American kids seem to grow a foot on average bigger every generation. We all attribute meat and chicken, probably with extra hormones for the change in body size over generations. And as my teen boy starts his big growth spurt I try to feed him meat so he can reach his height potential. I remember by friend Ofer, a vegan, worried about his boy growing. His son Kai is now over 6 feet tall. The kid wasn’t growing along with his peers, so Ofer thought the vegan diet might be slowing his son down.

Is there something to risk when feeding our children a plant-based diet? The science now has answers, and it comes from a country of more vegans per capita than anywhere in the world.

A new study from Ben-Gurion University of the Negev (BGU) researchers and the Nutrition Division of the Israeli Ministry of Health suggests that a vegan diet can support rapid growth in children and that infants and toddlers who are vegan catch up with their peers by the time they are aged two.

The research was published last week in JAMA Network Open. It’s yet to give answers about growth and vegetarianism in teens.

This study analyzed a decade of records (2014–2023) of 1.2 million children provided by the Israeli Ministry of Health, which tracks the development of approximately 70% of the children in the country.

This massive dataset allowed the team—led by Kerem Avital, MPH, and Prof. Danit R. Shahar, PhD, of BGU —to move beyond small-scale debates and provide population-level evidence. They found Infants from vegan households closely tracked their omnivorous peers across all measurements, weight, length, and head circumference, with mean differences that were clinically minor (WHO z-score <0.2) and diminished further when adjusted for birth weight.

By age 24 months, stunting rates remained low across all dietary patterns (3.1% for omnivores, 3.4% for vegetarians, and 3.9% for vegans) with no statistically significant differences in odds between groups.

“In the context of developed countries, these findings are highly reassuring,” said Kerem Avital, lead researcher and PhD candidate at Ben-Gurion University. “The data suggests that with the proper environment, plant-based diets do not compromise the fundamental physical development of infants.”

As veganism moves from a niche lifestyle to a global health trend, BGU’s research provides the scientific “bridge” needed to inform international public health policy and nutritional counseling for the next generation.

As for now, we only have anecdotal information that a high-protein vegan or vegetarian diet does not impact growth heights in teens heading into adulthood. Michael Peterson, a father of 2 teenage boys in Ottawa, Canada, wondered if being a veggie kid might affect the growth patterns of his kids.  

“My kids both went vegetarian for a number of years during some formative time,” Peterson tells Green Prophet. “I have a 6’1” 18-year-old and a 5’7” 15-year-old who I am sure based on his griping about body ache is about to burst up again.

We try and feed them wholesome, home made, veggie-based with mixed protein. With the youngest’s rock climbing obsession we have had to up the protein which he prefers getting from animals, however, he is very conscious of getting from multiple sources. Grains, nuts, etc.”

Rebecca Wolf, a mom and occupational therapist in Arizona shares her experience raising vegetarian kids: “My kids have been raised vegetarian/pescatarian since birth. They also eat eggs and dairy. They are all in the 95%+ height category for their ages.”

Skipping steak, we find out from science and anecdotes, may not stunt a child’s growth; it might challenge our assumptions about what fuels it.

The post Are vegetarian babies at risk for being shorter than meat eaters? appeared first on Green Prophet.

I once lived on a kibbutz in Israel for a year. The saddest sound I ever heard was a newborn calf crying for its mother. That’s the hidden soundtrack of the dairy industry — cows separated from their calves within hours, udders swollen, pumped with hormones, antibiotics, and additives like Bovaer to squeeze out more milk. All that pain, all that chemistry, ends up in our coffee cups.

Enter Remilk, an Israeli foodtech pioneer creating real milk without cows. In partnership with Gad Dairies — one of Israel’s best-known dairy brands — Remilk has just launched The New Milk, a lactose-free, cholesterol-free, animal-free milk identical in taste and nutrition to cow’s milk. The product is now pouring into cafés and restaurants across Israel and will hit major supermarket chains in January 2026.

Related: Israel is the first country to approve the sale of lab meat

While we think safe, healthy, regenerative slow food is the best place to aim for, Remilk might be the healthy in-between until we get there.

Remilk’s milk is not plant-based. It’s real dairy protein, created using precision fermentation — the same process used in the biotech world to make insulin or vitamins. Scientists insert the gene for a cow’s milk protein into a microbe, which then “ferments” and produces that protein without the cow. The result: milk that’s biologically identical to dairy, minus the animal, methane, and moral compromise.

