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Algolesko aims to deploy its algae-based foods in Europe

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Tuesday, December 05, 2023, 07:00 (GMT + 9)

The following is an extract from an article published by API:

Based in Lesconil, the Finistère SME Algoleskospecializing in the cultivation of algae in the open sea, without inputs, is accelerating the marketing of its brown kelp. This year it signed distribution contracts with wholesale networks such as Metro in France but also with its counterparts in Germany, Switzerland, Italy and Spain interested in its kombu royal, its sea bean, or its dulse.

Contracts have also been signed in Japan and Korea “We are targeting €10 million (USD 10.85 M) in turnover within 5 years,” explains general manager Timothée Serraz. Algolesko is making €1.15 million this year with 15 employees by producing 200 tonnes of algae. They are sold fresh, blanched-salted, dehydrated, frozen or in pickles. The SME, which has just doubled its operating potential with a second concession of 180 hectares in Moëlan-sur-Mer, is preparing to strengthen its sales team.

MAYONNAISE, SAUSAGES AND SANDWICHES

Algolesko also targets food manufacturers looking for new algae-based recipes. The SME founded 10 years ago already works with Tipiak, the Belle Iloise cannery, Chancerelle, Passion Froid, Mix Buffet and the start-up Zalg. “Some manufacturers used to work with dehydrated algae, they are discovering new possibilities with these fresh algae, we can put them everywhere, in sandwiches, sausages, sauces,” specifies the manager. To support them in the design of new products, the SME worked, with chefs, on recipes for wakame salads, wakame pebbles, seaweed butter, etc.

JAPANESE SUPPORT

To develop these new manufacturing processes, Algolesko has been working for 3 years with a Japanese partner, Uzuschio, based in Tokushima, who passed on the algae stabilization methods. [Continues...]

Autror: Amandine Dubiez | API | Read the full article by clicking the link here (only available in French) 

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