Nestlé has entered into a partnership with Corbion to develop the next generation of microalgae-based ingredients, enabling the company to deliver sustainable, tasty, and nutritious plant-based products. Microalgae ingredients have several advantages, as they are a vegan source of protein, healthy lipids, and various micronutrients. In addition, the production of microalgae has a low carbon, land, and water footprint.

By combining Corbion’s microalgae and fermentation capabilities with Nestlé’s expertise in the development of plant-based products, the two companies aim to produce and commercialize microalgae-based ingredients rich in protein and micronutrients. They will collaborate to improve the functionality, taste, and nutritional profile for usage in different types of products.

Nestlé's plant-based portfolio currently includes various beverages such as almond-, coconut- and oat-based creamers and coffee mixes, non-dairy ice cream, as well as a range of pea and soy-based meat alternatives and prepared dishes.

“We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products,” said Stefan Palzer, Nestlé chief technology officer. “Through the partnership with Corbion, we will be able to use great-tasting, nutritious microalgae-based ingredients to innovate across our different product categories.”

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