Unilever : Microalgae partnership marks move to fairer food

With a more neutral taste and smell along with an array of colours that range from white to lime green, Algenuity's microalgae not only taste and look good, they also perform well in cooking.

For example, their emulsifying and enriching properties are similar to those of traditional ingredients such as eggs, which means they can be used in a wealth of foods including mayonnaise, soups, sauces, meat alternatives, baked goods and pasta. This also, of course, makes microalgae particularly relevant for Unilever brands like Hellmann's, Knorr and the Vegetarian Butcher.

'We are delighted to partner with Unilever on this,' says Andrew Spicer, CEO and Founder of Algenuity. 'Our Chlorella Colours platform provides plant-based ingredients that are sustainable, natural, non-GM and protein-rich with neutral flavours. They are also vegan-friendly, making them extremely relevant to today's growing consumer appetite for more plant-based foods with additional functional benefits.'