The spirulina line is well suited to the vegan market and is rich in plant proteins, dietary fiber, essential amino acids, the antioxidant phycocyanin, iron, vitamin B12, and omega-3 fatty acids.
Photo from Allmicroalgae
Allmicroalgae (Leiria, Portugal) will showcase its organic spirulina portfolio at next week’s Vitafoods 2021 trade show. The sun- or spray-dried ingredients, which include paste, powders, nibs, and flakes, are derived from the microalgae species Arthrospira platensis. The ingredients’ mild flavor is also conducive to foods like baked goods, pasta, juice, smoothies, and fermented beverages, as well as serving as topping for ice cream, yogurt, salad, and cheese.
The spirulina line is well suited to the vegan market and is rich in plant proteins, dietary fiber, essential amino acids, the antioxidant phycocyanin, iron, vitamin B12, and omega-3 fatty acids. According to estimates the company cites from Allied Market Research, the global spirulina market will grow at a 10.5% CAGR between 2020 and 2027. As such, Allmicroalgae says it is planning to extend its annual production capacity from 4-6 tons to 20 tons by 2022.
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.
Yili to pilot Xampla’s microscopic natural biopolymer capsules for nutrient fortification
July 17th 2024Xampla, a manufacturer natural biopolymers, has announced a partnership with Yili Innovation Centre Europe to test and validate Xampla’s microscopic natural biopolymer capsules used to fortify a range of products with vitamins and nutrients.