Hugo Valentin has been an entrepreneur in the microalgae sector for six years. With a business background, hands-on training in spirulina cultivation, and years of experimentation, he has developed strong convictions about the industry’s potential: microalgae will play a key role in the protein transition—if we remove sensory barriers to make them widely consumable.

He is now the CEO of Edonia, the first company in the world to transform spirulina and chlorella into delicious textured protein ingredients capable of replacing meat in a wide range of applications. Their unique Edonization technology, developed with leading European scientists from AgroParisTech, enables the transformation of the taste, texture, and color of chlorella and spirulina.

After raising €2.5M, he now leads a team of 15 with his co-founders, scaling up this technology in France and supplying ready-to-use protein ingredients to European and Asian food manufacturers and food service operators.