Speaking to BakeryandSnacks.com, 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.