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Scale Up

Solazyme and Roquette display separately at food industry tech show

July 16, 2013
AlgaeIndustryMagazine.com

Solazyme displayed algae-based food ingredients including oils and powders that can replace ingredients such as eggs, butter and vegetable oil, while offering superior health benefits, including reduced calories, saturated fat and cholesterol.

Solazyme displayed algae-based food ingredients including oils and powders that can replace ingredients such as eggs, butter and vegetable oil, while offering superior health benefits, including reduced calories, saturated fat and cholesterol.

At the Institute of Food Technologists 2013 (IFT-13) Annual Meeting and Expo, held July 14 to 16 in Chicago’s McCormick Place, Solazyme and Roquette separately showcased their microalgae-based breakthrough food ingredients.

Former partners for two and a half years, with the original intention of introducing these revolutionary ingredients to the world as a team, “divergent views on an acceptable commercial strategy and timeline” have repositioned the global leaders as competitors.

IFT’s Annual Meeting is a critical place to show advancements in foods, where tens of thousands of food professionals involved in food science and technology come together to share the latest scientific developments, the newest innovations, and the hottest trends. Over 1100 exhibitors display the industry’s largest collection of food ingredients, equipment, processing, and packaging suppliers, all under one roof.

Solazyme’s innovative microalgae food ingredients displayed this year included a suite of revolutionary high lipid and high protein products, as well as a tailored food oils portfolio. Products in their portfolio provide health benefits without sacrificing taste, texture, or functionality.

Roquette’s view of the microalgal industry

Roquette’s view of the microalgal industry

“Solazyme’s unique microalgae platform provides significant opportunities for the food industry to dramatically improve the health profile of their products without sacrificing the qualities that consumers demand,” said Jean-Marc Rotsaert, Chief Operating Officer of Solazyme. “For the first time in history, a suite of products is now available that can have a positive impact on obesity and weight control, provide shorter and cleaner ingredient labels, and reduce food allergens, all while using sustainable and naturally derived ingredients.”

A global leader in renewable, plant-based raw materials, Roquette has, since 2008, positioned itself as the leader in microalgae-based food ingredients, including its role as the program leader of ALGOHUB®, a 14-member French consortium devoted to the research and development of the potential of microalgae in the nutrition and health sector.

More than 23,500 food professionals attended the 2013 IFT meeting to learn and share the latest innovations in food science and technology.

More than 23,500 food professionals attended the 2013 IFT meeting to learn and share the latest innovations in food science and technology.

At IFT-13 Roquette showcased two innovative ingredients: a high-lipid and a high-protein microalgae-based ingredient, both of which are natural-origin, whole ingredients which dramatically improve nutrition and texture in many applications, such as bakery and culinary for the lipid version and dietary supplements and particular nutrition for the protein version.

These ingredients are supported by Roquette’s dedicated support infrastructure, with product development facilities around the world including a Customer Innovation Center in Geneva, IL, which offers extensive formulation knowledge and partnership in application development.

“Thanks to our dedication to plant-based raw materials and our global ingredients foresight, we’re ready and very excited to introduce partners and consumers to microalgae-based applications combining incredible nutritional benefits and amazing sensorial properties,” said Dominique Taret, CEO and President of Roquette America.

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