New flour sourced from algae adds protein, fiber
May 2, 2012
by Jeff Gelski
SAN FRANCISCO — Solazyme Roquette Nutritionals, L.L.C. plans to introduce Almagine HL whole algalin flour at the National Restaurant Association’s 2012 show in Chicago May 5-8. The lipid-rich food ingredient sourced from microalgae has dietary fiber, protein, antioxidants and micronutrients. It has been shown to work in baked foods, beverages and frozen desserts.
Solazyme Roquette Nutritionals created the ingredient by developing a proprietary cultivation and preparation process that harnesses the nutrition and functional powder of microalgae for use in applications.
“This is not just innovation,” said Philippe Caillat, senior director of marketing for the company. “This technology can change the future not only of nutritional food development but also the way we eat — in our schools, restaurants, homes — and we’re very excited to introduce it at the N.R.A. show in Chicago.”
Leslie Norris, senior director of innovation, said, “Characterized by a superior nutritional profile, outstanding taste and excellent texture, Almagine HL is a perfect example of what we mean when we talk about revolution. This product genuinely, finally, completely erases the divide between what tastes good and what’s good for you.”
She said her company may modify Almagine to be more lipid-rich when the aim is for a healthy lipid alternative to oil, eggs and butter, or it may cultivate a protein-rich product when more protein is desired in the formulation.
“If, for example, you need a great-tasting cookie with no eggs, 43% less saturated fat and 1 gram each of added fiber and protein or a dressing with reduced calories and cholesterol and enhanced mouthfeel, our whole food ingredients make that possible,” Ms. Norris said.
South San Francisco-based Solazyme Roquette Nutritionals was created in 2010 by Solazyme, Inc., a California innovator of microalgae technology, and Roquette Freres, a French family group that processes plant-based raw materials.