Special edition: The infinite potential of algae
It's flour Jim, but not as we know it... Solazyme Roquette Nutritionals takes algae to the final frontier
This content item was originally published on www.foodnavigator-usa.com, a William Reed online publication.
But what is so special about then, and how and why are food and supplement manufacturers using them?
To find out, Elaine Watson caught up with Solazyme Roquette Nutritionals' president Jodie Morgan at the IFT show in Las Vegas.
Sustainable, vegan, non-GMO, non-allergenic and gluten-free…
The Almagine HL whole algalin flour contains 50% lipids plus a mixture of protein, soluble and insoluble fiber, antioxidants and micronutrients, and can be used to partially or fully replace anything that is a source of fat, from egg yolk to butter or vegetable oil, says Morgan.
The Altein algalin protein is a highly digestible protein that also contains fiber, lipids and micronutrients, along with a unique amino acid profile, offering an innovative new source of vegetable protein for the nutraceuticals market.
