Science 2 Food collaborates with Terralga. Terralga is a startup whose goal is to market ingredients with marine flavors based on algae and fermented legumes. The president of Science 2 Food is on Terralga’s scientific committee.

By relying on the power of macro-algae, the nutritional richness of legumes and the ancestral principles of fermentation, we develop ingredients with marine flavors, intended for manufacturers and chefs.

By combining the qualities of seaweed and legumes, Terralga is able to offer innovative, healthy and tasty ingredients to face the challenges ahead.

There are 2 co-founders at the origin of the project: Anne Nguyen and Maëlle Le Millin

An agri-food engineer, Anne has imagined a concrete technical solution to preserve fish resources by enhancing the complementarities between sea and land. Concerned about social impact, Anne develops tasty and healthy ingredients.

Originally from Brittany and committed to the ecological transition, Maëlle had the intuition that seaweed was part of the solution. She is now convinced of this, when they meet legumes and fermentation!

Their paths crossed at the first European Algae Summit, in October 2023 in Paris. Today, TERRALGA embodies their common ambition: to work towards healthy and sustainable food.

You can meet Terralga to discuss products and your needs.

The team is organized to encourage meetings and dialogue between expertise.

The profiles come from different but complementary worlds, but with the same requirement: to understand and respect the living.