Solazyme Roquette Nutritionals is opening a Phase II commercial production facility in Lestrem, France, to produce its lead microalgae-derived food ingredient, whole algalin flour.
Solazyme Roquette Nutritionals (SRN), a microalgae-derived food ingredients supplier located in South San Francisco, Calif., is opening a Phase II commercial production facility in Lestrem, France, to produce its lead microalgae-derived food ingredient, whole algalin flour.
The 5,000-metric-ton facility is scheduled to be completed by end of 2012.
“Lestrem is the technology base for Roquette and its flagship manufacturing facility. Having our Phase I and II facilities located there will allow SRN to leverage Roquette’s world-class manufacturing capabilities and expedite large-scale commercial production,” says Jodie Morgan, president and general manager of SRN. “Given the incredibly positive feedback from the market as it awaits the introduction of our new microalgae-based food ingredients and oils, we are excited to be taking these fundamental commercialization steps.”
“This is a significant step forward in the progress of SRN’s manufacturing timeline and we are excited about moving forward with this incredible market opportunity,” says Guy Talbourdet, chief executive officer of Roquette. “Roquette’s state-of-the-art location in Lestrem contains the essential infrastructure necessary to rapidly commercialize the manufacturing of this breakthrough food ingredient, whole algalin flour. We are looking forward to bringing it to market in 2012.”
In November 2010, Solazyme, Inc., a renewable oil and bioproducts company, and Roquette Frères, the global starch and starch-derivatives company headquartered in France, formed a joint venture that combined Roquette's history and capabilities as a global food ingredient supplier with Solazyme's highly innovative microalgae-based technology. The JV, which is already selling theGolden Chlorellaline of nutritional supplement ingredients, will launch an entirely new category of natural, healthy and functional food ingredients that provide food applications superior nutritional properties without compromising taste or texture.
For more about SRN's new ingredient line of whole algalin flour and other solutions set to be released in 2012, look forSnack Food & Wholesale Bakery'sIngredient Technology article on heart-healthy/weight management solutions in the December 2011 issue.