In high school biology classes, students are introduced to various single-celled organisms. Although many of these facts are quickly forgotten by those who do not pursue scientific careers, Noblegen aims to bring one of these organisms, euglena gracilis, into the spotlight with its new food and ingredient brand, Eunite. The company is dedicated to transforming euglena into a protein-rich component. Earlier this year, Eunite introduced its first product: a powdered egg substitute called “the egg,” which blends spray-dried euglena with pea protein and other ingredients.
Noblegen’s CEO, Adam Noble, recognizes that most consumers may not be familiar with euglena, aside from what they learned in biology class. While euglena can also be classified as algae—a term consumers are more accustomed to—the company proudly emphasizes the term “euglena.” Eunite’s website describes it as “an ancient, non-GMO microorganism you probably heard of in biology class, but didn’t know it could be a protein-rich food ingredient, until now.” Noble expressed to Food Dive that they aim to educate consumers and maintain transparency. He believes that using the proper terminology highlights the uniqueness of their product. “We could take the easy route and just focus on algae, but we want to champion education and science, helping consumers understand what it truly is and why it differs from regular algae,” Noble told Food Dive. “Consumers appreciate transparency, and if they’re unsure about euglena, they want to learn more.”
As both consumers and manufacturers become more knowledgeable, Noble hopes euglena will be incorporated into a variety of products as a sustainable source of protein, nutrition, and texture. Through Eunite, Noblegen is exploring two avenues: one that directly engages consumers for feedback and another that collaborates with manufacturers to demonstrate the product’s potential. “Our primary goal this year for the Eunite brand is to showcase the wide range of applications our ingredients can be used in and the exciting new opportunities we’re creating within the food sector,” he stated. “We aim to develop as many products as possible and work through the iterative process with consumers as quickly as we can. On the commercial side, we’re navigating partnerships to bring our offerings to market as aggressively as they feel comfortable.”
Having worked with euglena for about four years, Noble noted that Noblegen was originally established to use euglena for environmental remediation, particularly in water treatment. However, as it turned out, euglena was not needed for that purpose, leaving the company with large quantities of nutrient-rich biomass without a clear application. Recognizing the food and beverage industry’s growing demand for sustainable, nutrient-dense ingredients, the company shifted its focus to developing euglena for human consumption. Euglena offers complete protein, is vegan-friendly, and can be produced with minimal environmental impact.
“Euglena evolved before plants and animals existed, making it a precursor to the complex organisms we rely on for food today,” Noble explained. “As an alternative protein source, it can serve as a versatile solution in many cases. Leveraging this ancient metabolism opens up exciting opportunities to return to basics—similar to the trend seen with ancient grains, but on an entirely different level.”
As an ingredient, euglena also sidesteps some challenges faced by other plant-based proteins. Noble pointed out that euglena has a smoother mouthfeel than many plant proteins, which can often feel chalky. Although euglena has its own distinct flavor, the company is collaborating with top flavoring experts to develop solutions for masking its taste. However, masking isn’t always essential; for instance, the egg product contains no flavor-masking agents, though it may be necessary for other potential applications.
Noblegen cultivates its euglena using equipment reminiscent of that used in breweries. This single-celled organism can be produced in just weeks and is easily adaptable for various uses. After cultivation, Noblegen harvests and spray-dries the euglena, creating euglena flour without the need for milling. Noble’s team is also working on developing additional ingredients from the flour, including texturizers and oils. The euglena flour received self-affirmed generally recognized as safe (GRAS) status last year and is currently pursuing full FDA certification. The flour, which is yellow in color, can be readily utilized in the egg product.
The egg was chosen as Eunite’s inaugural product for several reasons. Its development was swift, and it effectively showcases euglena’s natural benefits. Additionally, eggs are a key ingredient in numerous processed food items. Noble believes that euglena presents manufacturers with an opportunity to adopt a sustainable alternative to real eggs. He advocates for rethinking the food system to reduce reliance on chickens for egg production.
Noble envisions Eunite primarily as a supplier to manufacturers, planning for the Eunite logo to appear on consumer packaged goods (CPG) that incorporate its ingredients. However, a limited number of consumers are already testing prototypes of the egg and providing feedback. While consumer input is crucial to any research and development strategy, Noble acknowledges that this approach is unconventional, as it involves consumers earlier in the process than is typical. Given the novelty of euglena and its varied uses, early consumer involvement enhances product development.
“This strategy aims to brand our ingredients so consumers can recognize the food products containing them through the Eunite brand,” Noble said. “Additionally, it opens up the development pipeline, inviting consumers to participate in the process and providing iterative feedback—prioritizing input from a consumer base eager to help reshape their food options.”
So far, consumer reactions to the egg have been positive, with many surprised that a product derived from algae does not resemble “bright green pond scum.” Manufacturers have expressed amazement at how much Noblegen is engaging consumers at this stage. They are intrigued by the product and its potential applications. While many discussions about euglena’s possibilities as an ingredient have taken place, no formal agreements have been established yet.
Noble believes euglena holds vast potential in the food and beverage sector. The egg is just the beginning; euglena could also be utilized in products like protein bars, beverages, dairy, and meat alternatives. The company is currently exploring “staple food products,” as well as innovative takes on familiar plant-based items and entirely new alternatives. Noble looks forward to “new opportunities to elevate sustainability and replacement efforts in the food industry.”
Ultimately, consumer needs will remain at the forefront of Noblegen’s development efforts. The company will continue using Eunite as a testing ground and a platform for feedback. When deciding which ingredients to incorporate into products, Noble emphasized that the company will closely observe Eunite data reflecting consumer priorities.
“As our commercial partners identify product fits and launch opportunities, they will be able to leverage the consumer insights we’ve gathered around our ingredients—potentially in the same food product or category they wish to enter—allowing for a faster, more confident market entry,” Noble concluded.