Solazyme Roquette to Begin Selling Whole Algalin Flour In Europe

February 18, 2012
AlgaeIndustryMagazine.com

olazyme Roquette Nutritionals, a microalgae-derived food ingredients company, has announced 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 in the 27 Member Countries of the European Union, and it marks the imminent availability of Whole Algalin Flour in Europe.

Solazyme Roquette Nutritionals’ Whole Algalin Flour is a healthy lipid alternative, acting as if it contained more fat than it does. This ability, according to the company, makes Whole Algalin Flour “an outstanding solution for improving nutritional profiles in many applications, such as bakery, beverages and frozen desserts. Acting as a whole food ingredient, Whole Algalin Flour is very low in saturated fat, is trans-fat free, cholesterol free, and considerably reduces calories, as well as provides fiber and protein, while providing the same overall mouthfeel and consistency as a full fat food.”

“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,’ said Jodie Morgan, President and General Manager of Solazyme Roquette Nutritionals.

“Whole Algalin Flour is unlike any food ingredient on the market today,” said Patrick Lapointe, Director of Roquette’s Nutrition Business Unit. “We look forward to a successful European launch this spring.”