Roquette Expands Microalgae Portfolio, Introduces New Production Unit
13 Jun 2014 --- Roquette, a global leader in processing plant-based raw materials (corn, wheat, potatoes, peas and microalgae) introduces a production unit dedicated to microalgae at its industrial site in Lestrem (Pas de Calais, France). This industrial unit formally launches a new range of food ingredients made from renewable plantbased raw materials with exceptional nutritional potential.
By diversifying its range with microalgae products, the Roquette Group answers the needs of customers and consolidates its position as a global player in Food, Nutrition and Health.
“The reason for entering this space relates to the fact that the nutrition, food & health segments are at the core of our activity,” Sergio Neves, Global Director Microalgae Business Line, told FoodIngredientsFirst. “We have expertise in using renewable raw materials of plant origin. So diversification from the existing raw materials of maize, wheat, potato and pea into microalgae came naturally for a group like Roquette. We think that we have the right insights into the market and the experience of taking raw materials and exploring them. We have this conviction that microalgae has this huge potential for improving nutritional profiles,” he added.
First appearing on Earth around 2.5 billion years ago, renewable microalgae have, for centuries, been recognized for their nutritional qualities but remained little used until recently. Within its new industrial unit in Lestrem, Roquette produces chlorella, a microalgae that is particularly rich in nutrients and is grown for a range of food ingredients, including:
- algility HL, whole algal flour, which was recognized as the most innovative ingredient of the year at the FIE Innovation Awards 2013 This whole food ingredient significantly improves the nutritional qualities of recipes (reduces fat, optimizes lipid profile) while preserving taste and texture.
- algility HP, whole algal protein This whole food ingredient, which is under development, combines plant-based proteins (as an alternative to animal proteins), fibers and unsaturated lipids.
- algility chlorella, a nutrient-rich whole food ingredient This whole food ingredient is rich in proteins, antioxidants, vitamins and minerals and is interesting for use, especially in food supplements and aquaculture.
Thanks to their composition, these whole food ingredients provide both nutrition and positive sensory attributes on a daily basis. Numerous applications can benefit from algility ingredients robust nutritional and functional potential, such as improving the softness and nutritional profile of brioche, providing detoxifying properties to smoothies, enriching soups with a new combination of plant-based proteins, and more.
The Roquette Group’s expertise applied to the development of this new Microalgae channel Since the 2000s, Roquette has strongly believed in the future role of microalgae in food, nutrition and health. With its expertise in drawing value from agricultural raw materials, the Roquette Group invested in microalgae: creating a dedicated research laboratory in 2006; leading a research program in 2008 (ALGOHUB supported by OSEO now BPI france); acquiring production sites in Germany in 2008 and China in 2009; and launching small-scale production at Lestrem in 2012, followed by the construction of the new industrial unit, which is now fully operational. The level of industrial and commercial production is the fruit of Roquette’s scientific and technological expertise in this new Microalgae channel.
A production unit at the heart of Roquette Group’s largest industrial site, at Lestrem The production unit at the Lestrem site cultivates chlorella by fermentation in a fully closed, protected and controlled environment. “The industrial unit benefits from the whole infrastructure of the Lestrem site, the biggest of the Group’s 21 units and the biggest biorefinery in Europe. It also benefits from the Group’s expertise in fermentation and in launching and running Roquette’s industrial installations.” Guillaume Fichet, Lestrem Site Director, said.
The unit has production capacity of 4,000 to 5,000 tons/year. “For us, it is quite clearly just the beginning and we feel there is much more potential than that,” says Neves. “With this facility, we have launched three whole ingredients, with which we are targeting different markets. The most interesting are baking, savory, but also with the products we are launching this year, we are going to target specialized nutrition, sports nutrition and supplements.”
In terms of expanding the pipeline based on microalgae sourced ingredients, an omega 3 rich omega 3 product is one of the first that will be launched, likely in the first quarter of 2015. “The pipeline is rich. We have several ideas of different microalgae that we can grow and put on the market. One in particular is a biomass rich in DHA,” Neves concluded.
By Robin Wyers
