Solazyme Roquette Nutritionals and Roquette Sign European Exclusive Sales ...
20.05.12
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.”
Source: EON: Enhanced Online News (press release)