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Roquette preps its microalgae for food markets.
Roquette (Geneva, IL) reports that its microalgae ingredient has GRAS status for food use. The ingredient is intended to replace fat in a variety of applications, with a current emphasis on the baked goods category.
Roquette claims its ingredient can mimic the sensory properties of traditional fats, but without the addition of trans fats and cholesterol. The ingredient is largely made up of monounsaturated fat, most of which are oleic acids, in addition to fibers, proteins, carbs, and some micronutrients. At the International Baking Industry Exposition, the company showcased its ingredient in calorie-reduced brownies, muffins, and crackers. The algae ingredient can also perform in dressings and sauces.