News

Algatech launches fucoxanthin oleoresin

5 Jun 2018

Algatechnologies has launches Fucovital, a patented, all-natural 3% fucoxanthin oleoresin produced and extracted from microalgae.

Algatech launches fucoxanthin oleoresin

Algatechnologies has launches Fucovital, a patented, all-natural 3% fucoxanthin oleoresin produced and extracted from microalgae. Fucovital’s unique composition is said to be the first fucoxanthin granted New Dietary Ingredient Notification (NDIN) acknowledgement for dietary supplements from the FDA. Fucovital will be launched in the US and Japan, and launches will follow in other regions successively.

Clinical trials demonstrate that fucoxanthin, a powerful antioxidant, can have significant benefits for preventing obesity-related metabolic syndrome such as impaired glucose management, inflammation, high triglyceride levels, and liver disorders. Since 2000, nearly 500 peer-reviewed articles have been published regarding fucoxanthin and its health benefits. The global fucoxanthin market is projected to grow at a CAGR of 3.2% through 2022, and estimated nearly 700 tons annually.

“Algatech will conduct series of studies to further substantiate the health benefits of fucoxanthin,” said Hagai Stadler, Algatech CEO. “This launch marks a significant milestone for Algatech and the microalgae industry.”

Fucoxanthin is traditionally extracted from harvested seaweed, which only contains ~0.01% fucoxanthin. This expensive and time-consuming process, coupled with prior inadequate extraction methods, limits the amount of fucoxanthin available in the market and increases cost significantly. Moreover, the old processes are said to have exposed product to contamination, relied on the harvest seasons of edible seaweed, and resulted in excessive waste.

Algatech’s microalgae fucoxanthin production is claimed to overcome these major challenges. Algatech says it identified a unique strain of algae, Phaeodactylum tricornutum, that contains hundreds of times more concentrated fucoxanthin than seaweed. Algatech then successfully grew and standardized this strain in a closed and controlled cultivation system fully exposed to natural sunlight. Fucovital can be cultivated year-round and is not dependent on seasonal fluctuations.

“Fucovital is cultivated in a patented, eco-friendly, closed system, creating a pure, cost-effective new source of fucoxanthin with a consistent high quality,” said Omer Grundman, PhD, Algatech’s Chief R&D biologist and leader of R&D for FucoVItal. “Our manufacturing process is completely sustainable, relying on power generated at an adjacent solar farm. The closed-cultivation system is unlike other available products, and has a minimal ecologic footprint.”

“Commercialization of new microalgae ingredients is something few companies have achieved,” added Stadler. “It requires diverse and accomplished research and skills, incorporating marine biology, biotechnology, and organic chemical engineering. We are proud to launch Fucovital, with its complete stability and boosted capacity. And it is just one of series of microalgae ingredients Algatech is planning to launch in the next few years.”

Get more of our news on Google

Set Ingredients Network as a 'Preferred Source' to get quicker access to the news you value.

Add us now

Related news

Health and wellness engagement matures across Middle East and Africa

Health and wellness engagement matures across Middle East and Africa

4 Sep 2026

Many consumers in the Middle East and Africa are now proactively engaged in health and wellness, looking to integrate better habits and products into their daily lives, say experts.

Read more 
Kellogg accelerates work to remove artificial colours from all US cereals

Kellogg accelerates work to remove artificial colours from all US cereals

3 Sep 2026

WK Kellogg has announced an accelerated timeline to eliminate all artificial colours and the chemical preservative, BHT, across its full US portfolio of cereals and cereal packaging.

Read more 
Skimpflation: An ‘unfair’ and risky approach to keeping prices low

Skimpflation: An ‘unfair’ and risky approach to keeping prices low

2 Sep 2026

Consumers see skimpflation – reducing the quality of ingredients due to rising costs – as more unfair than shrinkflation, making it a risky strategy according to recent research.

Read more 
‘Urgent gaps’ in achieving 2030 food system goals

‘Urgent gaps’ in achieving 2030 food system goals

27 Aug 2026

Global food systems are failing to meet 2030 targets across indicators including health, environment, and resilience, according to a report co-authored by the Food and Agriculture Organisation (FAO).

Read more 
China beverages: Is herbal innovation the future?

China beverages: Is herbal innovation the future?

20 Aug 2026

Herbal and botanical innovation in China's drinks market continues to grow, with ingredients like astragalus root, ginger, and ginseng in the spotlight – and focus shifting far beyond refreshment.

Read more 
Popular barbecue staples experience sharp price increases

Popular barbecue staples experience sharp price increases

19 Aug 2026

The typical cost of US shoppers’ barbecue baskets has risen by 12% over the past year – the fastest annual rise in a decade, figures from The Economist show.

Read more 
Women’s hormonal health: Familiar ingredients beat novel actives

Women’s hormonal health: Familiar ingredients beat novel actives

13 Aug 2026

Hormonal symptoms affect women across life stages, and FMCG Gurus says the ingredients best placed to support them are those with which they are already familiar.

Read more 
Beyond 'nice to have': A spotlight on US functional beverages

Beyond 'nice to have': A spotlight on US functional beverages

12 Aug 2026

Functional beverage interest in the US is gaining important ground as consumers now expect function rather than see it as "nice to have", and there are clear market gaps for growth, according to Spate.

Read more 
Savoury protein snacks shake up the on-the-go market

Savoury protein snacks shake up the on-the-go market

10 Aug 2026

Sweet flavours have dominated the high-protein snack category but savoury snacks, such as cheese bars and meat sticks, can appeal to health-conscious consumers.

Read more 
Digital twin technology gains ground in food manufacturing

Digital twin technology gains ground in food manufacturing

6 Aug 2026

Food and beverage companies are increasingly turning to digital twins to optimise and automate manufacturing processes, but opportunities stretch far beyond this, say experts.

Read more