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Algae, human health and nutrition at the Interceltic Festival of Lorient

16-08-2018

Olmix Group sponsored the event and highlighted the benefits of seaweeds for humans.

As if no time had passed since last year’s edition, Olmix Group was, once again, one of the key players of the Interceltic Festival of Lorient (Lorient, France) not only by sponsoring this major event, but also by offering a wide range of activities to promote the benefits of algae and marine resources for human health and nutrition.

Based at the Espace Interceltique de la Mer, the Olmix Human Care team shared some interesting updates on our product ranges such as food supplements, marine cosmetics and food ingredients, being both based on algae and other natural resources.

“Algae are a first-choice resource to reduce the use of additives in food products and develop clean-label products” Mr Tony Da Cruz, Olmix Group For Food Product Manager, said. To discover these unique properties, visitors had the opportunity to taste additive-free ice-cream and additive-free falafels made respectively with Emulsea® and Fibersea®.

Algae are an outstanding source for food supplements, given their great diversity and rich content in natural ingredients with proven health benefits. Olmix Group also associates the health benefits of algae to those of essential oils in the AROMA CELTE® range, which is a ‘2 in 1’ innovative concept: a secured supply of essential oils and a regulation of the acid-base balance of the body”, another team member of the Olmix Human Care team explained.

Towards antibiotic-free production: Breizh Algae food truck

The Breizh Algae food truck also made its presence felt among the attendees of the Festival by serving antibiotic-free meat and its famous SAGA turkey. But... what is SAGA?

The SAGA project started in 2017 by testing antibiotic-free production on 4 Turkey flocks. It ended up by the first positive result of antibiotic-free production Thanks to Algae. Then, the Olmix Animal Care started a partnership with ‘La Trinitaise’ -a French high-quality meat processor- to develop a protocol to raise turkey without antibiotics and commercialize them as so called “raised without the use of antibiotics since hatching”.

Algae & health

‘Algae & health’ was the must-attend conference hosted by Olmix Group, which counted on the contribution of several renowned experts of the industry of human health.

“Thanks to seaweeds and other marine resources we are nowadays able to produce and offer high-quality products. There are several examples that show the benefits of seaweeds not only in terms of health, but also in terms of economy. For instance, the economy of Brittany, here in France, has been affected by algae in terms of trade and exports!”, Mr Michel Guillaume, from Olmix Group’s Technical Department, said.

It was only then when Mrs Régine Queva, expert in algae-based cuisine and author of the book 'Algues Gourmandes', made her appearance to deliver a speech on the benefits of seaweed for nutrition and gastronomy:

"There is a clear relationship between algae and health. For example, there is a particular amino acid from green algae that, when associated with magnesium, facilitates its absorption in the brain, thus helping to maintain memory".

Lastly, Mr Hervé Balusson, Olmix Group’s CEO & President, closed the conference after sharing the latest updates on Human Care projects Thanks to Algae!

“When we talk about Human Care we talk about the last actor of the food chain. That means that, if we want to improve health of humans, we should do so by taking care first of plants and animals. We are now investing in research and development to look for natural alternatives for human nutrition such as algae-based food supplements and complements to make that goal reachable”.

Algae-based food tasting by chef Catherine Le Joncour.

Algae-based food tasting by chef Catherine Le Joncour.

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