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Solazyme Roquette Nutritionals develops new whole algalin flour

May 2, 2012
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Solazyme Roquette Nutritionals, an ingredient solutions company for the nutritional food development industry, says it has developed a proprietary cultivation and preparation process that harnesses the nutrition and functional power of microalgae for use in foodservice applications and more, from baked goods to beverages to frozen desserts.

Solazyme Roquette Nutritionals is introducing Almagine HL whole algalin flour, a lipid-rich, complete whole food ingredient loaded with dietary fiber, protein,antioxidants, and micronutrients. Almagine HL enables product developers to formulate with superior nutrition, taste, reliability and flexibility, a combination previously unavailable to bakery, beverage, and frozen dessert formulators.

Almagine enhances fiber and protein while reducing calories, fat, saturated fat and cholesterol, the company says. It also offers superior functionality and great taste while delivering superior nutrition. 

The company will exhibit at Booth 582 at the 2012 NRA Show in Chicago, and is offering its team of food scientists and application experts to partner with developers in product ideation and development.

“This is not just innovation,” says Philippe Caillat, senior director of marketing. “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 NRA show in Chicago.”

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