Algama, the micro-algae based food start-up, decided to join the Créativa hothouse for entrepreneurs in the heart of the Avignon Technopôle at the end of 2019. With this move, Algama benefited from the support of Vaucluse Provence Attractivité. The food tech company see micro-algae as a solution to tomorrow’s agri-food needs.
The agency helped the company with its property search and organised several meetings with corporate and sector stakeholders (the Innov’Alliance hub and the Regional Centre for Innovation and Transfer of Agri-Food Technologies), in connection with the OIR (Regional Interest Operation) for natural products.
The nutritional potential of micro-algae
Algama was founded several years ago in Paris, with the ambition of “creating a new generation of everyday food products based on micro-algae, which taste great and are healthy and sustainable”. The company continues to work on harnessing the potential of this plant and its nutritional and functional properties (it contains proteins, antioxidants, is a source of vitamins and trace elements, and is rich in iron and magnesium).
The start-up has developed various different technologies since its inception, and its expertise can be seen in the ingredients and end products it produces.
Algama is stepping up its collaboration with the Vaucluse community; it has been working with the GREEN laboratory at Avignon University for the last three years as part of its research into green extraction. “This collaboration demonstrates how essential it is to support young start-ups in terms of the economic development of our region and our community’s ability to attract new business opportunities in relation to natural products” emphasises Cathy Fermanian, CEO of Vaucluse Provence Attractivité.