Remilk’s CEO Aviv Wolff calls it “a better, healthier, and tastier world through real milk made without cows.” Amir Aharon of Gad Dairies adds that the collaboration is “a defining moment where generations of dairy tradition meet groundbreaking technology.”

Three products are debuting under The New Milk line: a Barista Milk for cafés, and two retail versions — a regular milk and a vanilla-flavored option. They froth, foam, and taste just like the real thing, yet contain 75 percent less sugar. The milk is fortified with calcium and vitamins and, being kosher-pareve, can be served right after meat meals — a quiet revolution for Jewish kosher consumers long frustrated by dairy separation rules.

What Israelis really think about milk

Ahead of the launch, Remilk and Gad commissioned a national survey with Geocartography Knowledge Group. It found that 92 percent of Israelis still drink animal-based milk, but more than half also consume milk alternatives. There are more vegans per capita in Israel than anywhere else in the world. The main barrier for more people going vegan and dairy-free? Taste. Fifty-five percent said current substitutes “aren’t tasty enough,” while 50 percent of kosher-observant respondents said they’d happily drink coffee with milk after a meat meal — if the milk tasted real.

The New Milk may have found the perfect sweet spot: authentic flavor, ethical production, and a format that fits Israel’s dietary laws and café culture.

Beyond dairy guilt

Remilk’s animal-free protein has already been approved by regulators in Israel, the U.S., Canada (Canada gives the green light to cloned milk), and Singapore. Each market confirmed the protein’s safety and molecular identity with traditional milk. The company has raised more than $150 million USD and is scaling production globally.

Precision fermentation still uses energy, and its total carbon footprint depends on where and how it’s produced. Yet Remilk’s life-cycle analysis shows significant reductions in land and water use compared to industrial dairy. If scaled efficiently and powered by renewables, it could help phase out one of the most resource-intensive sectors of modern agriculture.

Read more on Israel’s uneven contributions to the alt meat and airy markets

Israel is the first country to approve the sale of cultured meat

Israel’s uneven impact in the cultivated meat market

Aleph Farms engineers lab-grown steaks from cattle cells

Slaughter free ribeye steak meat grown in a lab

Is lab meat kosher?

Lab-grown meat telling convenient lies about carbon footprint

Israeli alt dairy startup Imagindairy raises $15M seed

Israel’s Yofix offers dairy and soy-free yoghurt alternative

Vegan protein alternative for dairy industry (Yofix flexitarian plant dairy)

New vegan milk made from hummus (or chickpeas)

The post Israel’s first cloned milk hits cafés as Remilk and Gad Dairies launch “The New Milk” appeared first on Green Prophet.

In recent years, the suggestion that the blue-green algae superfood put in green smoothies commonly known as spirulina may rival traditional animal-sourced proteins has attracted growing attention. Some people like health influencers David Avocado Wolfe are suggesting its better to eat a pile of spirulina over a steak for protein value.

The question posed by many nutrition-conscious readers is whether spirulina truly contains more protein than steak. A review of the available data offers a nuanced answer: yes by dry weight, but in practical terms, not in typical servings.

Spirulina, scientifically referred to as Spirulina (dietary supplement) (a biomass of cyanobacteria), when processed into its dry powder form, is remarkably rich in protein. One detailed review reports protein levels ranging from 55 % to 70 % of its dry weight.

An authoritative source from Harvard Health, a respected medical institution, also states that “spirulina boasts a 60% protein content” in its dried form. Against that backdrop, the raw concentration of protein in spirulina appears exceptionally high compared with many foods.

By contrast, typical cuts of cooked lean beef—such as steak—contain significantly lower percentages of protein by weight. According to credible sources, cooked lean beef averages about 22% to 26% protein.

For example, one nutrition database lists a 100-gram portion of grilled beef tenderloin as containing approximately 26 grams of protein. Thus, on a gram-for-gram basis (i.e., comparing 100 g of dried spirulina vs. 100 g of steak), spirulina contains more protein. However, this comparison misses two important practical considerations: serving size and bioavailability. (And well, taste). You can sink your teeth into a 250g steak, raised on organic grass in open pastures. Try eating 250 grams of spirulina.

