Alvyn is a true food lover, he is above all a passionate entrepreneur and committed to the food transition. Alvyn co-founded Algama after several experiences in consulting and finance. Alvyn holds the position of CEO, travels a lot especially in the USA and has a keen taste for culinary development. He plays multi-roles in the company. Alvyn holds a Master's degree in Management of Technology and Innovation from Paris Dauphine and Mines Paristech.
Jean-Paul, PhD, is an acknowledged specialist in marine biology, expert in algae and microalgae for more than 20 years, Jean-Paul is now the Chief Scientific Officer and head of Labs of Algama. Jean-Paul is also President of EABA (European algae biomass association) and member of the Board of the European Society for Marine Biotechnology. Previously, Jean-Paul was Director at IFREMER for several years until 2015. Then he served as Managing Director of Greensea during five years.
Jean-Paul is a co-founder of Algenics in 2008, one of the first microalgae start-ups in France.
Graduated from HEC Paris, Flore Wang spent 6 years in mergers and acquisitions and then Private Equity at UBS and Coller Capital in London before turning to entrepreneurship and startups. She is the co-founder of two startups (Tomaster and Jellynote) and has supported six other startups as a part-time CFO.
10 years in Marketing: as Products Manager for Unifine F&Bi (pastry ingredients), then Marketing Manager for Dawn Foods France (American pastries: from ingredients to finished products). 6 years as Key Account Manager in Food Service and Distribution channels for Dawn Foods France and Europastry France (bakery-pastry frozen products).
After 6 years working on IT projects in the banking sector, from Paris to New York, Aude Morizot-Thibault made the decision to leave it all behind in 2020 to pursue her passion: pastry. She embarked on a journey to obtain a pastry CAP (Certificat d'Aptitude Professionnelle) and spent a year in research and development, exploring new pastry creations and techniques with chef Jeffrey Cagnes. In search of a role that would allow her to feel both creative, challenged, and at the forefront of innovation, she joined ALGAMA as a pastry chef and business developer. Her role is to create and expand ranges of 100% plant-based products for clients worldwide, highlighting a unique ingredient: an egg substitute made from microalgae.
As a food-tech company, Algama harvests the potential of algae to create food that's good for both people and the planet. They explore plant-based products, still largely unknown, and they build with you the food innovations of the future. Algama’s goal is to feed 10 billion people by 2050, while preserving the planet and offering consumers additional and better choices in foods.
Their Story : After consuming microalgae for numerous reasons , Alvyn and Gaëtan conclude that it was a viable solution with the potential to redefine our food system for good. Algama was founded in 2013.
World leader in microalgae food : Since its founding, Algama has been the world leader in microalgae food and is proud to have the support of world-class impact investors like Horizons Ventures, Blue Horizon Ventures, CPT Capital, Veginvest, Beyond Impact, Alwyn Capital.
Our goal at Algama: deliver algae-based sustainable ingredients and solutions. We harness the untapped potential of algae to co-create the future of food innovation with you.
Through our scientific and technical expertise, we are transforming algae into a sustainable alternative to animal protein. We conduct fundamental research, select new strains, explore innovative ingredients, and collaborate with partners to develop and industrialize finished products.
Join us as we create a greener and more innovative future for food !
