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An exceptional plant-based ingredient
Poseidona developed the ingredient, which is derived from seaweed and contains very high levels of protein. The ingredient has the potential to impact the food industry in two distinct ways. Firstly, it acts as a catalyst for research into the well-being benefits of algae and opens the door to its use in an array of food products.
In addition, the ingredient has the potential to improve the organoleptic characteristics, such as texture, of food products, thereby enhancing the consumer experience.
The incubation process
The potential impact of the new ingredient will be explored over an incubation process that will last nine months and involve teams from both CEAMSA and Poseidona. During the process, the teams will aim to establish concrete benefits of the ingredient for food product formulation. There will be a particular focus on growing segments within the food industry, including clean-label and plant-based products, with the aim of securing a B2B launch within the food market.
Open innovation and structured collaboration
These kinds of partnerships demonstrate Spain’s increasing commitment to knowledge sharing and structured collaboration. Both companies showcase a spirit of innovation, with an aim to accelerate the market launch of natural food solutions and expand R&D efforts to enable the greatest impact for industry and consumers.
By combining technical capabilities, market insight, and modern ingenuity, the collaboration between CEAMSA and Poseidona will strengthen the development of a more sustainable agri-food sector, contributing to both a green transition and the reduction of pressure upon the marine ecosystem.