While spirulina is very protein-dense in dry form, typical daily servings are small—often a few grams. A tablespoon (about 7 g) of spirulina powder provides around 4 g of protein. By contrast, a single steak meal may provide 25 to 50 g of protein in one sitting. For example, a 10-ounce steak (≈ 283 g) has been cited as delivering around 42 to 50 g of protein. If yu are a vegan there is no question that you will eat tofu, and spirulina and beans and pulses for protein. If you are a vegewarian, a fresh, healthy steak may give you more than just protein. It gives you more iron and other amino acids too.

While both spirulina and beef provide “complete” protein (i.e., containing all essential amino acids), the absorption and usability of that protein by the human body may differ. Animal-sourced proteins are often considered more easily digestible and more strongly tied to muscle repair and growth, though the exact difference can depend on numerous factors including cooking method, other dietary components and individual digestive efficiency.

So what’s the verdict? By dry weight spirulina indeed contains a higher concentration of protein. Yet, when the comparison is adjusted to realistic portion sizes and typical consumption, steak delivers far more protein in a single serving. Let’s root for companies like Aleph Farms, making lab-grown steak from real animal tissue so we can bypass the animal suffering bit altogether.

The post What has more protein – spirulina or a steak? appeared first on Green Prophet.

In a strategic move set to reshape the plant-based protein landscape, Meala FoodTech has partnered with dsm-firmenich to launch Vertis PB Pea, a biotechnology-derived, multifunctional pea protein texturizer designed to streamline ingredient lists and elevate the sensory quality of meat alternatives. Now available across Europe via dsm-firmenich, the product marks a significant milestone for food tech investors eyeing scalable, clean-label innovation.

Vertis PB Pea arrives as consumer demand for clean-label, high-performance food products reaches critical mass. Traditionally, plant-based meat formulations rely on a cocktail of binders—hydrocolloids, starches, gums—to simulate the bite and juiciness of real meat. Meala’s patented technology eliminates that complexity, consolidating emulsification, binding, and gelation functions into a single, allergen-free component made entirely from pea protein.

For food manufacturers, that means cleaner ingredient lists, simpler procurement, and better-performing products. For consumers, it means recognizable ingredients and improved nutritional value. Vertis PB Pea not only enhances water retention and texture under extreme temperatures, but also boosts protein content—allowing brands to market “high-protein” plant-based meats without artificial binders or additives.

According to data from the EIT Food Consumer Observatory, 67% of European consumers say they are wary of unfamiliar ingredients in their food, while 56% actively avoid ultra-processed products. This shift in perception is putting pressure on food developers to reformulate without compromising taste, convenience, or shelf stability. Vertis PB Pea is positioned as a turnkey solution for this next-gen reformulation push.

“This is exactly where our product comes in,” said Tali Feldman Sivan, CBO and co-founder of Meala FoodTech. “It addresses both functionality and clean-label demands, while replicating the sensory profile and experience of conventional meat products.”

The partnership with dsm-firmenich is not just about distribution—it’s a vote of confidence. As both strategic investor and commercial partner, dsm-firmenich brings regulatory expertise, R&D infrastructure, and global market access to the table. For Meala, that means immediate scalability and validation at the highest levels of the food industry.

“We’re impressed by their innovation-driven approach and deep understanding of the food industry,” said Meala CEO and co-founder Hadar Ekhoiz Razmovich. “From the beginning, they believed in us not only as investors, but as true partners.”

Related: Impossible Foods and OSI Group

With manufacturing already underway in Europe, the Vertis PB Pea launch signals Meala’s readiness to scale internationally. The company plans to expand into North America and Asia over the next 18 months, as plant-based brands increasingly prioritize formulation efficiency and transparency.

Vertis PB Pea is part of dsm-firmenich’s broader Vertis plant protein portfolio and marks a pivotal evolution in ingredient design: from piecemeal solutions to holistic platforms that meet rising consumer and regulatory standards.

Founded in 2021 by Hadar Ekhoiz Razmovich, Dr. Tali Feldman Sivan, and CTO Liran Gruda, Meala FoodTech is a next-generation ingredients startup focused on clean-label innovation. Its mission is to create smarter, functional ingredients that empower food producers to make better-for-you products without compromising performance. Backed by The Kitchen FoodTech Hub, dsm-firmenich Ventures, Lasenor Emul SPA, EIT Food, and Milk & Honey Ventures, Meala is part of a growing wave of science-forward food tech companies redefining what’s possible in the alternative protein space.

Plant-Based Meat Alternatives
These companies use pea protein to replicate the texture and nutrition of meat:

Beyond Meat – One of the earliest major adopters of pea protein; it’s the primary protein source in their Beyond Burger, sausages, and other products.

