Fredrika Gullfot Resigns as CEO of Simris
Fredrika Gullfot has tendered her resignation as CEO of Simris Alg AB. Dr. Gullfot, who holds a PhD in engineering in biotechnology from KTH Royal Institute of Technology in Stockholm, founded Simris Alg in 2011 and is globally recognized as a pioneer in microalgae technology. By mutual agreement, her resignation will take effect on September 17th, 2021. Chairman Steven Schapera will move into an interim executive role as the Board searches for a new CEO.
Cyanotech Reports Financial Results
Cyanotech Corporation has announced financial results for the fourth quarter and fiscal year 2021, ended March 31, 2021. Commenting on the fiscal year results, Cyanotech’s Chief Executive Officer, Dr. Gerald R. Cysewski said, “Net sales increased slightly over the prior year, however gross profit was negatively impacted by higher spirulina costs per kilo driven by lower production volumes. We generated $2.4 million in cash from operations, deleveraged the balance sheet by $1.7 million, and increased our capital investments including the installation of a new tablet press.”
New Study of Red Seaweeds’ Health Benefits
Red seaweeds have been prevalent in the diets of Asian communities for thousands of years. In a new study published in Marine Drugs, researchers have shown how these algae confer health benefits. Although several studies have shown that Asians who eat seaweed regularly have lower risk of colon, colorectal, and breast cancer, it was unclear which component was responsible for the anti-cancer effects.
Processing Plant for Seaweed Feed Additive Set for South Australia
Construction of the first processing plant to utilize red asparagopsis seaweed as a feed supplement to reduce the methane emissions of cattle will begin near Port Pirie, South Australia, towards the end of this year. The $90 million advanced processing multi-species facility will be built as the result of a partnership between Pirie Meats, CH4 Global, Organic Technology Holdings and Siemens Australia.
Study Looks at Seaweed Food Safety
Seaweed “kind of falls through the cracks and all of their buckets that they have for classifying different types of food,” said Carrie Byron, an associate professor at the University of New England’s School of Marine and Environmental Programs. “And each of those classifications have different safety measures and rules and regulations around them and seaweed is just not well captured in their current system.”
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