The only event bringing the plant-based movement to a mainstream audience.
June 7–8, 2019 Jacob K. Javits Convention Center New York City
Siddhi Speaker Series
Friday, June 7, 2019 | 3:00 PM - 3:30 PM
Open to All Attendees!
In the microalgae family, spirulina and chlorella have been deeply studied. Because of their unique protein and flour substitute functions, they are widely used in auxiliary foods and in regions and countries like Europe, America and Asia, they have been made into dry powder to prepare for foods or food supplements. Meanwhile, the demands for products with algae extract such as milk for children, beverages and egg replacers are also increasing. Although there is still a long way to go before seaweed becomes a staple food, the future potential of such marine plants cannot be underestimated.
Food lover and passionate entrepreneur, Alvyn founded Algama with two childhood friends. After a few years of experience in consulting and finance, he decided to launch a company aiming to have a positive impact on the food industry.
Alvyn is also VP of the French organization of microalgae and Ambassador of the French Foodtech for the Ministry of Finances.
Speaker at the major food events in the past few years (Seeds & Chips, SIAL, Summer Fancy Food Show, etc.) or at global conferences (Algae Biomass Summit, Climate Change Conference, World Economic forum, World Expo Milano, etc.), Alvyn has been able to convey ALGAMA's vision of tomorrow's food across the world: his expertise about microalgae potential and the pioneer work of the team have always been of great interest to the food community.
Speaker: Alvyn Severien, CEO & Cofounder, ALGAMA