Impossible Foods – While it originally used soy protein, some product lines and R&D efforts involve pea protein as a cleaner-label or allergen-free alternative.

Nestlé (via Garden Gourmet and Sweet Earth) – Their plant-based lines include products that incorporate pea protein for improved texture and protein content.

Unilever (via The Vegetarian Butcher) – Offers plant-based meat options using pea protein as a key functional ingredient.

Maple Leaf Foods (via Lightlife and Field Roast) – Uses pea protein in several reformulated products in response to clean-label trends.

Kellogg’s (via MorningStar Farms) – Transitioning some products toward pea-based formulations.

The post Meala FoodTech and dsm-firmenich Launch Vertis PB Pea, A Plant-Based Meat Alternative appeared first on Green Prophet.

North Americans are still eating meat, although less of it, and leaning more toward poultry rather than beef and pork. This is partly because more people are choosing alternative plant-based sources of protein like beans (and we have some delicious recipes like this potato salad with fava beans). It’s partly because poultry is cheaper and healthier than red meat. (The demand for pork stays steady, according to data provided by Carlisle Technology, a Canadian hardware and software manufacturer focused on the meat industry.)

And it’s partly because prices of meat are climbing up. It’s getting harder to budget meat into the weekly meal rotation.

You don’t want to give up meat entirely, but what are the best ways of enjoying your favorite protein without busting your budget?

One way is to join or create a meat co-op with like-minded friends, neighbors, or people responding to a local ad you put out. This is where a couple, or a group, or several families buy an entire animal, or half-animal together, dividing the meat, offal, and bones by pre-agreement.

That’s great if you live in the right kind of area. A friend living in Calgary, Canada, tells me she and her husband share a whole lamb with the neighbors every spring. But for people like me, who get their meat at the butcher’s section of the supermarket, that’s hardly a solution.

Consider these ways. The first: avoid waste.

Bones, whether raw or left over from a roast, make a base for tasty and nutritious broth.
Surplus fat on the body of the bird can be frozen and saved up to render down, making golden liquid shmaltz. I don’t recommend rendering beef, sheep, or pork fat, though, especially if you live in an apartment. Rendering makes pungent odors. Some render their shmaltz outdoors on their grill. I just keep the windows open.
Freeze any offal (gizzards, livers, hearts) for later cooking; or if you really don’t fancy eating it, give it to your cat.
Cook portions not so large that leftovers will sit in the fridge until they go bad.

Unless you’re deliberately planning on leftovers for a second round later in the week. Also go for recipes that use relatively little meat while satisfying the craving, like our Lachmacun, Turkish meat-topped flatbreads.

The second idea, tied to avoiding waste, is to preserve the meat. When your favorite meat’s at a good price, buy it up by all means, but use every bit of what you buy. Anything surplus, freeze.

Freezing is the easiest way to preserve animal meat or fish. To freeze successfully, you must give no chance for air or moisture to invade, which risks damage to your meat from freezer burn and loss of nutrients, not to mention flavor. And it’s easy enough to freeze meat safely.

Freezing meat – you’ll need:

Butcher paper
Masking tape
Aluminum foil
A sharpie or pen for labeling

Wrap the piece of fresh meat in butcher’s paper with the waxed side touching the meat.
Tape it shut with masking tape.
Wrap the package with foil.
Label the package with the contents and the date written on a piece of masking tape.

You can also use sturdy commercial freezer bags, squeezing all the air out before sealing the contents. This is less reliable than wrapping meat as detailed above;, although practical for handling meat in small pieces, i.e. ground meat and chunks of fat. I suggest cooking meat frozen in a bag well before the maximum time allowed in the chart below.

Cooked meat is safe to freeze. Refrigerate it promptly after it’s cooled down; you can keep it in the fridge, tightly covered, up to 2 days before freezing. Better is to freeze it right away after cooking and cooling.

Always label frozen meat. If you’re like me, you’ll never remember how long that batch of meat balls has been sitting in there.

Lengths of time your meat will maintain quality in the freezer: 

Bacon and Pancetta: 3 months

Chops: 6 months

Ground meats: 4 months

Organ meats: 4 months

Roasts: 1 year

Sausage: 3 months

Steaks: 8 months

Raw poultry fat: 6 months

Rendered fat: 1 year

Further reading on modern ways of preserving food: the concise, very readable Preserving Everything, by Leda Meredith, Countryman Press.

