GBEX - Global Biomass Exchange

28/12/2018

According to an article that was published in the FAZ.NET - Frankfurter Allgemeine Zeitung this August, researchers of Harvard University are increasingly investigating the consequences of the greenhouse effect.
Therefore, the increasing content of CO2 in the air has negative effects on the quality of our food. Up to 2050 the portion of iron, zinc and protein could approximately sink around 3-17%, which could guarantee increased health risks.
Nevertheless, a solution to these problems could be the many-sided abilities of the microalgae, which in addition to rich nutrients, also releases oxygen through the process of photosynthesis, thereby improves the temperature of the soil again. Read more here:

Mehr Kohlendioxid in der Luft, weniger Nahrhaftes auf dem Teller: Harvard-Forscher haben die Folgen des beschleunigten Treibhauseffektes ermittelt. Drei lebenswichtige Nährstoffe werden immer öfter fehlen.

24/12/2018

GBEX is wishing everyone a Merry Christmas! Enjoy the time in the midst of your loved ones and create happy memories. All the best and a great holiday season!

06/12/2018

The leaves have fallen, our knees start to tremble again and the first snow is just around the corner: It’s Christmas time! And if that wasn’t enough, we also had a yummy, little surprise from St. Nicholas in our shoe this morning. We also wish you a boot full of treats and a wonderful time!

05/12/2018

The worldwide production of microalgae in aquaculture and mariculture in 2016 is estimated to be 16.7Kt dry mass. Mainly species such as Dunaliella, Spirulina, Haematococcus were produced for the usage in healthfoods, nutritional supplements and antioxidant pigments for humans and animals.
Between 2016 and 2024 the global market is projected to grow in value by 7.4% per year, from $0.6B (€0.5B) to $1.1B (€0.9B), and in volume by 5.3% per year to reach 27.6Kt dry weight.

15/11/2018

This year's annual Proteina conference, organized by PPM on November 12th 2018 in Magdeburg, focused on the promising topic “Proteins from Microalgae”.
The event was dedicated to the exchange of R&D stakeholders, public authorities, algae producers and businesses from the food, feed and non-feed sectors. Together, the potentials and possibilities of a sustainable use of microalgae were discussed and further focused. We are very pleased about the growing interest and awareness in microalgae.

After the very successful PROTEINA conference 2017 on the subject of rapeseed proteins, this year's topic deals with proteins from ...

11/11/2018

Scientists are continually looking for sustainable options to produce bio fuel for an eco-friendly world. Microalgae is known as one of them. But even though it is a great alternative, the challenge here is to improve the complex production and lower high costs.

A three-year project led by Ken Reardon, the Jud and Pat Harper Professor of Chemical and Biological Engineering of the Colorado State University, aims to increase algae yield by improving carbon dioxide utilization. For more information:

Because fossil fuels emit pollutants that are harmful to both the environment and public health, researchers are diligently exploring more sustainable alternatives. One of these alternatives is biofuels.

25/10/2018

It’s international Pasta Day everyone!

Scientists from the University of Goettingen tested the acceptance and taste of microalgae as an ingredient with 1000 consumers from Germany, France and the Netherlands. The result was clear: Spirulina pasta ranked high on the popularity scale. Stephanie Grahl who is the first author of the study suspects that pasta was chosen because consumers are generally familiar with it. So try, enjoy and happy Pasta Day!

Göttinger Forscher haben Lebensmittel mit Spirulina-Algen einem Verbrauchertest unterzogen. Bei der Wahl zwischen Pasta und Sushi war die Teigvariante der klare Favorit.

11/10/2018

They have 180% more calcium than milk.
They contain 670% more protein than tofu and 200% more than meat.
They have 3100% more beta-carotene than carrots and 5100% more iron than spinach.

Any ideas what it could be? Clearly – the Microalgae Spirulina! October 12th is !

Microalgae are a sustainable resource that will play a huge role in the future – as a healthy and nutritious food source and an alternative to fossil fuels.

16/08/2018

Here's another fun fact about the small powerhouses: the first commercialized microalgae were Chlorella and Spirulina as “health food” in Japan, Mexico and Taiwan.

In this photo you can see chlorella vulgaris under a microscope in our laboratory.

07/08/2018

Did you know that even the Aztec population did already collect the blue green algae spirulina ?