Wageningen Universiteit Duurzaam Algenonderzoek Aligma

Collaboration with Wageningen University for Sustainable Algae Research

Collaboration with Wageningen University for Sustainable Algae Research

We are incredibly excited to share that we are collaborating with Wageningen University! Together, we are researching which algae species are best at capturing CO₂ and producing valuable nutrients such as proteins, oils, carbohydrates, and antioxidants.

Why algae?

Algae are true climate heroes. They grow incredibly fast, require almost no agricultural land, and convert CO₂ more efficiently than almost any other plant. And that is not all — they can simultaneously produce high-quality nutrients applicable in food, animal feed, cosmetics, and even sustainable materials.

The perfect mix

That makes algae a perfect mix of sustainability, innovation, and social responsibility. We believe that algae will play a key role in the transition to a greener economy. And now that we are working together with Wageningen University & Research, we can discover even better which species truly make a difference.

We cannot wait to show what new insights this collaboration will deliver and how it contributes to a cleaner, greener future.

More than 60 years of experience

At Wageningen University, we have access to state-of-the-art facilities, where our Aligma team — with more than 60 years of combined experience in algae research — gets to work in full force. Think advanced bioreactors, high-tech laboratories, and the latest analytical techniques to understand algae at a molecular level.

We have brought together a fantastic group of experts to make this mission a success. Our goal?
Using algae to make a positive impact on the environment, biodiversity, the climate, and future generations.

With the knowledge and technology of Wageningen, combined with our own expertise in algae applications, we are convinced that we can take major steps towards innovative, sustainable products.

What does this mean for you?

Through this collaboration, we can develop products that:

  • are produced even more sustainably,
  • are richer in nutrients,
  • are fully traceable from lab to end product,
  • and contribute to a lower CO₂ footprint.

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