“In climate hardware and climate deep tech, you have an ecosystem of stakeholders that you need to align and engage with. These range from universities to banks, to VCs to founders, so it’s very complex. Today, they’re not united around a common language” — Sandra Malmberg, Partner at EQT Ventures
Dear seaweed and microalgae investors, buyers, operators, and technologists, welcome to another edition of the Paxtier Report!
Food for thought this week…
In the ocean and climate tech space, early-stage teams often feel overwhelmed by the lack of clear guidance and resources available for building great solutions.
That’s why I want to give a big shoutout to EQT Ventures, Contrarian Ventures, and everyone else who contributed to the new platform, The Climate Brick…
They’re calling it “the missing manual for scaling climate tech,” and it’s packed with great roadmaps for anyone working on seaweed, algae, and ocean tech start-ups. Definitely worth checking out!
On another note, I’ll be at the Blue Food Innovation Summit next week with the Hatch Blue team. It’d be great to catch up with any of you who are attending…
And since it’s harvesting season, just another note that there’s tonnes of farmed seaweed available from Europe and the US right now. So, if you’re in the area and need high-quality biomass for new products or experiments, now’s a great time to get some. Feel free to reply to this email, and I’ll connect you with the right people!
Have a great day folks.
— Peter
In today’s report…
Markets: 📈 Veramaris records its most successful year in sustainable aquaculture oils.
Deals: 🤝 Ocean 14 Capital secures €201 million for sustainable blue economy ventures.
Movers and Shakers: 🌊 South Korea plans to expand blue carbon trading to tackle climate change.
Around the web: 💡Cryptic diversity in southern African kelp.
Markets and Investing
✂️Market Snippets
Some big moves in recent weeks…
General
💸 Ocean 14 Capital secures €201 million for sustainable blue economy ventures (Read more HERE).
Seaweed
💸 Mars has launched its sustainable dairy plan that will be backed by a US$47m investment over three years (Read more HERE).
🌊 South Korea plans to expand blue carbon trading to tackle climate change (Read more HERE).
🤝 Symbrosia and Cattlemen’s Heritage partner to reduce methane emissions in beef production (Read more HERE).
🌿 Asian algae invades Cadiz beaches, sparking environmental and tourism concerns (Read more HERE).
💸 Tasmanian investment aims to reduce cattle emissions using local seaweed (Read more HERE).
🌿 Kelp Blue shortlisted for XPRIZE (Read more HERE).
Microalgae
📈 Fermentalg sales ahead of target, successful production transfer (Read more HERE).
📈 Veramaris records its most successful year in sustainable aquaculture oils (Read more HERE).
🐶 DSM unveils innovative pet nutrition products to enhance animal health (Read more HERE).
🐟 Revo Foods introduces Version 2.0 of their plant-based smoked salmon (Read more HERE).
🔬 SGS Nutrasource introduces International Algal Oil Standards to enhance quality assurance (Read more HERE).
🐦Tweets of the week
🔥 What else was hot in seaweed and microalgae this week?
Seaweed
🌿 Britain’s most ambitious seaweed company? (Read more HERE).
🧪 (Paper) Cryptic diversity in southern African kelp (Read more HERE).
🧪 (Paper) Common food additive carrageenan inhibits proglucagon expression and GLP-1 secretion by human enteroendocrine L-cells (Read more HERE).
Microalgae
🟢 Can microalgae-based food become a trend? Study reveals consumer insights (Read more HERE).
🥃 Scottish firm uses whisky by-products to scale microalgae biomass production for aquaculture and pet foods (Read more HERE).
🟢 Saudi Arabia explores microalgae as a solution to reduce feed sector’s import dependency (Read more HERE).
🧪 (Paper) Phytohormone profiling in an evolutionary framework (Read more HERE).
That’s all folks!
Thanks again for joining us this week. If you think we’ve missed something worth highlighting – drop us a line below or via LinkedIn. Hope you have a great day and stay tuned for more seaweed and microalgae updates soon!
Best,
Peter
