Sustenso Algea develops and utilizes state-of-the-art technology for the circular cultivation of high-quality algae and phycocyanin intended for the human and veterinary industries, the cosmetics industry, and the food industry.

about sustenso

Sustenso Algae is a Dutch start-up producing high-quality phycocyanin. By “high-quality” we mean phycocyanin with consistently high in purity and functionality.

Our phycocyanin is extracted from spirulina that we cultivate ourselves. It is stable, clean and reproducible. We are able to substantiate these claims thanks to our highly controlled cultivation system.

Our objective is to deliver the first samples in Q4. Initially, we will focus on producers in the food and cosmetic industry.

our process

high-value spirulina ingredients for your industry

Our process is developed in collaboration with Wageningen University. It enables a unique production process that differentiates itself in four key areas:

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Use of photosynthesis to converts waste CO₂ into a high functional ingredient leading to a negative carbon footprint

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Valorization of the entirety of the cell thanks to our tailored extraction process

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The ability to meet market need due to a state-of-the-art bio-refinery

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Full compliance with Good Manufacturing Practice (GMP), FSSC2200 (Food grade) and Cosmos (cosmetics) standards.

our solutions

phycocyanin

A vibrant, natural blue pigment ideal for health-boosting sodas, cold food products, and cosmetics. Safe, stable, and perfect for wellness-focused brands. It boosts the immune system, reduces inflammation, and promotes overall well-being.

fatty acids

Essential omega-3 for dietary supplements, skincare, and vegan soaps. This solution enhances product appeal while supporting consumer health.

protein & carbohydrate curd

Rich in proteins, carbohydrates, vitamins, and minerals, our spirulina curd is perfect for sports nutrition products like protein bars and shakes, as well as vegan pet food, delivering maximum nutritional benefits.

Hans van der Weide

Founder & Director of Sustenso

SIOO, Master of Change Management, Strategic Management.


Expertise: management consulting, business strategy & development, project management, change management.

Prof. Dr. Joost Teixeira de Mattos

Board member and manager science

Emeritus Professor of Quantitative Microbial Physiology (UvA) and co-founder of Photanol BV.
Joost has extensive research experience in fermentation processes. His physiological expertise in photosynthetic microorganisms is highly valuable in large-scale algae cultivation.

Chata Mundell

CEO Sustenso Algae

Fermentation specialist with roots in the wine industry, BSc & MSc in Viticulture and Oenology.
She has broad expertise in fermentation and operational experience in food-grade production and has also worked at a scale-up pilot plant for microalgae.

Boris Polm

Board member and manager finance

Boris has been involved in Sustenso's business cases for years and is affiliated with F.INSTITUTE, a company that provides financial administration and advisory services for the Deeptech and Life Science & Health sectors.

Alessia De Maio

Head of R&D Sustenso Algae

Fermentation Scientist specialized in bioreactor cultivation and physiological characterization of cellular systems. Experienced in developing and scaling up processes across diverse platforms, including bacteria, mammalian cells, and microalgae, with a strong focus on robust, efficient, and transferable bioprocess solutions.

Nicola Lai

Head of Operations

As a Bioprocess Engineer, I have extensive experience in the design and testing of control systems for photobioreactors. I have been involved in large-scale projects focused on sustainable development and the development of neural networks for automatic contaminant recognition in photobioreactors.