Algama
Algama is a French B2B food technology company that makes microalgae-based egg substitute powders (Tamalga® range) for artisanal and industrial bakery and pastry professionals, offering 27–40% cost savings versus eggs.
- Company typePrivate
- Founded2013
- HeadquartersMalakoff, France
- Headcount11–50
- GTM typeB2B
- OfferingHardware or Manufacturing
What Algama does
Algama (ALGAMA FOODS SAS) is a French food technology company founded in 2013 that develops microalgae-based functional ingredients, with a current commercial focus on egg substitutes for the bakery and pastry industry. Its core technology processes Chlorella, a unicellular freshwater microalgae, combined with other plant-based inputs to replicate the functional properties of eggs (binding, emulsifying, foaming, thickening, gelling, coagulating). The company sells three powdered products under the Tamalga® brand — Tamalga Baking, Tamalga Cake, and Tamalga Waffle — each engineered for specific bakery applications, with documented cost savings of 27–40% versus shell eggs based on European Commission reference prices.
The company operates a B2B ingredient model, selling directly and through selective distribution to artisanal bakers, pastry chefs, industrial bakeries, food manufacturers, and foodservice providers. Pricing is quote-based and EXW France. Algama has 38 patents filed across 42 countries covering algae processing, functional ingredient development, and food formulation, and it reports a team of 25 specialists of which roughly 70% are food science and biotechnology engineers. In November 2024 it opened a pilot biorefinery in the Île-de-France region with regional government support, intended to industrialize its bioprocesses.
Algama previously operated consumer brands (SpringWave, The Good Spoon mayonnaise, OLaLa seafood alternatives, Ozers sports nutrition, and Update algae milk) before pivoting from B2C to B2B around 2020 to focus on ingredient sales. It is backed by a mix of strategic corporates (Thai Union, Louis Dreyfus Company, Gruppo Bimbo) and impact/alt-protein investors (Horizons Ventures, CPT Capital, Beyond Investing, NewTree Impact, Noshaq, Alwyn Capital, Veginvest, Collateral Good), plus grant funding from the European Commission and the Blue Growth EMFAF program. The company holds B Corp and EcoVadis certifications, is a 1% for the Planet member, and has won recognition at SIRHA Innovation 2025 and The FoodTech 500.
Algama firmographics
Firmographics- Name
- Algama
- Legal name
- ALGAMA FOODS SAS
- Website
- https://algamafoods.com
- Company type
- Private
- Founded year
- 2013
- Operating status
- Operating
- Headcount range
- 11–50 employees
- Short description
- Algama is a French B2B food technology company that makes microalgae-based egg substitute powders (Tamalga® range) for artisanal and industrial bakery and pastry professionals, offering 27–40% cost savings versus eggs.
- Ownership category
- akta.pro rank
Algama industry classification
Industry- Product category
- Plant-based Food Ingredients
- NAICS
- Dry Pasta, Dough, and Flour Mixes Manufacturing from Purchased Flour (311824), Bakeries and Tortilla Manufacturing (3118)
- SIC
- Miscellaneous Food Preparations & Kindred Products (2090), Food And Kindred Products (2000)
- akta.pro primary industry
- Plant-Based Egg Alternatives Manufacturing (AFAKAGAC)
- akta.pro secondary industries
- Grain-Based Mixes & Doughs Manufacturing (pancake/waffle mixes, baking mixes, dough bases) (AFAKABAF), Crackers, Biscuits & Grain Snacks Manufacturing (savory biscuits, crispbreads) (AFAKABAH)
Keywords
Where Algama is headquartered
LocationHeadquarters
- HQ city
- Malakoff
- HQ country
- France
- HQ region
- Europe
Offices2 records
Markets served
Algama business model
Business model- GTM type
- B2B
- Offering type
- Hardware or Manufacturing
- Cost components
- Technology or R&D, Personnel, Operations, Marketing or Sales, Supply Chain
Revenue model
- B2B Ingredient Sales: Algama operates as a B2B ingredient supplier, selling microalgae-based egg substitute powders (Tamalga product range) to food industry professionals including artisanal bakers, pastry chefs, industrial bakeries, and food manufacturers. Products are sold in powder form with pricing based on volume/dilution ratios.
