Solazyme, a US-based renewable oil and bioproducts company, is set to showcase Whole Algal Flour, a lipid alternative, at the International Baking Industry Exposition (IBIE) scheduled to be held in Las Vegas from 6-9 October.
Whole Algal Flour is designed to improve the nutrition profile of bakery applications without compromising on taste, texture or functionality, the company said. It is part of Solazyme's microalgae food ingredients range, which include whole food lipid and protein products as well as a complete food oils portfolio.
It can replace eggs, butter, milk and other lipid ingredients, providing a unique solution for gluten-free, sweet and savory baking applications.
Solazyme COO Jean-Marc Rotsaert said, "Solazyme's Whole Algal Flour provides significant opportunities for the bakery industry to dramatically improve the nutritional profile of their products while delivering the sensory experience consumers demand."
"We are excited to be showcasing this breakthrough lipid ingredient at IBIE and offering clean label, non-allergenic, natural solutions to this industry," Rotsaert added.
Whole Algal Flour is designed to improve the nutrition profile of bakery applications without compromising on taste, texture or functionality, the company said. It is part of Solazyme's microalgae food ingredients range, which include whole food lipid and protein products as well as a complete food oils portfolio.
It can replace eggs, butter, milk and other lipid ingredients, providing a unique solution for gluten-free, sweet and savory baking applications.
Solazyme COO Jean-Marc Rotsaert said, "Solazyme's Whole Algal Flour provides significant opportunities for the bakery industry to dramatically improve the nutritional profile of their products while delivering the sensory experience consumers demand."
"We are excited to be showcasing this breakthrough lipid ingredient at IBIE and offering clean label, non-allergenic, natural solutions to this industry," Rotsaert added.
