Ceamsa was founded in 1966 by Ignacio Alzueta, an entrepreneur excited by the idea of how algae could provide important benefits to numerous industries. He decided, after years of research, to set up in O Porriño the seeds of what is today a pioneering company and point of reference worldwide, specialising in the production, processing and marketing of a wide range of texturisers obtained from natural raw materials, such as seaweed, citrus peel and carob tree seed.  

Its products mainly have applications in the food industry, but also in pharmaceuticals and cosmetics.  "From our facilities in O Porriño, we bring Galician texture around the world, combining science and nature to offer innovative solutions to the market", explains María Moral, the company's marketing manager.

Ceamsa has two production plants, one in Spain and another in the Philippines, and a sales network and representative offices with a presence on all five continents, which allows them to distribute their products to more than 600 customers in 80 different countries. In 2022 they reached a turnover of 190 million euros.

Market applications

Ceamsa defines itself as a specialist in giving the desired texture to the final product, offering customised solutions to the specific needs of each of its customers.  For example, carrageenan provides viscosity and texture to dairy desserts such as custards, as well as stability and suspension to cocoa in chocolate milkshakes. Fibre provides cohesion in hamburgers, nuggets or meatballs. Pectin in gummies offers a delicate texture improving flavour release and thermal stability.

In addition, Ceamsa products can be used in a wide range of pharmacological and nutraceutical applications, such as capsules, ostomy patches, dysphagia products, medicinal syrups...

An innovative company

Ceamsa's firm commitment to ongoing innovation has made it a benchmark in R&D&I within its sector.  In fact, the company won the III Galicia Innovation and Design Awards, organised by the Xunta de Galicia, in the category of large innovative companies. "This award is a recognition of the daily effort of a great research team that began with its founder, and that today, with the help of his son Iñigo Alzueta, we continue with the same enthusiasm and dedication", explains María Moral.

Her challenges for the future include continuing to develop products that meet the new needs of consumers and adapt to market demands, including offering texture solutions for vegan recipes and also clean labelling (so-called clean label recipes), one of the latest trends in the sector.