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Transitioning to microalgae as a sustainable, high-quality large-scale food source through launching the first daily drink containing spirulina (Springwave2014)
Date du début: 1 févr. 2015, Date de fin: 31 juil. 2015,
...y underutilised food resource. The reasons are organoleptic (foul taste and smell) and, most importantly, cultural (algae are not part of the Western culinary art).To eliminate organoleptic barriers, ALGAMA brings a strong innovation by extracting high-quality nutrients from microalgae. To overcome cultural resistance, ALGAMA wants to create consumer awareness through an appealing mass-market prod ...
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