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Join TNO in sustainable algae recovery From proteins to colourants: algae are a sustainable and versatile source of food ingredients. TNO and Ingepro Renewables have developed a unique approach for recovering these 'raw' materials. TNO is planning to upscale to an industrial algae recovery facility, and is looking for manufacturers interested in algae-derived ingredients.
ABYSS' INGREDIENTS a marine biotechnology company is a leading ingredients manufacturer, exporting worldwide. It was established on the initiative of fishing and fish processing professionals in Brittany who were eager to bring high grade marine ingredients to market. Abyss' Ingredients developed a wide range of marine ingredients designed for nutraceutical, cosmetic, aromatic, food and feed industries. The scientific expertise of Abyss' Ingredients is due to its highly qualified team who is guaranteeing traceability, quality control and the best ingredients. Abyss' Ingredients creative biotechnology team is dedicated to producing successful and accurate ingredients. We are internationally recognized for the innovative characteristics of our product as well as our ability to respond to an ever-changing market.
Habit variable, thallus sometimes tall and loosely branched with few blunt or pointed determinate branchlets, sometimes densely branched with many coarse spinose branchlets. Branchlets irregularly arranged on main indeterminate branches without forming whorls. Cross-section of branch shows medulla consisting of large rounded cells interspersed with small relatively thick walled cells. In the 1960s an American seaweed processing company transferred its procurement of raw materials for the production of carrageenan from Indonesia to the Philippines. During its initial operations the company sourced its supply of raw materials by gathering/collecting the seaweeds from the reefs of islands in the Central Visayas. The unabated gathering of natural stocks resulted to depletion of the stocks towards the later part of the decade.
Jennifer Champenois 28/04/2011 4:43 pm Répartition des volumes produits dans le monde A l'échelle du Globe : Depuis les années 1950, la culture de macro-algues est en constante augmentation.
Article Date: 16/03/2012 Finnian O’Luasa, Paris Office, Bord Bia – Irish Food Board According to CEVA, the French study centre for algal development, world production of seaweed has been increasing constantly since 1950, reaching 14.7 million tonnes in 2009.
PREPARAÇÃO - Crua: Cortar, deixar de molho cerca de 10 min e usar em saladas. - Cozinhada: Cozinhar 10-20 min. em sopas, arroz, batatas, massas,legumes ao vapor. Tambem em refogados, recheios, guisados, pizzas e omeletes. 100 g = Acompanhamento para 10 refeições. Análise Nutricional por 100 g