Solazyme Roquette Nutritionals is a joint venture between Solazyme and Roquette that focuses on the commercialization and development of revolutionary microalgae-based healthy food ingredients and oils. Formed in November 2010, Solazyme Roquette Nutritionals unites the best of both companies. Solazyme has revolutionized microalgae production, which produced healthy algal flours and oils. Roquette is an established global food ingredient supplier and distributor, with a strong global manufacturing footprint and a large, global sales force with access to major food companies worldwide.
Almagine™ HL is a breakthrough whole food ingredient that offers manufacturers an unparalleled bundle of nutritional, taste-sensation and functional benefits to enable endless innovation possibilities and dramatically better products – ranging from bakery, crackers, ice cream and beverages, or even sauces and salad dressing. Extracted from our microalgae cultivation process, Whole Algalin Flour is a dried powder that contains powdered healthy oil, has a lipid profile similar to olive oil, and includes protein and dietary fiber.
Whole Algalin Flour is the label name of Almagine™ HL.
Microalgae is a plant that comes from nature – a naturally nutritious organism that has been in our midst since the beginning of time. Solazyme Roquette Nutritionals selects pure strains of microalgae and cultivates them in stainless steel cultivation tanks, following the highest quality standards. Whole Algalin Flour has obtained GRAS panel recommendation in the US on October 9, 2009, and pending for letter of no comment. In Europe, the Whole Algalin Flour is a Food Ingredient.
Whole Algalin Flour is an ingredient to be incorporated into new or traditional recipes. By using Whole Algalin Flour – often as an alternative for eggs, oils or other ingredients - manufacturers can produce foods made with a natural, nutritious ingredient. And because it is vegan, gluten-free and non-allergenic, it can help manufacturers create foods to meet consumer dietary needs without compromising taste and texture - from bakery products to ice cream to beverages. It is a single ingredient that can be used in an endless number of food and beverage innovations.
Whole Algalin Flour is actually made from nature. It is based on microalgae, which has been found in nature since the beginning of time. Yet Solazyme Roquette Nutritionals cultivates it into a food ingredient through its proprietary microalgae cultivation and preparation method. We introduce a pure strain of microalgae into a clean, light-free stainless steel fermentation tank – not unlike those used in wine production – to convert photsynthetic plant sugars into oil.
And this is done with microalgae being sustainably grown and within the highest, quality controlled environment. The result is a truly unique microalgae-based, nutrient- and protein-rich emulsifier that can be a new solution for manufacturers looking to reduce eggs, milk or high-fat oils in their products while maintaining quality and taste.
Solazyme Roquette Nutritionals is the only company using this exact type of cultivation process and that has the capability to mass produce microalgae on a large scale.
Almagine™ is the only whole food, natural ingredient currently available that offers manufacturers a broad bundle of both nutritional and functional benefits in a singular, natural, ingredient.
First, Almagine™ can improve the nutritional profile, and label, of products:
- Reduces fat up to 75% and removes cholesterol
- Has a lipid profile similar to olive oil, and can lower saturated fats, trans-fats in foods and beverages
- Boosts the protein and natural fiber content
- Allows you to introduce more non-allergenic, gluten-free and vegan options
- Helps reduce use of eggs, milk or butter
It also provides the manufacturer, with functional benefits, such as improved product stability and consistency.
- Improves the fullness, richness and texture
- Serves as a natural emulsifier
- Improves the mouth feel of foods
- Increases the shelf life of bakery products, as it is a shelf-stable dry powder formulation
- Can help "clean up" labels on existing food and beverages; because it is a natural, whole food ingredient, your foods will appear less processed and because it is one simple ingredient, it will shorten the list of foods and beverage ingredients on labels.
Whole Algalin Flour has a unique combination of protein, fiber, lipid and micronutrients, such as potassium, carotenoids and B Vitamins. It is low in saturated fat, trans-fat, and has a lipid/fatty acid profile that is much closer to healthy olive oil. When used as an ingredient in foods and beverages, it can significantly improve the nutrition value by significantly reducing calories, fats, and cholesterol and boosting healthy lipids, protein and dietary, and it can help, reduce calories, saturated fat and cholesterol.
Almagine™ HL, Whole Algalin Flour is expected to be available to food manufacturers, both in the US and Europe, by early 2012.
