PLANCTON MARINO
All about this innovating product.

Plancton Marino Veta la Palma® (marine plankton) is a unique and exclusive food which is debuting in the culinary world, enhancing recipes by adding an authentic flavour of the sea. A unique and innovative product which enables us to experience a whole new world of possibilities. 

Plancton Marino Veta la Palma® adds a dose of creativity and innovation thanks to its powerful flavour of the sea. The aroma and nutritional value of the phytoplankton makes it a truly innovative ingredient which enriches our dishes.

100% natural and vegetable Plancton Marino Veta la Palma® can be consumed by coeliacs, vegans, vegetarians and even those with fish or shellfish allergies.

Discover the authentic flavour of the sea

THE PRODUCT

Plancton Marino Veta la Palma® (marine plankton) is an exclusive food which is debuting in the culinary world, enhancing recipes by adding an authentic flavour of the sea. The aroma and nutritional value of the phytoplankton makes it a truly innovative ingredient which enriches our dishes. The ideal complement for sauces, marinades, pasta, rice dishes, and many other recipes.

His love of the sea and the constant search for new flavour profiles for his cuisine made Ángel León, the “Chef of the Sea” (2 Michelin stars for Aponiente Restaurant) begin to research the world of marine microalgae. And it was precisely at this moment when he crossed paths with Fitoplancton Marino S.L. This Cadiz-based innovative company shared the same passion as Ángel: experimenting with the marine environment in order to harness all of the riches it has to offer.

Fitoplancton Marino S.L. reproduces the optimum conditions for cultivating marine microalgae in the Veta la Palma aquaculture farm, a privileged area of bio-sustainability located in the very heart of the Doñana Nature Reserve. Thanks to its modern technology the company is the exclusive producer and supplier of this innovative food; Plancton Marino Veta la Palma®.

It is a 100 % natural product and has been granted all of the pertinent sanitary certifications by the European Food Safety Authority after going through the Novel Food assessment procedure (European Novel Food Regulation). With this authorization, Fitoplancton Marino S.L. has become the only company in Europe to exclusively cultivate and market freeze-dried plankton.

Science and cooking have come together to incorporate new sensations in the most traditional dishes. Plancton Marino Veta la Palma® adds a dose of creativity and innovation thanks to its powerful flavour of the sea.

Natural, vegetable and healthy

Plancton Marino Veta la Palma® (marine plankton) is a 100 % natural and vegetable product. It is rich in essential minerals such as iron, calcium, phosphorous, iodine, magnesium or potassium, Plancton Marino Veta la Palma® also contains omega 3 and 6 fatty acids and high levels of vitamins B12, C and E. Furthermore, it is plentiful source of antioxidants which help to neutralize free radicals and therefore reduce cell-damage.

This 100% natural and vegetable product can be consumed by coeliacs, vegans, vegetarians and even those with fish or shellfish allergies.

THE ORIGIN

The microalgae, also known as phytoplankton, were the first living organisms on our planet. They enriched our atmosphere with oxygen and evolved into the plants that we see today.

Today, they produce 50 % of the Earth’s oxygen and form the base of the marine food chain. They constitute a food source for zooplankton which, in turn, feed fish and crustaceans.

Phytoplankton is the origin of the food chain, in other words, the primary producer of the marine ecosystem. It is what enables the existence of all the Earth’s seas and oceans and the concentration of oxygen in the atmosphere.

The scientific study of phytoplankton has revealed its high nutritious value and the many culinary possibilities that it offers. This finding led Fitoplancton Marino S.L. to begin cultivating these microalgae by imitating the conditions of the sea. And so marine plankton was born; a novel food which enhances the unmistakable flavour of the sea in our dishes.

OUR FORMATS

You can get your hands on Plancton Marino Veta la Palma® and sea fill your plates in any of the following formats:
PLANCTON MARINO VETA LA PALMA® 15 g
PLANCTON MARINO VETA LA PALMA® 50 g
PLANCTON MARINO VETA LA PALMA® 100 g
PLANCTON MARINO VETA LA PALMA® 250 g

About our formats

HISTORY

Fitoplancton Marino, S.L. (FM) began to cultivate marine microalgae or phytoplankton more than a decade ago. However, it began to work towards obtaining the authorisation of a freeze-dried microalgae product for human consumption just five years ago. It achieved this objective in March 2014 when Fitoplancton Marino S.L. was granted an exclusive license to cultivate and market marine plankton.

Today, FM has all of the relevant licenses which is largely thanks to a collaborative relationship beginning in 2008 which turned out to be decisive; namely the cooperation between FM and the renowned Chef of the Sea, Ángel León. This was the origin of a joint project to develop a novel food which would be used to enhance dishes with the flavour of the sea.

One year later, the project took a giant leap forward. Ángel León presented marine plankton at Madrid Fusión, referring to it as the “breast milk” of the sea. After the immensely successful presentation and the favourable attention received from specialised journals in the sector, FM and Ángel León believed that it was time to take the first legal steps in order to make this revolutionary product available on the market.

After two years of working on product experimentation and the legal aspects, in 2011, FM presented the Novel Food dossier for the microalga T. chuii to the Spanish Agency for Food Safety and Nutrition (AESAN).

Ángel Léon continued to reap success in the following years and was awarded his first Michelin star. He also won the award for the best chef in Spain in 2013 and began to have a greater media presence in Spain in 2013 after appearing on the Antena 3 programme “Top Chef”. He also appeared in “Top Chef II” in 2014 on several occasions, introducing the applications of our marine plankton and its many culinary possibilities.

2014 will also be remembered for the award received by Ángel León in Film and Cook in this issue and is the year when he receive his second Michelin Star.

The continual technological development carried out by FM and its commitment to sustainability guarantee the optimal conditions of the marine plankton for its consumption.

As a result of this work and innovation, the Novel Food authorisation was finally obtained in 2014 for the cultivation and marketing of marine microalgae.