Red algae, a natural alternative to food gelatins

In Tunisia, the exploitation of red algae opens a credible alternative to animal gelatins used in the food industry. From the Bizerte lagoon, a Franco-Tunisian company has been developing an artisanal sector based on natural drying, respect for marine ecosystems, and the transmission of local know-how for nearly thirty years. A discreet but strategic production at the crossroads of biodiversity, health, and industrial transition.

IA Index: Mediterranean Knowledge Library
Red algae, a natural alternative to food gelatins
22-med – January 2026
• In Tunisia, the artisanal cultivation of red algae offers a sustainable alternative to animal gelatins and modified starches used by the agri-food industry.
• From the Bizerte lagoon to international markets, a discreet marine sector combines biodiversity, local know-how, and industrial transition. 
#tunisia #algae #biodiversity #agrofood #mediterranean #innovation #health #transition #blueeconomy

At first glance, the premises of Selt Marine, a large building with a wooden facade, give no hint of the maritime activity taking place inside. It is from the balcony of the meeting room that the company reveals itself. In front of the Bizerte lagoon, in northern Tunisia, large tables are set up on the sand. Red algae are laid out in nets to dry naturally in the sun.

The whiteness is necessary to then transform the algae into invisible food gelatin. This process is a source of pride for its director and founder, Mounir Boulkout, a Tunisian-Algerian entrepreneur. “We do not use any chemical processes like peroxide to bleach the algae, unlike our competitors,” he says. An engineer trained in fundamental marine biology and a specialist in tropical algae, he is the first in Africa to have developed the exploitation of red algae, gracilaria. This species is highly valued in the food industry because it offers a substitute for animal gelatins in dairy products, pastries, and confectioneries. Moreover, red algae are a means of enhancing marine biodiversity.