20 Nov 2013 --- Roquette's microalgae High Lipid Algal Flour has been awarded as the most innovative overall ingredient of the year at this year’s Food Ingredients Europe Excellence Awards. It was the first time that the French starch company had entered an ingredient into this competition. The Award was accepted by Valerie Le Bihan, Global Microalgae Product Manager (pictured right) after the company had earlier won the Bakery Innovation category.
