Health

健康

Creating New Value through the Synergy of Microalgae

Microalgae such as Chlorella, Spirulina, Dunaliella, Haematococcus, and Euglena have long been valued worldwide for their exceptional nutritional and functional properties. They are widely used as ingredients in health and functional foods, dietary supplements, and natural pigments. These applications reflect an “additive” model of innovation, enhancing value by incorporating what microalgae inherently contain or produce.

SOPHiART pursues a different equation — a multiplicative approach to value creation.
Rather than simply adding microalgae to a product, we explore how their biological activity can interact with raw materials or act within production processes. Through this multiplicative approach, we elevate attributes such as flavor, taste, and richness, unlocking the latent potential of food.
In doing so, we contribute to health and wellness not merely through inclusion, but through transformation, forging new relationships among natural ingredients and co-creating innovative products and markets with our partners.

The Dawn of a New Era
in Fermentation

Fermentation by microorganisms carries a vast body of knowledge and cultural heritage, cultivated throughout the course of human history. Yet microalgae — though microorganisms with plant-like characteristics — have remained largely untapped in the field of fermentation.
Building on expertise in microalgae-based methane fermentation developed through our Resource & Energy business, SOPHiART is advancing research into algal fermentation for applications in food and beverage.
Through this endeavor to open a new chapter in fermentation, we actively seek co-development partners to pioneer an emerging category of next-generation health foods and beverages.