It’s flour, but not as we know it, Jim…
But there’s more to microalgae than omega-3s, according to Solazyme Roquette Nutritionals, a joint venture between French ingredients giant Roquette and Californian microalgae expert Solazyme, which is promising to launch commercial quantities of whole ‘algalin flour’ that could be used as a fat replacer in January.
Specialized proteins will come next in the middle of 2012, followed by fibers and oils.
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