Fusing Microalgae and Pea Proteins for Innovative Snacks
12 May 2015 | Roquette
Roquette presented a highly innovative concept for as healthier salty snack: “for an indulgent moment.” The high protein, gluten free product features a combination of microalgae (16.7%) and pea protein (20.5%). The synergy helps to benefit extrusion and lead to a highly palatable umami flavor for this high protein snack concept. Also available for sampling was an on-the-go chlorella jelly “for a tasty nutrient boost” that features an attractive texture that is easy to take for a nutrient boost.
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