Who is eating less meat in America? And why?

The post Freeze Meat To Save Money And Avoid Waste appeared first on Green Prophet.

The fashion industry is one of the world’s biggest polluters, with synthetic dyes playing a major role in environmental destruction. Every year, textile dyeing releases over 200,000 tons of toxic chemicals into waterways, polluting drinking water, harming aquatic life, and devastating ecosystems. Conventional dyeing processes require vast amounts of water, contributing to severe water shortages in many regions. Meanwhile, synthetic dyes are often made from petrochemicals, leading to increased carbon emissions and long-term soil degradation.

The impact of synthetic dyes on individuals is equally alarming. Many dyes contain carcinogenic and hormone-disrupting chemicals, which can lead to skin irritations, respiratory issues, and allergic reactions for both workers and consumers. Prolonged exposure has been linked to neurological damage and reproductive health problems, making it clear that the dyeing industry’s toxic practices are harming not just the planet but also human well-being.

As consumers and brands alike search for sustainable alternatives, one company is leading the charge in transforming the dyeing industry—Algaeing. This innovative company harnesses the power of algae to create eco-friendly, biodegradable dyes, offering a groundbreaking solution to the toxic world of textile coloration.

To scale its impact, Algaeing has partnered with leading fashion brands and textile manufacturers, including Organic Basics. In collaboration with Algaeing, Organic Basics introduced the world’s first undergarment collection dyed with biodegradable algae-based dye. This collection emphasizes sustainability by utilizing algae-derived dyes that are free from harmful chemicals and pesticides.

The Problem with Synthetic Dyes

Synthetic dyes have been the standard in the fashion industry for decades, but they come with a heavy environmental and human cost. The production and use of these dyes contribute to:

Water Pollution: The textile industry is responsible for 20% of global wastewater pollution. Many dyes contain heavy metals, carcinogens, and toxic chemicals that seep into rivers and oceans, affecting both marine life and human health.

High Water Consumption: Dyeing fabrics can consume up to 200 liters of water per kilogram of fabric, a staggering amount that worsens global water scarcity.

Carbon Emissions: The production of synthetic dyes relies on fossil fuels, releasing greenhouse gases that drive climate change.

Harm to Workers: Textile dye workers are frequently exposed to harmful chemicals, leading to respiratory diseases, skin disorders, and even cancer.

Microplastic Pollution: Many synthetic dyes are used in polyester and synthetic textiles, contributing to microplastic pollution in the environment.

With fashion brands and policymakers increasingly prioritizing sustainability, the industry is in desperate need of an eco-friendly alternative. Enter Algaeing—a company proving that nature itself holds the key to cleaner fashion.

What is Algaeing?

Algaeing is a pioneering biotechnology company that develops and commercializes algae-based dyes and fibers. Instead of relying on synthetic chemicals, the company uses algae—a natural, fast-growing organism that requires minimal resources—to create safe, renewable color solutions. Their patented process not only replaces toxic dyes but also reduces overall environmental impact across the supply chain.

Why Algae-Based Dyes Work

Algaeing’s innovative process offers several advantages over conventional dyeing methods:

1. Zero Toxic Waste: Unlike synthetic dyes that release toxic residues, algae dyes are completely biodegradable and safe for ecosystems.
2. Minimal Water Usage: Traditional textile dyeing requires excessive amounts of water, while Algaeing’s process reduces water consumption by up to 80%.
3. Carbon-Negative Production: Algae naturally absorb carbon dioxide during growth, making the dyeing process carbon-negative and helping combat climate change.
4. Biodegradable and Skin-Friendly: Algaeing’s dyes are free from harmful chemicals, making them hypoallergenic, non-toxic, and safe for both workers and consumers.
5. Efficient and Scalable: Unlike plant-based dyes, which often struggle with consistency and scalability, Algaeing’s dyes can be produced reliably at a commercial scale.

The Future of Sustainable Fashion

The fashion industry has long been resistant to change, but the urgency of the climate crisis is pushing brands to innovate. Algaeing is partnering with leading textile manufacturers to integrate algae dyes into mainstream fashion, offering a viable alternative that meets both environmental and commercial demands.

With consumers demanding greater transparency and sustainability, brands that adopt Algaeing’s technology can dramatically reduce their carbon footprint and lead the movement toward ethical fashion. As governments worldwide implement stricter regulations on water pollution and carbon emissions, companies that fail to transition to sustainable solutions risk falling behind.

