Algae4IBD

Functional food from algae - the webinar recording is now available 👀 Last week, we had the pleasure to welcome experts from industry, academia and authorities to our webinar on functional food from algae. They talked about developing algae-based food, consumer acceptance and complying with EFSA regulations. The speakers and panel participants were: Jean-Paul Cadoret who shared some of the experieces he made as CSO of Algama with the team there when developing an algae-based egg replacement. Marie Jane FALLOURD, the Marketing and Product Marketing Director at Fermentalg shared some of the lessons learned when bringing omega-3 and phycocynine from algae to the market. Fabio Fanari, Junior Researcher at IRTA and Coordinator of the ProFuture project, talked about some of the challenges the project consortium faced when bringing products enriched with algae proteins to the market. Clare O'Donovan from the Food Safety Authority of Ireland explained the differences between making a nutritional and a health claim. And she highlighted information to read up on. Pernilla Sandvik, Associate Professor at Uppsala University, is studying the consumers opinions' on algae based food and shared results from her work. Benoit Queguineur, Partnership Manager at ALGAIA - JRS Group, who is managing the development of macro- and microalgae based products. Maria Hayes, Senior Researcher at Teagasc, who is isolating and characterising techno-functional and health ingredients for applications including food. Watch the webinar now: https://lnkd.in/easA82vi #Algae #FoodIndustry

Another leap towards closing the knowledge gap on the algal histone code language was made. Modifications on histones play a crucial part during gene expression. Scientists developed an open-source Python application that automates some of the repetitive and time-consuming tasks when identifying algal histone modifications (type, location and dymics): pyMS-Vis. pyMS-Vis made it possible to rapidly analyse data and discover a new and unexpectedly large population of a specific histone sub-type that was missing a mark which had always been assumed to be present on nearly every histone of this sub-type. Knowing the histone code language helps make improved strain varieties with beneficial traits. Read the details: https://lnkd.in/efFiyJkc #Algae #Biotechnology

Brown algae follow a conserved development pattern during embryogenesis, extending the hourglass model to an algae lineage⏳ ⏳What is the hourglass model? During the early and late phases of embryogenesis, the development is morphologically and molecularly diverse. The middle phases are conserved across species and include the developmental steps that establishing the basic body plan of the organism. 👩🔬 What was done? Scientists explored transcriptome patterns across different developmental stages of brown seaweed species, including Fucus sp., Ectocarpus sp., and Laminaria sp. 👀 What was the finding? They found that, Fucus serratus and Fucus distichus, that have a higher morphological complexity, displayed a clear hourglass pattern during development. Gene expression was more diverse at the early and late stages, and highly conserved in the middle stages of embryogenesis. 💡 What does this mean? The study provides another piece of evidence that the hourglass model may be universal across multicellular organisms. Read the publication: https://lnkd.in/egASBmHw Jaruwatana (Sodai) Lotharukpong and colleagues #OpenAccess #Algae #Macroalgae

Last days to get a regular ticket for the European Summit of Industrial Biotechnology (ESIB), taking place in Graz, Austria. This year's topics include: - Sustainable production in biopharma - The impact of AI on biotechnology - Life cycle assessment of biopharmaceutical manufacturing - CO2-based bioeconomies - New diagnostics and treatment options for chronic diseases Find more information here: https://www.esib.at/ Organised by acib GmbH #Biotechnology #Bioeconomy

Yesterday, we heard insightful talks on different aspects surrounding functional food from algae. Jean-Paul Cadoret shared some of the experieces he made as CSO of Algama with the team there when developing mayonese from algae. Marie Jane FALLOURD, the Marketing and Product Marketing Director at Fermentalg shared some of the lessons learned when bringing omega-3 and phycocynine from algae to the market. Fabio Fanari, Junior Researcher at IRTA and Coordinator of the ProFuture project, talked about some of the challenges the project consortium faced when bringing products enriched with algae proteins to the market. Clare O'Donovan from the Food Safety Authority of Ireland explained the differences between making a nutritional and a health claim. And she highlighted information to read up on. Pernilla Sandvik, Associate Professor at Uppsala University, is studying the consumers opinions' on algae based food and shared results from her work. In the end, we had a panel discussion with all speakers to give a bit deeper into the topic. Two of the experts from our project contributed to this discussion and shared their know-how: The Partnership Manager Benoit Queguineur from our partner ALGAIA - JRS Group and Senior Researcher Maria Hayes from our partner Teagasc. We did record the webinar and will publish it soon. Stay tuned. #Algae #FoodIndustry