Pricing tiers
| Model | Billing | Price |
|---|---|---|
| Unit Pricing | Pay-as-you-go | Tamalga Baking - up to 40% savings vs eggs |
| Unit Pricing | Pay-as-you-go | Tamalga Cake - up to 27% savings vs eggs |
| Unit Pricing | Pay-as-you-go | Tamalga Waffle - up to 36% savings vs eggs |
Go-to-market motion2 records
Distribution channels4 records
Marketing channels5 records
Algama product offering
Product offeringCore offering
Algama produces microalgae-based powdered egg substitutes under the Tamalga brand for the bakery and pastry industry. Using proprietary Chlorella processing combined with plant-based ingredients, the company sells three specialized products — Tamalga Baking, Tamalga Cake, and Tamalga Waffle — that replicate the full functional properties of eggs (binding, emulsifying, foaming, thickening, gelling, coagulating) for artisanal bakers, industrial bakeries, and food manufacturers.
Product overview
Algama is a French food technology company (SAS) founded in 2013, specializing in microalgae-based egg substitute powders for the bakery and pastry industry. The product portfolio consists of three Tamalga products—Tamalga Baking, Tamalga Cake, and Tamalga Waffle—each designed for specific bakery applications (general bakery, individual pastries, and waffles respectively). All products are 100% plant-based, made from Chlorella microalgae combined with other plant ingredients, offered in powder form with 2-year shelf life. The company operates a B2B model targeting artisanal and industrial bakers, pastry chefs, and food manufacturers, with a pilot biorefinery in the Paris region as of November 2024.
Differentiator
Problem solved
Functional benefit
Brands
- Tamalga: First range of whole egg substitutes in powder form made from food-grade microalgae (Chlorelle), designed for bakery and pastry professionals. Includes Tamalga Baking, Tamalga Cake, and Tamalga Waffle variants.
- SpringWave
- The Good Spoon
- OLaLa
- Ozers
- Update
Products and services
- Tamalga Baking A powdered whole-egg substitute combining Chlorella microalgae with plant-based ingredients to replicate the functional properties of eggs (binding, emulsifying, foaming, thickening, gelling, coagulating) for bakery applications including cookies, brioche, crepes, and similar products. Delivers up to 40% cost savings versus eggs at a 1:5 dilution. Designed for artisanal bakers, industrial bakeries, and food manufacturers.
- Tamalga Cake A powdered whole-egg substitute designed for individual pastries and sweet bakery applications, distinguished by emulsifying and texturizing properties for cakes, madeleines, and pancakes. Provides up to 27% cost savings versus eggs at a 1:4–1:6 dilution. Targets pastry chefs, foodservice providers, and industrial bakeries.
- Tamalga Waffle An egg-free solution in powder form designed specifically for waffle recipes, combining microalgae with plant-based ingredients to deliver light, flavorful, and crispy waffles as a binder. Provides up to 36% cost savings versus eggs at a 1:6 dilution. Targets artisanal waffle makers, foodservice operators, and industrial bakeries.
Quantifiable outcome
- Up to 40% cost savings compared to eggs (Tamalga Baking at 1:5 dilution)
- +6 more outcomes
Companies that use Algama
Customer profileNamed customers4 records
Segments2 records
Ideal customer profiles3 records
Algama technology and API
TechnologyTechnology focussed Yes
API detail
- Has API
- No
- API docs
- API detail
Core technology
AI maturity
App detail
Feature4 records
Algama partnerships and signals
Strategic signalPartnerships
Eight partnerships are on record, tiered core and minor.
- Musée National d'Histoire NaturellecoreResearch partnership for fundamental algae research and biodiversity studies related to microalgae applications in food.
- AgroParisTechcoreAcademic partnership with leading French agricultural science institute for food innovation and biotechnology research.
- CNRScorePartnership with French National Center for Scientific Research for advanced biotechnology research.
- INRAEcorePartnership with French National Research Institute for Agriculture, Food and Environment for sustainable food systems research.
- Île-de-France RegioncoreSupport for pilot biorefinery development since November 2024. Strategic government partnership enabling industrialization of microalgae-based ingredients.
- Algae Biomass OrganizationminorIndustry association membership for algae biomass research and commercialization in North America.
- Bioeconomy for ChangeminorEuropean bioeconomy cluster membership supporting sustainable food system innovation.
- VitagoraminorFrench taste and food innovation cluster for collaborative R&D in food technology.
Scale indicators7 records
Recent moves7 records
Expansion highlights5 records
Algama competitors and assessment
Company assessmentDirect peers
- Eat Just (JUST Egg): Eat Just is the leading plant-based egg substitute company globally, producing mung-bean-based JUST Egg for retail and foodservice. It is the most direct competitor to Algama's Tamalga line in the alternative-egg category, though it uses a different protein source (legume vs microalgae).
