What we do
AlgaleX is a sustainable food tech company with technology to ferment algae and microorganisms from “unused resources” such as food residues and food waste liquids, which have been discarded in the past, to produce active ingredients.
Algae and technology transform unused resources into value (X) that has yet to be seen. We transform unused resources that are otherwise discarded into new value.
Currently, we are utilizing Awamori lees, a byproduct of Awamori production, to produce Umamo, an algae high in DHA and umami. Umamo is a plant-based food with high marine flavor and is a sustainable source of DHA that does not reduce the number of fish. (Click here to visit the Umamo product sales website)
Company's story
Our Specialty
New value for unused resources.
We have a special fermentation technology for algae using unused resources.
Simply put, this technology transforms unused food into new nutrients by using it as food for algae and microorganisms. When cooking, by-products are always generated, such as vegetable cores and rice water. We can use them to ferment algae and microorganisms to create active ingredients.
Currently, we utilize Awamori lees, a byproduct of Awamori, to produce Umamo, an algae high in DHA and sea flavor. Awamori lees, which would otherwise be thrown away, have been transformed into a healthy, plant-based food with a delicious flavor.
How We Do
How do we do it?
Even with varied raw materials, the same algae and microorganisms are used to produce the finished product.
Consistent raw materials and consistent production processes lead to consistent products.
The same can be said for producing algae. However, even with unutilized resources that vary in nutrients, we are able to use our proprietary technology to grow them into the final algae and microorganisms that we are aiming for.
We have already completed the research phase and are now moving forward with a project to implement this technology in society. We have moved into the Okinawa Health Biotechnology Research and Development Center, a state-of-the-art facility in Okinawa, and are working on everything from research of seed algae to production of Umamo, all in-house.
Why We Do
What is this technology for?
Our company started with the question of sustainable DHA.
Fish oil is the raw material for DHA supplements, and fishmeal is used to feed farmed fish, all of which depend on “natural fish. On the other hand, the catch of fish in Japan has decreased to 1/3 of the peak level. This is why our company was established with the idea of “Is there any way to produce fish ingredients such as DHA that do not depend on natural fish?
What makes this possible is the “fermentation technology of microorganisms and algae using unused resources” that our CTO has been researching for many years. We will use this technology to deliver sustainable products using algae and microorganisms. First of all, we hope to bring the Awamori lees closer to a sustainable ocean, even if only a little, through “Umamo”, an algae containing high DHA.
We have a special fermentation technology for algae using unused resources.
Simply put, this technology transforms unused food into new nutrients by using it as food for algae and microorganisms. When cooking, by-products are always generated, such as vegetable cores and rice water. We can use them to ferment algae and microorganisms to create active ingredients.
Currently, we utilize Awamori lees, a byproduct of Awamori, to produce Umamo, an algae high in DHA and sea flavor. Awamori lees, which would otherwise be thrown away, have been transformed into a healthy, plant-based food with a delicious flavor.
How We Do
How do we do it?
Even with varied raw materials, the same algae and microorganisms are used to produce the finished product.
Consistent raw materials and consistent production processes lead to consistent products.
The same can be said for producing algae. However, even with unutilized resources that vary in nutrients, we are able to use our proprietary technology to grow them into the final algae and microorganisms that we are aiming for.
We have already completed the research phase and are now moving forward with a project to implement this technology in society. We have moved into the Okinawa Health Biotechnology Research and Development Center, a state-of-the-art facility in Okinawa, and are working on everything from research of seed algae to production of Umamo, all in-house.
Why We Do
What is this technology for?
Our company started with the question of sustainable DHA.
Fish oil is the raw material for DHA supplements, and fishmeal is used to feed farmed fish, all of which depend on “natural fish. On the other hand, the catch of fish in Japan has decreased to 1/3 of the peak level. This is why our company was established with the idea of “Is there any way to produce fish ingredients such as DHA that do not depend on natural fish?
What makes this possible is the “fermentation technology of microorganisms and algae using unused resources” that our CTO has been researching for many years. We will use this technology to deliver sustainable products using algae and microorganisms. First of all, we hope to bring the Awamori lees closer to a sustainable ocean, even if only a little, through “Umamo”, an algae containing high DHA.
Our story
Our Capability
What AlgaleX can do
Bringing new value to unused resources.
We have special fermentation technology for algae using unused resources.
Simply put, this technology transforms unused food into new nutrients by feeding algae and microorganisms. When cooking, by-products are always generated, such as vegetable cores and rice water. We can use them to ferment algae and microorganisms to create active ingredients.
Currently, we utilize Awamori lees, a byproduct of Awamori, to produce Umamo, an algae high in DHA and sea flavor. Awamori lees, which would otherwise be thrown away, have been transformed into a healthy, plant-based flavor ingredient.
What AlgaleX can do
Bringing new value to unused resources.
We have special fermentation technology for algae using unused resources.
Simply put, this technology transforms unused food into new nutrients by feeding algae and microorganisms. When cooking, by-products are always generated, such as vegetable cores and rice water. We can use them to ferment algae and microorganisms to create active ingredients.
Currently, we utilize Awamori lees, a byproduct of Awamori, to produce Umamo, an algae high in DHA and sea flavor. Awamori lees, which would otherwise be thrown away, have been transformed into a healthy, plant-based flavor ingredient.
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