How to bring an algae-based product to the market? Marie Jane FALLOURD will share key learnings from their journey with omega-3 and phycocyanine. She is Marketing and Product Managing Director at FERMENTALG, which focuses on research and bio-industrial exploitation of microalgae, developing sustainable solutions and innovative products. Marie Jane creates go-to-market strategies among many other things. She specialises in omega-3 and pigments for the health and nutrition markets. We are looking forward to hearing about the experiences she and her team made at our webinar: Functional food from algae. For more information visit: https://lnkd.in/eaTH-tzm #FoodIndustry #Algae

The panel discussion of our free webinar will host experts of diverse backgrounds, including Benoit Queguineur and Maria Hayes. Benoit Queguineur is Partnership Manager at ALGAIA - JRS Group, where he manages the development of macro- and microalgae based products. He specialises in the sustainable exploitation of macroalgae. Maria Hayes is Senior Researcher at Teagasc, where her work focuses on bioactives and also on novel proteins from marine sources. She has a strong background in isolating and characterising techno-functional and health ingredients for applications including food. They are two of the partners in our project who are scaling up production and prototyping of bioactive compounds from algae. We are looking forward to discussing aspects of functional food from algae with them and our invited speakers. More information: https://lnkd.in/eaTH-tzm #BlueEconomy #Biotechnology #Algae

What is the potential of algae-based food? What are the challenges when developing it and how to overcome them? Jean-Paul Cadoret will share his experiences on these questions. He is the vice president of EABA - European Algae Biomass Association and also the chief scientific officer at ALGAMA Foods . This food-tech company harvests the potential of algae to create food that's good for both people and the planet. Jean-Paul Cadoret has a long-standing experience in algae production and public policies on marine biology. Listen to Jean-Paul Cadoret's talk about functional food from algae in our free webinar: Functional food from algae - barriers, needs and opportunities 📅 Monday, 14th October 2024 🕙 10:30 to 12:00 CET For more information and registration visit: https://lnkd.in/eaTH-tzm #Algae #FoodIndustry

When bringing food products that have nutritional or health benefits to the market, one has to comply with different regulations. We will dive into some of the relevant aspects together with Clare O'Donovan from Food Safety Authority of Ireland. She has a wide variety of experiences in food regulation, public health nutrition and scientific research. Clare O'Donovan will share some of her insights by covering a few relevant aspects of complying with Regulation (EC) No. 1924/2006, which everyone has to comply with when wanting to make nutrition and/or health claims on their food products. Get to know more on this topic in our free webinar that explores the opportunities and needs for developing food products with health-beneficial compounds from algae: Functional food from algae - barriers, needs and opportunities 📅 Monday, 14th October 2024 🕙 10:30 to 12:00 CET For more information and registration visit: https://lnkd.in/eaTH-tzm #FoodIndustry #Algae

What are the challenges or barriers to consumers' acceptance of algae-based food? And, how to overcome them and bring algae-based food to the market faster? Pernilla Sandvik from Uppsala University is sharing her insights on these questions. The associate professor at the department of food studies, nutrition and dietetics investigates the role of sensory science in the development of sustainable and healthy eating habits. Her research in this field also cover algae-based food. Listen to her talk in our free webinar: Functional food from algae - barriers, needs and opportunities 📅 Monday, 14th October 2024 🕙 10:30 to 12:00 CET For more information and registration visit: https://lnkd.in/eaTH-tzm #FreeWebinar #Microalgae #FoodIndustry