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Engineering sustainable food solutions by harvesting the potential of algae

algamafoods.com

The Idea in Action

With the growing global population and rising sustainability concerns, the food industry faces a critical challenge: reducing resource-intensive animal exploitation and accelerating the transition to sustainable, plant-based alternatives. Algama, a French FoodTech company founded in 2013, is at the forefront of this transformation, harnessing the potential of algae to create food ingredients that are healthier for people and kinder to the planet.

The Story So Far

For the past decade, Algama, backed by top-tier international investors, has developed groundbreaking expertise in algae and food science. Through proprietary eco-extraction processes, innovative formulation technologies, and a biorefinery concept protected by 38 patents across 42 countries, Algama has unlocked the potential of algae as a key ingredient in sustainable food production. The company selects the most promising algae strains and transforms them into high-quality, fully plant-based ingredients that can replace eggs, seafood, milk, and meat in food formulations.

Algama is a pioneer in the market, having launched Tamalga, a microalgae-based egg replacer for baking and dressings.With a 20+ member team, state-of-the-art lab and pilot facilities in the Paris Region, and an industrial site in Belgium ready to host the world’s first algae biorefinery for food applications, Algama is scaling up its production of sustainable ingredients. By 2030, the company aims to establish itself as a global leader in sustainable food innovation.

Visionaries

Ludovic d’Otreppe

01

Ludovic d’Otreppe

CEO

With over 20 years of experience, Ludovic brings extensive leadership expertise to Algama. He previously served as Senior Vice President at Moody’s ESG, overseeing a 200+ member research team, and as Executive Director at Vigeo Eiris, managing a 250+ analytical team and driving business transformation. Joining Algama in 2024, Ludovic is dedicated to scaling the delivery of innovative, sustainable plant-based ingredients while closely collaborating with customers to meet industry needs.

01

Dr. Jean-Paul Cadoret

02

Dr. Jean-Paul Cadoret

CSO

Dr. Cadoret, with over 37 years of experience in algae and marine biotechnology, leads Algama's R&D and technical operations. He holds a Ph.D. in molecular biology and marine science and serves as the President of the European Algae Biomass Association (EABA). He has a strong track record, including leadership roles as Managing Director at Greensea and Director of Research at IFREMER. At Algama, he oversees a multidisciplinary R&D team across four labs, focusing on algae, process optimization, functionality, formulation, and industrial scaling, ensuring the deployment of efficient and innovative biorefinery processes.

02

Clémence Lanfry

03

Clémence Lanfry

CRO

Clémence, Chief Revenue Officer, is a seasoned executive with expertise in scaling food businesses and revenue optimization. She holds an MS from HEC Paris and Université Paris Dauphine. Early in her career, she worked in finance at Société Générale and Crédit Agricole Investment Banking. She later founded Juicerie, a cold-pressed juice brand sold to Tropicana (PepsiCo), where she became Commercial Director. Before joining Algama, she led innovation projects at Nestlé, including launching a new cereal format. At Algama, Clémence oversees Sales, Marketing, Production, and Supply departments, driving lead generation and business development to accelerate growth.

03

Ludovic d’Otreppe

CEO

With over 20 years of experience, Ludovic brings extensive leadership expertise to Algama. He previously served as Senior Vice President at Moody’s ESG, overseeing a 200+ member research team, and as Executive Director at Vigeo Eiris, managing a 250+ analytical team and driving business transformation. Joining Algama in 2024, Ludovic is dedicated to scaling the delivery of innovative, sustainable plant-based ingredients while closely collaborating with customers to meet industry needs.

01

Dr. Jean-Paul Cadoret

CSO

Dr. Cadoret, with over 37 years of experience in algae and marine biotechnology, leads Algama's R&D and technical operations. He holds a Ph.D. in molecular biology and marine science and serves as the President of the European Algae Biomass Association (EABA). He has a strong track record, including leadership roles as Managing Director at Greensea and Director of Research at IFREMER. At Algama, he oversees a multidisciplinary R&D team across four labs, focusing on algae, process optimization, functionality, formulation, and industrial scaling, ensuring the deployment of efficient and innovative biorefinery processes.

02

Clémence Lanfry

CRO

Clémence, Chief Revenue Officer, is a seasoned executive with expertise in scaling food businesses and revenue optimization. She holds an MS from HEC Paris and Université Paris Dauphine. Early in her career, she worked in finance at Société Générale and Crédit Agricole Investment Banking. She later founded Juicerie, a cold-pressed juice brand sold to Tropicana (PepsiCo), where she became Commercial Director. Before joining Algama, she led innovation projects at Nestlé, including launching a new cereal format. At Algama, Clémence oversees Sales, Marketing, Production, and Supply departments, driving lead generation and business development to accelerate growth.

03

This company will become a portfolio company of the Collateral Good Food Innovation Fund, subject to the successful completion of the ongoing transfer process.

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