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.

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

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.

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