All Microalgae articles
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NewsTurning what’s left behind into what comes next
Icelandic blue biotech company Marea is turning overlooked biological side-streams into functional biomaterials, starting with an edible coating made from spent microalgae that extends produce shelf-life while reducing reliance on plastic packaging
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NewsMiAlgae submits plans for new production plant
Biotech company’s Scottish facility will help meet the demand from aquaculture and pet food markets for alternatives to wild fish omega-3s
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NewsTOMI expands into aquaculture with new partner
US company’s SteraMist technology introduced by microalgae producer Algafeed
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NewsNofima: ‘Positive results’ from microalgae tests for salmon feeds
Trial finds it’s possible to add more AlgaPrime DHA LS algae product to a feed than initially thought commercially viable
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NewsNofima: Consumers need time to find new salmon feeds palatable
Consumers find the thought of using insects and microalgae in salmon feed hard to digest, according to new findings from the Norwegian food research institute
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NewsFirst restorative aquaculture centre for the Mediterranean
Innovation and capacity building centre in La Rapita, Spain, to open before the end of 2024
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NewsVeramaris strengthens emissions commitments
Microalgae oil producer sets target to reduce absolute Scope 3 emissions by 22.5% by 2030
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NewsNofima: Huge breeding potential in microalgae
Scientists have determined selective breeding can significantly increase the omega-3 content of microalgae
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NewsGreen light for microalgae
Two studies have highlighted the significant role of light in extracting valuable ingredients from microalgae
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NewsWhat makes a sustainable feed?
As aquaculture grows, producers and feed firms are constantly looking for sustainable ingredients
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NewsNew backing for Mara
Thai Union has joined other financial partners to accelerate the expansion of Mara’s micro-algal product portfolio
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NewsChampioning microalgae
BioMar has scaled-up the inclusion of microalgae in its aquafeeds to the level that it no longer regards it as a niche ingredient
