F.D.A. has no objection to algae protein ingredient

by Jeff Gelski
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SAN FRANCISCO — Solazyme, Inc. has received a “no questions” letter from the Food and Drug Administration on the Generally Recognized As Safe (GRAS) status of its AlgaVia whole algal protein ingredient, the San Francisco-based company said Jan. 15.

The vegan-friendly, gluten-free ingredient may be used in such applications as baked foods, cereal, meal replacements, cheese, milk products, frozen dairy, egg products, snack foods, salad dressings and juices. Because of its whole cell nature, AlgaVia protein may provide fortification in challenging applications such as low pH beverages, dressings and crackers, according to Solazyme.

AlgaVia protein contains fiber, lipids and micronutrients such as lutein and zeaxanthin. A fat source, AlgaVia protein may be used to reduce or replace dairy fats, oil and egg yolks.

“Solazyme continues to build momentum in our microalgae food ingredient platform with this latest ‘no questions’ letter, an important milestone for the AlgaVia product line,” said Mark Brooks, senior vice-president, Solazyme Food Ingredients. “AlgaVia will help further Solazyme’s commitment to delivering healthy products that are better for both people and the planet, and to helping food companies create more nutritious, great-tasting foods made with these sustainable microalgae-based ingredients.”

Solazyme also offers AlgaVia whole algal flour. The F.D.A. in June of 2013 issued a letter saying it had no questions about the GRAS status of AlgaVia whole algal flour.
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