Roquette talks algae hope after Solazyme split

By Kacey Culliney

- Last updated on GMT

Related tags Algae Photosynthesis Nutrition

Despite a recent split from Solazyme and an on-going legal case, Roquette is “full speed ahead” with its new algae flour and says the health halo effect should propel the ingredient forward.

Speaking to, Tony Sberna, business unit manager for human nutrition at Roquette said the company has high hopes for its algae flour, even in the wake of an on-going legal case with Solazyme.

“I can’t speak on Solazyme’s behalf but I can from Roquette’s standpoint and we are full speed ahead,”​ Sberna said.

The company's plant in Lestrem, France is expected to be producing algal ingredients by January next year, he said, and will also look to broaden its algae portfolio in 2014.

The microalgae flour can be used in baked goods to replace lipid and eggs, reducing calorie and fat content, Sberna explained.

He said that consumers should react very positively to algal flour on their label given the “health halo effect”​ surrounding algae.

Related news

Related products

show more

Can your red beet ENDURE the heat?

Can your red beet ENDURE the heat?

Content provided by Givaudan | 22-May-2024 | Product Brochure

Endure Beetroot is patent pending vegan, kosher, and simple label red option with improved heat stability in cakes and other bakery applications that can...

Increasingly, sustainability is linked to value

Increasingly, sustainability is linked to value

Content provided by Corbion | 08-May-2024 | Insight Guide

Today, it’s not enough for products to be good for you. Consumers — especially Millennials and Gen Z-ers — not only want bakery products that are good...

Related suppliers

Follow us


View more