The trade group says the denial does not settle its concerns about a law that limits minors' access to supplements marketed for weight loss or muscle building, and the case now returns to district court.
|Articles|February 17, 2012
Algae Flour Making EU Debut
Whole algalin flour is being touted as a healthy fat replacer for baked goods.
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After more than two years of preparation, Roquette Frères (Lestrem, France) and Solazyme Inc. (San Francisco) are bringing their algae-based flour to food products marketed in the European Union.
The collaboration between food ingredients developer Roquette and biofuel producer Solazyme has created “
“Solazyme Roquette Nutritionals’ whole algalin flour is unlike any food ingredient on the market today, pairing comprehensive health benefits with amazing mouthfeel and texture,” says Roquette nutrition business director Patrick Lapointe. “We look forward to a successful European launch this spring.”
The lipid quality of algae makes it a suitable fat substitute that happens to be low in saturated fat, trans-fat-free, and cholesterol-free. Bonus properties include fiber, protein (expect an algae protein launch in the future), and mouthfeel properties.
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