PPTI Exclusive: Aseptic access – SIG and Nutrition from Water bring algae protein to the masses

By combining Nutrition from Water’s Marine Whey platform with SIG’s aseptic packaging, a new partnership born at MISTA aims to bring affordable, shelf-stable algae protein to regions where nutrition and cold-chain access remain limited

When SIG and Nutrition from Water (NXW) announced their new partnership, the message was clear: combine marine-based protein with aseptic packaging to reach communities where affordable, high-quality nutrition is in short supply. The collaboration, born out of innovation hub MISTA, brings together NXW’s Marine Whey protein platform with SIG’s global packaging and service expertise. The target is fast-growing economies in which malnutrition and nutrient deficiencies remain widespread, and where cold chains cannot always be relied on.

But beyond the official announcement, what does this partnership mean in practice? How will it move from pilot projects to real products in the hands of consumers? In an exclusive interview with Protein Production Technology International, NXW CEO Federico Duarte and SIG’s Director of Global Customer Marketing and Positioning Norman Gierow explained why they see this as a breakthrough moment for both companies — and for global nutrition.

“Today, we’re announcing a partnership between Nutrition from Water and SIG to work together on affordable nutrition,” Duarte begins. “This is important because there’s a lot happening in the biomass fermentation space, and we want to see more of that technology applied to affordable nutrition solutions.”

Gierow agrees. “The focus is on closing the gap, which is greatest in rapidly growing economies where the need for healthy, affordable nutrition is highest. That’s where we can really make an impact. By combining aseptic packaging with this very innovative food solution, we can help the industry serve those markets with the greatest need.”

Marine Whey as a platform

Asked to explain the new ingredient, Duarte is quick to emphasize that Marine Whey is more than a single product. “It’s best described as a platform,” he says. “At the core of this platform is a protein derived from chlorella microalgae, which we grow using biomass fermentation technologies. We then process it through our proprietary DSP and blend it into different solutions that can be applied across a range of products.”

NXW’s processing delivers a protein that Duarte says is both nutritionally strong and highly versatile. “Microalgae in general is known for its high digestibility and excellent nutritional profile. It’s a complete protein with both branched-chain and essential amino acids. Our downstream processing allows for strong techno-functional performance as well.”

“Our vision – and we’re confident we canachieve it based on our techno-economic model – is to produce Marine Whey atone-third the cost of dairy whey” Federico Duarte, CEO, NXW

If the science is compelling, Duarte believes the real differentiator is strategy. “What really sets us apart from others in the biomass fermentation space is our route-to-market approach. We’re strong believers in partnerships and in making sure these technologies reach the affordable nutrition market. Working with partners like SIG is central to that – it’s about changing how these ingredients are brought to consumers.”

Nutrition on pack

Nutrition panels and certifications are already taking shape. “Our PDCAAS is comparable to that of dairy,” Duarte notes. “In many applications, we blend our protein with other plant protein sources to increase overall digestibility and PDCAAS. From that perspective, we’re able to claim a complete profile of essential and branched-chain amino acids.”

NXW and SIG are developing a pilot UHT beverage delivering 15g of protein per serving. On the regulatory side, Duarte highlights why NXW chose chlorella. “It’s already recognized as a traditional food across many markets worldwide. That gives us a very clear regulatory path and the ability to reach the market much faster.”

One major barrier to algae-derived proteins is flavor and color. Duarte explains how NXW addressed it. “If you grow wild-type chlorella in a fermenter, then dry it, you get a green powder that tastes like diving headfirst into the ocean. What we’ve done through mutagenesis is progressively eliminate the phenotypes responsible for the green color and the iodine or ocean-like taste. The result is a product that’s off-white and flavor-neutral.”

Applications are equally broad. “The first is aseptic beverages – shelf-stable drinks that can be easily transported. The second is baked goods, such as ready-to-mix cake powders. The third is ready-to-mix protein powders, either blended with other proteins or on their own.

The affordability target

“Our vision – and we’re confident we can achieve it based on our techno-economic model – is to produce Marine Whey at one-third the cost of dairy whey,” Duarte says. “We want to be three times cheaper than dairy. That allows us to go to market with a product that’s more affordable than the incumbent, while still creating room for healthy margins. That’s how we can reach the populations we want to serve.”

For SIG, the partnership is about much more than filling machines. “Aseptic packaging solutions generally provide long shelf life without the need for refrigeration or preservatives – that’s the key benefit,” Gierow explains. “We see two main formats at launch: smaller cartons and aseptic pouches. The choice depends on the market and use case.”

Crucially, that shelf life can hold even in extreme conditions. “The 12-month shelf life I mentioned is achievable regardless of climate. This is made possible by the structures we’ve developed with our advanced aseptic technology systems, which combine an ultra-clean filling environment, sterilized packaging materials, and hermetic sealing.”

With pilot runs already underway, Gierow says scale will not be a bottleneck. “From a packaging perspective, there are no capacity constraints. We’ll move forward in partnership with NXW and with the customers that come on board, scaling as needed.”

SIG also brings infrastructure and support. “We have a global service footprint with field engineers and technical experts close to customers in their key markets. We provide end-to-end support, including line commissioning, operator training, and 24/7 technical service. With that, we can move very quickly from trial to full rollout.”

Footprint and food security

NXW calculates that producing Marine Whey has around 20 times lower carbon footprint than conventional dairy protein. At its pilot site in Portugal, two 5m3 fermenters can yield a metric ton of protein in three days. “Compare that with cows,” Duarte says. “How many animals, how much land and water you’d need. It certainly doesn’t take three days.”

Gierow adds that aseptic packaging also helps cut waste. “It eliminates the need for refrigeration while protecting products from spoilage for five to 12 months at ambient temperatures. By extending shelf life, we help minimize waste and improve food security – even in more remote regions.”

“Aseptic packaging solutions generally provide long shelf life without the need for refrigeration or preservatives – that’s the key benefit” Norman Gierow, Director of Global Customer Marketing & Positioning, SIG Group

NXW is already moving into Japan through a partnership with Nissei Kyokei, a company with long experience in dairy protein distribution. Duarte says cultural context is crucial. “In Japan, putting Marine Whey on the front of the pack is a strong claim because consumers are familiar with ocean-derived ingredients. In other markets, like India, we expect it to be more of a back-of-pack story, similar to how carrageenan appears today.”

Further pilots are planned in Dubai, with broader launches in Europe also on the horizon.

Looking ahead, Duarte projects demand for around 100,000 metric tons of Marine Whey within five years. But he stresses the importance of pacing. “I’m excited about today’s announcement, about what we’ll be able to showcase with our first pilot in Dubai during Gulfood, and about potential tech transfers next year that could increase capacity,” he says. “As a leader, I like having a clear North Star. But I also know the proof is in what we deliver this month, next month, and the month after.”

Gierow echoes the sentiment. “From our side, we’re ready to support with pilot testing, validation, and stability testing, leveraging our test centers – including the one in Dubai. We’ll also be engaging with potential customers worldwide, reaching out to industry groups to showcase this solution. From there, we’ll build momentum in the market.”

The system view

What distinguishes this partnership is not only the protein source or the package format, but the system design: ingredient, distribution, customer engagement, and affordability all aligned. NXW brings the platform, SIG brings the infrastructure, and early markets from Japan to Dubai provide proving grounds.

The shared vision is to deliver affordable, ocean-derived protein at scale, without relying on refrigeration, at a fraction of dairy’s cost and footprint. As Duarte concludes, “Too often, this space has suffered from overpromising and underdelivering. Every step has to count.”