TerraVia's AlgaVia algae portfolio is now approved for food use across North America, the company says.
Photo from TerraVia
Algae-ingredients firm TerraVia (San Francisco) reports that Health Canada has approved the company’s Whole Algal Protein ingredient for use in foods. Whole Algal Protein is a whole-food, plant-based protein source. The company also supplies AlgaVia Lipid-Rich Whole Algae, which is a lipid powder designed to be a healthier fat source and a replacer of dairy fats, oil, and egg yolk.
Following the Health Canada approval, TerraVia announced that “with this approval, TerraVia has successfully achieved regulatory approval for its portfolio of AlgaVia whole-algae ingredients, including AlgaVia Whole Algal Protein and AlgaVia Whole Algal Flour, for food use across North America.” The ingredients already hold GRAS status in the U.S, and the AlgaVia Lipid-Rich Whole Algae was already approved in Canada.
Mark Brooks, TerraVia’s senior vice president, food and ingredients, added that the Health Canada approval “provides new opportunities for customers across Canada, Mexico, and the United States to respond to consumer demand for food and beverages containing plant-based protein.”
Also read:
Algae Continues to Expand in Food Market, Says TerraVia at IFT
2016 Ingredient Trends to Watch for Food, Drinks, and Dietary Supplements: Algae
Jennifer Grebow
Editor-in-Chief
Nutritional Outlook magazine
jennifer.grebow@ubm.com
Cracking the code: Advancements in calcium absorption and nutritional understanding
July 23rd 2024Recent research conducted by ILSI U.S. and Canada – a global, nonprofit federation dedicated to advancing precompetitive research in the food, nutrition and health realms – and partially funded by Balchem, has shed light on how to improve predictions of Ca bioavailability across different food matrices.
Innophos launches phosphate blend that increases efficiency of brine pickup for poultry
July 12th 2024According to the company, when used in poultry, OptiBind can help processors increase brine pickup by 19% compared to sodium tripolyphosphate to increase their products’ juiciness and flavor, as well as ensure higher cook yield after storage.