Funded by the European Maritime and Fisheries Fund (EMFF), a project focused on the development of algae-based fish substituteshas been working since 2021 to turn the colours, flavours and texture of algae into an alternative to animal protein.
The scope of the so-called “Seafood Algternative” project, led by the joint-venture Seafood Reboot, is large, and has already managed to produce alternatives to smoked salmon and canned tuna.
French SME Algama SAS is coordinating the project. This company has already achieved success with the delivery of its vegan mayonnaise
“We feel a strong acceleration in market demand for this type of innovation. We can be proud of the work done, especially since the so-called alternative sector is becoming more structured, Algama CEO Alvyn Severien said.
The project is now working to structure the industrial scale up and to adapt its marketing strategy to access this high value-added market segment with a sustainable product.
