Solazyme Roquette Nutritionals to Launch Whole Algalin Flour in EU
Solazyme Roquette Nutritionals’ Whole Algalin Flour is a healthy lipid alternative, acting as more fat than it is. This ability makes Whole Algalin Flour an outstanding solution for improving nutritional profiles in a multitude of applications, such as Bakery, Beverages or Frozen Desserts.
Feb 16 2012 --- Solazyme Roquette Nutritionals, a microalgae-derived food ingredients company, announced today the company’s exclusive European commercial agency agreement for their food products, with global food ingredient parent company, Roquette. This agreement will start with the commercialization of Whole Algalin Flour – Solazyme Roquette Nutritionals’ lead ingredient – in the 27 Members Countries of the European Union. This agreement marks the imminent availability of Whole Algalin Flour in Europe.
Solazyme Roquette Nutritionals’ Whole Algalin Flour is a healthy lipid alternative, acting as more fat than it is. This ability makes Whole Algalin Flour an outstanding solution for improving nutritional profiles in a multitude of applications, such as Bakery, Beverages or Frozen Desserts. This game-changing solution, acting as a whole food ingredient, is very low in saturated fat, trans-fat free, cholesterol free, and considerably reduces calories, as well as providing fiber and protein. Yet, it provides the same overall mouthfeel and consistency as a full fat food. Innovation possibilities are endless for food manufacturers using Whole Algalin Flour, and nutrition and taste are no longer an “either / or” proposition when it comes to making healthier foods.
“Whole Algalin Flour, allows formulators the ability to develop consumer products with unprecedented nutritional profile while maintaining excellent taste,” said Jodie Morgan, President and General Manager of Solazyme Roquette Nutritionals. “Roquette provides tremendous support and access to the largest markets in Europe, and their proven success as an ingredient supplier makes them an ideal commercial agent for this breakthrough ingredient.”
“At Roquette, we consider innovation at the heart of our strategy, with the continuous goal of satisfying our customers’ needs. We search for innovative and diverse ingredients to add to our solution portfolio. Solazyme Roquette Nutritionals’ Whole Algalin Flour is unlike any food ingredient on the market today, pairing comprehensive health benefits with amazing mouthfeel and texture”, said Patrick Lapointe, Director of Nutrition Business Unit, Roquette. “We look forward to a successful European launch this spring.”
In November of 2010, Solazyme, Inc., a leading, California-based renewable oil and bioproducts company and Roquette Frères, a French family group with an international dimension who processes plant-based raw materials, formed a joint venture that combined Roquette's history and capabilities as a global food ingredient supplier with Solazyme's highly innovative microalgae-based technology.
Earlier this year, Roquette started to produce in Lestrem (France) the microalgae-derived food ingredient, Whole Algalin Flour, for the account of Solazyme Roquette Nutritionals.
