Sophie’s Bionutrients and NewFish®, two pioneers in the field of microalgae protein fermentation, with the support of New Zealand-based marine research powerhouse, Cawthron Institute, and Netherlands-based leading food university, Wageningen University & Research, have decided to collaborate internationally to unlock microalgae’s future in food nutrition.
Fueling the growing world population requires ensuring the supply of climate-friendly and ethically-produced proteins, new protein sources, and novel food production technologies. While many are starting to enter the plant-based food category globally, few companies are driving R&D efforts to offer GMO-free dairy alternatives and specialized ingredients.
Since 2022, a new wave of modern food companies are joining forces to accelerate innovation in microalgae and share upstream and downstream resources. Collectively, they have a shared global mission to develop microalgae as the base for sustainable nutrition and novel food products that eliminate animal suffering and promise an ecological footprint far superior to that of intensive industrial farming.