The EU’s Farm-to-Fork strategy highlights algae as an important alternative source of protein in sustainable food production and global food security. Microalgae contains large amounts of protein (often more than 50 per cent) as well as healthy fats.
Microalgae can be grown indoors using industrial fermentation technology. This enables an efficient and weather independent protein production, which requires very little space, thereby benefiting biodiversity and the climate. Additionally, both water consumption and greenhouse gas emissions are significantly lower compared to conventional protein productions.
NatuRem Bioscience is a Danish company working with microalge fermentation. NatuRem develops sustainable B2B ingredients that can function as an alternative to, for example, proteins from meat, milk or soya in the future food and feed production. The company has begun to upscale their technology and collaborates with leading Danish knowledge institutions and companies.