High Pressures to facilitate protein extraction from spirulina

Spirulina (Arthrospira platensis) is rich in C-phycocyanin (C-pc), a protein-pigment complex with antioxidant, anti-inflammatory, hepatoprotective and anti-carcinogenic properties. This protein requires an extraction phase due […]


What about the digestibility of seaweed in farmed poultry?

©Magda Ehlers Researchers looked at two macroalgae (Caulerpa lentillifera J. Agardh and Ulva rigida C. Agardh), one cyanobacterium (Spirulina) and two microalgae (Coelastrella sp. (KKUP1) […]


Do algae allow pathogenic bacteria to grow?

Like all food products, seaweed must be safe and without risk to the consumer. Due to its high content of commensal marine bacteria (naturally present […]

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Let’s develop seaweed farming in Europe

Resolution in favour of a strong and sustainable European seaweed sector adopted In her speech to Parliament on 11 May, she highlighted the many benefits […]

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