Algenuity operates an integrated biotechnology and microbial fermentation platform to deliver neutral-tasting, nutritious plant-based protein ingredients derived from Chlorella. The company focuses on addressing challenges in taste, smell, and color to enhance the use of Chlorella in food and beverage markets.

Algenuity

Algenuity | 4,662 followers on LinkedIn. World-class biotech delivering the promise of Chlorella | Our world-class expertise in algal biology and biotechnology is driving a revolution in the application of algae within the food and beverages market as a sustainable, free-from plant-based protein source - with much more to come including additional markets.
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Our mission is simply captured by three words – making algae work.
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We are delivering this mission through algae-based solutions and innovations that satisfy global priority areas, while respecting sustainability and delivering positive impact.

Robin Higgons

Co-Founder and Chief Operating Officer, AlgaeMetrics, Inc.

Timothy Alavosus

Chief Commercial Officer

Angus Keech

PhD, Senior Application Scientist at Algenuity. Strain and process development of egg and dairy alternative with Chlorella and more!

Gino Schiano di Visconte

With our trailblazing WHITE Chlorella, we aim to revolutionise the reliance on dairy and eggs in the food and beverage industry through our mission of “Making Algae Mainstream.” Whether you’re looking to reduce your inclusion or completely replace dairy and eggs, you’ll be surprised at just how functional Algenuity Chlorella can be. Great for using in all manner of applications from bakery, to snacks, sports drinks and more. Give us a shout to find out more. #makingalgaemainstream #sustainablefood #microbialfermentation #chlorella

We’re excited to share that we have successfully completed our first validated commercial-scale production runs of white Chlorella via fermentation. This is a special moment for us to celebrate after several years now of research & development with a dedicated team of highly skilled strain engineers, applications scientists, chemical and bioprocess engineers and bioinformaticians. By 2050, it is anticipated that there will be 10 billion people on our planet. We need innovative and sustainable ways in which to feed this future growing population. We firmly believe that our technology will help to change the future of food and beverage production, contributing both to stronger, more robust and sustainable food systems as well as supporting healthier outcomes. Success does not always come in the form of increased numbers of people in a biotech company. Sometimes, it comes with refocusing, including downsizing, in order to deliver the next business phase. As part of the manufacturing and go-to-market delivery process, we have recently refocused the Algenuity team and seen some of our team members move on to next steps in their own career development journeys. We thank everybody in Algenuity who has played a role in contributing to our successes to date. The tremendous effort and determination of our wonderful team cannot be overstated. Now it’s all about market delivery! Please do get in touch to find out more about our white Chlorella food and beverage ingredients. #microbialfermentation #teamspirit #whitechlorella #egganddairyfree #noeggs #dairyfree #plantbasedingredients #plantbasedfoods #sustainablefoodsystems #healthierfoods Algenuity science, engineering & tech transfer team from top left: Emma R. , Richard Smith , Andrew Spicer , Aaron Dickson & Gino Schiano di Visconte . Bottom photos from left: White Chlorella straight from the production line, blueberry muffins – one of our favourite egg and dairy-free bakery applications, and a long-awaited celebratory champagne!

Our Chlorella can be simply applied as an alternative to egg and dairy fats. We have so many examples of successful bakery applications that we can share with you, to help remove these common allergens and significantly reduce saturated fats. So why not trial it for yourself? Get in touch to find out more #eggfree #dairyfree #foodinnovation

We’re getting ready to celebrate World Chocolate Day on Sunday 7th July with these plant-based chocolate brownies. Egg and dairy-free baking couldn’t be easier with our white Chlorella as the simple ingredient solution. By swapping out eggs and dairy, the brownies not only become plant-based, but the saturated fat is reduced by, on average, 41% compared to a premium supermarket branded product. #plantbased #foodinnovation #futurefoods

This week, we sadly wave goodbye and good luck to James who’s been a key player in our successful strain development programme. James is off to Shanghai for the adventure of a lifetime! James is a Lab Technician but we’re a small team, so we all work together. He’s been instrumental in the development of microalgae strains to make them useful in a commercial context. James says that Algenuity is a great place to work and he’s really enjoyed seeing the results of our ideas and experiments that have led to changes in how we do things, with constant improvements in our production methods and final product. James commented that he’s been very fortunate to learn and develop a variety of techniques in the lab such as molecular biology (PCR, cloning, sequencing), as well as designing his own experiments, doing analysis and presenting his findings to the wider team. He thanks Richard, Gino and the rest of the team for giving him the freedom to devote time to furthering his career development with individual training and reading. Talking about how James became interested in science he said “I wouldn’t be at Algenuity if it hadn’t been for the dedicated teachers at my high school in Leeds. They helped me to achieve my goals and I went on to obtain a master’s degree in Immunology from the University of Leeds.” At age 14-15 James learned about scientists like Darwin and Mendel who were able to see patterns in genetics and evolution that shaped the way we look at the world. James talks about his time at Algenuity enthusiastically. “It has been so rewarding, especially after making thousands of plates, screening thousands of colonies and growing them up from 10mL flask to large fermenters makes me so proud of what we’ve accomplished and excited for the future of Algenuity.” However, the opportunity of a lifetime beckons and James is moving to Shanghai to experience Chinese culture in all it’s exciting forms. He can’t wait to try the different foods, live in such a massive, vibrant city and broaden his horizons. We will miss him but he’s keen to stay in touch and keep up to date with developments in the next stage of our scale-up mission. #teamwork #science #biotech #opportunity #goodbye

No egg, no dairy, yet no compromise. These delicious cocktail blinis are made with Chlorella as the egg and dairy replacer, plus a few store cupboard ingredients. It’s a dry mix so you just add water to create the batter. Simple and effective. #dairyfree #eggfree #foodinnovation #plantbased

Getting ready to celebrate “World Baking Day” with these egg and dairy-free cinnamon buns. The enriched dough is made with Chlorella as the egg and dairy replacer. It’s simple, yet so effective and removes two allergens from bakery applications. #dairyfree #eggfree #foodinnovation #plantbased

These egg and dairy free blueberry muffins are enabled with our white Chlorella. They’re deliciously moreish, with a soft, chewy crumb, not too sweet and bursting with blueberries. Just what you’d expect from a good muffin but without the allergen issues that come with using egg and dairy in bakery applications. #foodinnovation #plantbased

Wishing you and your family a very happy Easter weekend from us all at Algenuity. We’ll be tucking into these deliciously warm and sweetly-spiced hot cross buns. We’ve replaced the egg and dairy with Chlorella, in this enriched dough recipe. It’s a simple solution to egg and dairy free baking. #eggfree #dairyfree #foodinnovation #plantbased

As Chinese New Year comes to a close, we want to share these delicious #eggfree noodles with you. We’ve swapped out the eggs for Chlorella in this simple application. The cooked noodles are silky smooth with a good bite; just what you come to expect from a perfect egg noodle. #foodinnovation #plantbased #foodindustry

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