The only event bringing the plant-based movement to a mainstream audience.


June 7–8, 2019  •  Jacob K. Javits Convention Center  •  New York City

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Siddhi Speaker Series
Friday, June 7, 2019  |  3:00 PM - 3:30 PM

Open to All Attendees!

Is It Early To Invest In Microalgae?

According to Transparency Market Research, the global value of algae market has reached over $600 million in 2015 and is expected to exceed $1.1 billion by 2024. Among the algae, microalgae (spirulina, chlorella, dunaliella and haematococcaceae) dominate in the market share. As a new resource for food, microalgae are widely used and deeply segmented in foreign countries, especially in categories such as beverages, baked foods and powdered drink mixes. The added prebiotics such as microalgae polysaccharides and microalgae proteins are suitable for collocation with a large amount of ingredients to improve the nutritional value of the original ingredients.

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

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