VEVEY, SWITZERLAND — Microalgae-based ingredients is the focus of a new partnership between food manufacturer Nestle S.A. and ingredient supplier Corbion, which has U.S. offices in Lenexa, Kas. The partnership will combine Corbion’s microalgae and fermentation capabilities with Nestle’s experience in developing plant-based products.

Nestle’s plant-based product portfolio includes 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. The two companies will collaborate to bring microalgae-based ingredients into the fold and improve the functionality, taste and nutrition for use in different types of products.

“We are actively exploring the use of microalgae as an alternative protein and micronutrient source for exciting plant-based products,” said Stefan Palzer, chief technology officer of Nestle.

Microalgae ingredients have several advantages, according to the companies, including being a vegan source of protein, including healthy lipids and featuring a variety of micronutrients. The production of microalgae also is considered sustainable as it has a low carbon, land and water footprint.

“Corbion has already demonstrated the value of algae in several high-value food and feed applications,” said Marc den Hartog, executive vice-president of innovation platforms for Corbion. “This new protein partnership with Nestle has the potential to open important avenues for algae-based products into large global markets.”