Roquette to showcase its microalgae ingredients at IBIE

October 1, 2013

Roquette, a global leader in renewable, plant-based raw materials, will showcase its microalgal ingredients for baking professionals at IBIE 2013, which will take place Oct. 6-9 at the Las Vegas Convention Center in Las Vegas. At IBIE, all eyes will be on health and wellness, ingredients of ancient origin, clean labels, comfort food, and other trends that reflect consumers’ continued demand for products that are good from a nutrition standpoint and good in terms of indulgence. With Roquette’s breakthrough microalgae ingredients, baked goods can deliver quality nutrition and a superior sensory experience in the same application.

“Microalgae is an ancient, renewable food source, it’s incomparably nutritious, and it tastes good,” Fernando Arias, commercial vice president of Roquette America, says. “Good tasting, good for you, and good for the food supply that sustains us, microalgae truly is a good ingredient in all aspects.”

In 2006, Roquette began exploring the infinite potential of microalgae as a whole food ingredient. Since then, Roquette has developed a Generally Recognized As Safe (GRAS)-approved lipid ingredient, which is ideal for use in baked goods. The microalgal lipid ingredient can be tailored to suit manufacturers’ application needs and allow for lipid profile optimization.

“Our ingredients are unbelievably good,” says Arias. “For example, Roquette Microalgae can reduce fat content in a muffin by 37.5% and calories by 64% and still deliver a delicious product. This microalgal lipid ingredient overturns the notion that baked goods aren’t able to both taste good and be good for you. A cookie, muffin, cracker, or bread can be the comfort food or the indulgence consumers enjoy while also delivering nutritional goodness and a simplified label.”

In addition to dramatically improving nutrition labels, Roquette Microalgae promotes sensory qualities, like improved texture and softness. As a non-GMO ingredient that is naturally derived and free of known allergens, it is a label-friendly ingredient that provides added benefits to niche consumer groups, such as the gluten-free audience.

“The gluten-free brownie that we’ll be featuring at IBIE is a great example of how microalgae can help create delicious, nutritious, gluten-free bakery applications,” Arias says.

At IBIE, Roquette will display a variety of application samples containing Roquette Microalgae ingredients, in addition to pea fiber, Nutriose Soluble Fibre, and SweetPearl sugar substitute. Roquette Microalgae will be showcased in a reduced fat cranberry muffin, reduced fat gluten-free brownies, and reduced fat rosemary chipotle whole wheat crackers.

Unlike any other ingredient, Roquette Microalgae delivers on the promise of bakery applications that are simultaneously indulgent and nutritious. Taste the goodness of Roquette Microalgae by experiencing it first-hand at Roquette’s IBIE Booth 1031.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

Blue Diamond Almonds Facility

Blue Diamond Almond’s new  processing facility in Turlock, CA.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 August

This month's publication of Snack Food & Wholesale Bakery takes a special look at Blue Diamond's growers and advanced technology, as well as a tour through the Blue Diamond production plant in Turlock, CA.

Table Of Contents Subscribe

School Lunches

Millions of children will soon be returning to school, lunchboxes in hand. What was your favorite lunchbox treat when you were a kid?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!


Facebook IconTwitter IconYoutube IconLinkedIn Icon