- The EVERY Company (formerly Clara Foods): The EVERY Company produces animal-free egg proteins via precision fermentation for food and bakery applications. It targets the same B2B bakery and ingredient customers as Algama but uses a fundamentally different (fermentation-based) technology platform.
- Zero Egg: Zero Egg is an Israel-based plant-based egg substitute producer selling egg replacement products to foodservice and food manufacturers. It is a direct competitor in the plant-based egg replacer category with overlapping B2B bakery and foodservice customers.
- Perfeggt: Perfeggt is a German startup producing plant-based liquid egg alternatives for bakery and foodservice, with a strong focus on the European market — directly overlapping with Algama's primary geographic and customer focus.
Broad incumbents
- Corbion: Corbion is a global ingredient supplier with a portfolio spanning bakery, food preservation, and algae-based ingredients (including Terra brand). It competes broadly in Algama's category with deeper distribution and balance sheet, though it does not focus exclusively on microalgae-based egg substitutes.
- dsm-firmenich: dsm-firmenich is a global nutrition and ingredients major with significant alt-protein, enzyme, and bakery ingredient capabilities. It serves the same B2B bakery and food manufacturer customers as Algama, with much broader product breadth and R&D resources.
- Roquette: Roquette is a global leader in plant-based ingredients including pea protein and specialty starches used in bakery and alt-protein applications. It serves the same industrial bakery customers as Algama, with established global manufacturing and formulation support.
- Groupe Avril: Groupe Avril is a major French agricultural and industrial player with food ingredient and plant-protein operations. As a French peer with overlapping bakery and food manufacturer customers, it represents both a potential partner and a potential competitor to Algama in the European market.
Emerging players
- Cyanotech: Cyanotech is a US-based microalgae producer specializing in Spirulina and Hawaiian Astaxanthin for nutraceutical and food applications. It is a relevant peer at the upstream microalgae cultivation level but does not currently produce egg-replacement ingredients.
- InnovoPro: InnovoPro produces chickpea-based protein ingredients for food applications including bakery and dairy alternatives. It competes with Algama in the plant-based protein ingredients space targeting industrial food manufacturers, though using a different protein source.
Market position
Strengths5 records
Weaknesses5 records
Competitive moat5 records
Key risks6 records
Key highlights7 records
Customer concentration
Algama social profiles
Digital presenceAlgama compliance and trust
Trust signalCompliance7 records
Algama financial estimates
Financial estimateRevenue estimate
Valuation estimate
Algama leadership team
Management profileNumber of profiles
Profiles3 records
Algama funding detail
Funding detailFunding overview
Funding rounds6 records
Investors14 records
Funding detail is available on the Subscription and Enterprise plan.Contact sales →
Algama M&A and investment
M&A and investmentM&A
Investments
M&A and investment is available on the Subscription and Enterprise plan.Contact sales →
Frequently asked questions about Algama
What does Algama do?
Algama produces microalgae-based powdered egg substitutes under the Tamalga brand for the bakery and pastry industry. Using proprietary Chlorella processing combined with plant-based ingredients, the company sells three specialized products — Tamalga Baking, Tamalga Cake, and Tamalga Waffle — that replicate the full functional properties of eggs (binding, emulsifying, foaming, thickening, gelling, coagulating) for artisanal bakers, industrial bakeries, and food manufacturers.
Is Algama a public or private company?
Algama is a private company. It is classified as venture growth investor backed and is currently operating.
When was Algama founded?
Algama was founded in 2013. It employs 11 to 50 people.
Where is Algama based?
Algama is headquartered in Malakoff, France, in the Europe region.
How does Algama make money?
One revenue line is on record: B2B Ingredient Sales.
Who are Algama's main competitors?
Direct peers on record are Eat Just (JUST Egg), The EVERY Company (formerly Clara Foods), Zero Egg and Perfeggt. Broad incumbents are Corbion, dsm-firmenich, Roquette and Groupe Avril. Emerging players are Cyanotech and InnovoPro.
Does Algama have an API?
No public API is recorded for Algama.
What industry is Algama in?
Algama's product category is Plant-based Food Ingredients. Its primary akta.pro industry code is AFAKAGAC, Plant-Based Egg Alternatives Manufacturing, with a secondary code of AFAKABAF, Grain-Based Mixes & Doughs Manufacturing (pancake/waffle mixes, baking mixes, dough bases). Its NAICS code is 311824 and its SIC code is 2090.