The toxic reality of synthetic dyes is no longer acceptable. With the planet facing an environmental crisis, the fashion industry must embrace innovations like Algaeing’s algae-based dye technology. By shifting away from petrochemical dyes and investing in biodegradable, renewable solutions, we can protect our water, reduce emissions, and create a cleaner, more sustainable future for fashion.

Algaeing is proving that color doesn’t have to come at the cost of the planet. With algae leading the way, the future of textiles is not just green—it’s regenerative.

About Algaeing

Algaeing was founded in Israel by Renana Krebs, a fashion industry veteran who saw the urgent need for sustainable innovation in textiles. The company has since gained international recognition for its eco-friendly dyeing solutions proving that algae-based alternatives can be both commercially viable and environmentally responsible. With ongoing research and partnerships, Algaeing is set to lead the charge toward a cleaner, more sustainable fashion industry.

As of 2025, Algaeing has raised approximately $4.84 million in funding from investors such as Iron Nation Venture Capital, Capital Nature, Purple Orange Ventures, Katapult Ocean, and Closed Loop Partners via pitchbook.com. The company operates with a dedicated team, including co-founders Renana Krebs (CEO) and Dr. Oded Krebs (CTO), along with Ariel Romano serving as CFO and Chief Commercial Officer.

The global textile dyes market was valued at USD 10.68 billion in 2021 and is projected to reach USD 16.08 billion by 2030, growing at a CAGR of 4.7% during the forecast period via polarismarketresearch.com. Algaeing’s innovative solutions position it well to capture a share of this expanding market, especially as demand for sustainable and eco-friendly dyes continues to rise. The company also produced a natural ink.

10 Israeli companies innovating with algae

Israelis have a fascinating with algae, growing it in vats in the desert. Here are 10 Israeli companies or their affiliates leveraging algae in their innovations:

1. Algatech: Located in Kibbutz Ketura, Algatech specializes in cultivating microalgae to produce natural astaxanthin, a potent antioxidant used in supplements and cosmetics.

2. Brevel: This startup focuses on producing neutral-tasting, highly functional algae-based proteins, aiming to enhance plant-based dairy alternatives.

3. BarAlgae: Founded in 2018, BarAlgae utilizes advanced technology to cultivate various microalgae species for applications in aquaculture, nutrition, cosmetics, and more.

4. Univerve: Based in Tel Aviv, Univerve is developing cost-effective systems to convert algae into renewable biofuels, offering a sustainable alternative to fossil fuels.

5. AlgaHealth: This biotech company pioneers the development of microalgae-based nutraceuticals, focusing on producing high-quality fucoxanthin for health and wellness products.

6. Yemoja: Specializing in cultivating unique microalgae strains, Yemoja provides natural ingredients for the cosmetics and food industries, including algae-derived components that enhance plant-based meat products.

7. SimpliiGood: Innovating in the food sector, SimpliiGood creates algae-based meat alternatives, such as chicken schnitzel analogs, offering nutritious and sustainable protein sources.

8. Vaxa: Founded by Dr. Isaac Berzin (who founded the failed but great idea of GreenFuel), Vaxa operates an algae farm in Iceland, producing omega-3 supplements and protein powders from algae, contributing to sustainable nutrition solutions.

9. Seambiotic: Collaborating with global partners, Seambiotic cultivates marine microalgae using CO₂ emissions, aiming to produce biofuels and nutraceuticals while reducing greenhouse gases.

10. GreenFuel Technologies: Founded by Israeli scientist Isaac Berzin, GreenFuel developed processes to grow algae using emissions from fossil fuels, producing biofuels from the harvested algae.

The company is not alone in the space. Living Ink creates black dye and colors from algae. Based in the United States, Living Ink develops environmentally safe and sustainable color pigments derived from algae. Their flagship product, Algae Black, replaces petroleum-based carbon black in various applications, including printing inks and coatings.

Mounid, from Sweden, is developing algae-based inks for textile dyeing. Their innovative approach seeks to replace synthetic dyes with natural, biodegradable alternatives, addressing environmental concerns associated with traditional dyeing methods.

Cellana from Hawaii develops algae-based bioproducts, including pigments and specialty chemicals. Their focus on sustainable algae cultivation supports various applications, such as nutritional supplements and bioenergy.

::Algaeing

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