Solazyme to Showcase Breakthrough Microalgae Ingredient, Whole Algal Flour, at the International Baking Industry Exposition
04 Oct 2013 --- Solazyme, Inc., a leading innovator in microalgae, announced that they will be exhibiting at the International Baking Industry Exposition (IBIE) in Las Vegas October 6th-9th. The company intends to showcase its breakthrough lipid alternative, Whole Algal Flour, at the show.
This revolutionary baking solution is designed to improve the nutrition profile of bakery applications without sacrificing taste, texture or functionality. Whole Algal Flour can replace eggs, butter, milk and other lipid ingredients, providing a unique solution for gluten-free, sweet and savory baking applications. Solazyme will be sampling delicious baked goods made with Whole Algal Flour at Booth 2971.
“Solazyme’s Whole Algal Flour provides significant opportunities for the bakery industry to dramatically improve the nutritional profile of their products while delivering the sensory experience consumers demand,” said Jean-Marc Rotsaert, Chief Operating Officer, Solazyme. “We are excited to be showcasing this breakthrough lipid ingredient at IBIE and offering clean label, non-allergenic, natural solutions to this industry.”
Whole Algal Flour is one product in Solazyme’s suite of microalgae food ingredients, which includes revolutionary whole food high lipid and high protein products as well as a complete food oils portfolio.
