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Allma’s new liquid chlorella extract is designed to taste better and be more soluble than powdered chlorella.
In the growing market for Chlorella vulgaris supplements and functional foods, Allma Microalgae (Lisbon, Portugal) recently announced a liquid chlorella extract developed with food and beverage applications in mind. The new extract offers higher solubility than chlorella powder and a reduction of the marine taste that is often characteristic of microalgae ingredients, says Allma.
“This is the next generation of chlorella ingredients,” says Sofia de MendonÃ§a, business development manager at Allma. The liquid extract made its debut in early May at Vitafoods Europe (Geneva, Switzerland).
Allma’s liquid chlorella includes high levels of water-based nutrients such as essential amino acids, vitamin A, B vitamins, iron, calcium, chlorophyll, lutein, and zeaxanthin. However, the abundance of hydrophilic nutrients is paired with an absence of oil-based nutrients such as omega-3 and omega-6, which are present in the powdered form. The trade-off allows for higher solubility and improved taste, Allma says, which are two common challenges when formulating with chlorella powder.
“Chlorella powder has a strong, characteristic taste, which isn’t pleasant for a consumer who isn’t accustomed to it, but you can wisely mask the powder by combining it with the right ingredients,” MendonÃ§a told Nutritional Outlook. She adds, “If you take the chlorella liquid extract, you won’t get the whole package of ingredients available under the powder form, but on the other hand, you’ll have a much softened flavor.”
MendonÃ§a sees the functional beverage market as prime for chlorella formulations due to the green algae ingredient’s strong nutrient profile. Chlorella powder has already begun making an appearance in functional juices and smoothies, says, but Allma’s new extract is the first liquid chlorella extract in the food and beverage sector, says MendonÃ§a.
Chlorella’s appeal as an environmentally sustainable, natural, and vegetarian protein are contributing to growing consumer recognition, and MendonÃ§a believes the increased versatility of both powdered and liquid forms will open up even more applications. Nonetheless, Allma is still working to get the word out about chlorella.
“There is still a lot to be done in terms of communications and education of the end consumer, and it is our mission, together with the specialized press and the industry, to transmit the benefits and the added value of new promising ingredients, such as microalgae,” says MendonÃ§a.
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Nutritional Outlook Magazine
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