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Those are wires at Vita Foods Asia in Singapore, and I'm here with Jean-Louis Karadec from Ferintel, which is a company very specialized in ingredients from microalgae.
Jean Louis, can you tell me a bit about the background of your company and what you're doing here at this show?
Yes, the company was established in 2009, and the focus was to then on producing innovative microalgae strain, and we have developed.
A huge microalgae strand bank and now we are coming on the market with a new DHA from microalgae.
We have two kinds of products.
One is 350 mg per gram of fatty acids, and the second will be launched in January next year.
Who will be 550 mg per gram of DHA.
OK, maybe you can explain a little bit more about these products and what the benefits are.
These products are from micro G, and it's a great product for vegan population.
We have some partnership to develop products in the food industry, dietary supplement industry as , and D is very important for the cognitive system, the vision system, and as for pregnancy women, so.
That's it for the DH product and in 2019 we will launch a new product which is a vegan.
Products which contain Peptides amino acids and vitamins and minerals and as antioxidant named phycocyanin.
It will be for the food industry and as dietary supplements industry and potentially feed industry.
As mentioned, Fermental is 100% focused on the microalgae industry, and all our products are developed in France.
You're also going to launch a protein product based on microalgae, a protein product for 2019.
Very interesting product will contain 60% of protein and different other actives like vitamins, minerals, and antioxidants.
And looking forward, you're going to, you're really starting to boost your manufacturing now and you're going to create, create more products?
Yes, we hope, we hope that we are speaking with different distributors in Europe, US, and ASEAN, and our aim is to continue developing innovative microalgae trend, and we will be a support for our distributor to produce end product.
Jean Louis, thank you very much.
You're welcome.















