ALGAMA

ALGAMA is a French food-tech company focused on reinventing food ingredients with microalgae. Its core offer is Tamalga®, a range of microalgae-based egg substitutes designed for bakery and pastry professionals and the wider food industry. The company develops plant-based solutions that replicate the functional properties of eggs — including binding, emulsifying, foaming, gelling, coagulating, and thickening — while aiming to preserve taste, texture, appearance, and ease of use. Algama presents its products as a practical answer to the volatility, rising cost, and environmental impact of eggs, and emphasizes competitive cost, long shelf life, and industrial scalability. Beyond egg replacement, the company positions itself at the intersection of biotechnology and food innovation, developing functional ingredients and plant-based formulations for applications such as bakery, pastry, meat alternatives, seafood alternatives, dairy substitutes, egg replacers, and beverages. Algama says its innovations are protected by 38 patents and place it among the top 10 companies worldwide by patent portfolio in the food and algae sectors. The company’s leadership team combines strategic vision, scientific expertise, and operational execution, with governance led by the CEO, the Chief Revenue & Production Officer, and the Chief Scientific Officer. Its mission is to accelerate the transition toward a healthier, more sustainable, and more accessible diet by pushing the boundaries of food innovation.