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 exhibited this at the 2012 NRA Show in Chicago. Its team of food scientists and application experts are available to answer questions about it. “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…”
Solazyme Roquette Nutritionals develops new whole algalin flour
May 3, 2012