1. food and drink
2. food
3. grains and pasta

REDEFINING HEALTHIER AND MORE INDULGENT PRODUCTS. EXPLORE WITH US.
Microalgae like you’ve never seen it before. AlgaVia™ Whole Algal Flour is a new ingredient tool that delivers
unprecedented texture and taste in foods and beverages, enabling healthy and indulgent formulations.
TABLE OF CONTENTS
AbstractPage 1
Ingredient Exploration: The Alfredo Sauce Makeover Page 2
From lab to plate: Story of a nutritional breakthrough Page 3
Discover how we do it Page 4
Innovating the sensory profile Page 4
Conclusion: Taking healthy food further Page 5
[ abstract ]
ALGAVIA™ WHOLE ALGAL FLOUR
Solazyme, Inc., has announced the discovery of a new food ingredient, AlgaVia™ Whole Algal Flour, a healthy
lipid that can reduce or replace dairy fats, egg yolks and oil. Golden-yellow in color and water dispersible, AlgaVia™
Whole Algal Flour is a versatile ingredient that helps formulators overcome the traditional taste barriers they face
when formulating healthy products in applications such as baked goods, salad dressings, sauces, soups, beverages,
and frozen dairy desserts. Unlike animal-derived dairy and egg products, AlgaVia™ Whole Algal Flour contains
a measurable amount of fiber. It is also a multi-component ingredient that boasts protein, phospholipids, and the
potent antioxidants lutein and zeaxanthin.
Solazyme application scientists have recently announced the successful development of AlgaVia™ Whole Algal
Flour, a new food ingredient derived from microalgae. It’s a revolutionary breakthrough for innovating healthy
products while maintaining a preferred consumer sensory profile of indulgence in foods and beverages. Microalgae
existing for millions of years is nature’s ancient ingredient. Solazyme has created a next-generation microalgae-based
ingredient that delivers on taste, texture, and fat reduction in a completely new way.
Solazyme, Inc, has developed a patent-pending heterotrophic cultivation method that selects pure strains of
Chlorella and grows them in light-free, stainless steel fermentation tanks. Dried to a golden-yellow powder, the
finished ingredient disperses readily in water, making it easy to use in many food and beverage applications.
“A lot of people have tried and failed to develop healthy alternatives to traditional
ingredients high in saturated fats and cholesterol, because consumers won’t compromise on
sensory profiles,” says Beata Klamczynska, Solazyme Applications and Technical Services
Manager “With AlgaVia™ Whole Algal Flour, we’re proving that healthy products and
sensory appeal don’t have to be an either/or proposition.”
[1]
[ ingredient exploration ]
THE ALFREDO SAUCE MAKEOVER
To illustrate this product’s consumer acceptability, our scientists gave a makeover to a highly popular—and fatladen—pasta dish. Fettuccine Alfredo is a favorite indulgence food, but the high saturated fat content of the sauce
is an obstacle for those who are seeking better-for-you eating choices. To reinvent this high-fat and -calorie product,
the Solazyme team began with a popular name-brand version of Alfredo
sauce, and then got to work on a renovation.
The challenge? Create an Alfredo sauce that maintains its legendary
rich flavor, but reduces fat and calories. Could Solazyme’s microalgaederived AlgaVia™ Whole Algal Flour reduce high-fat inputs and improve
nutritionals without taking away any of the tasty creaminess that
consumers love? It was a formidable challenge, since the classic sauce
recipe uses multiple fat sources, including cream, butter, cheese and
soybean oil. One serving of a commercial sauce has a whopping 110
calories, 10 grams of fat, 5 grams of saturated fat and 40 mg of cholesterol.
Undaunted, the lab team’s results were impressive.
[ alfredo sauce control ]
Nutrition Facts
Serving Size: (61g)
Serving Per Container
Amount Per Serving
Calories 110 Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 5g
25%
Cholesterol 40mg
13%
Trans Fat 0.0g
Sodium 310mg
13%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
Sugars 1g
Protein 2g
Vitamin A 6%
•
Calcium 6%
Vitamin C 0%
Iron 0%
•
*Percent Daily Values are based on a 2,000 calorie diet.
[ alfredo suace with whole
algal flour ]
Nutrition Facts
Serving Size: (61g)
Serving Per Container
Amount Per Serving
Calories 80
Calories from Fat 60
% Daily Value*
Total Fat 6g
9%
Saturated Fat 3.5g
18%
Trans Fat 0.0g
Cholesterol 20mg
Sodium 310mg
7%
13%
Total Carbohydrate 3g
1%
Dietary Fiber 0g
Sugars 1g
Protein 2g
Vitamin A 4%
Calcium 6%
•
•
Vitamin C 0%
Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet.
Water
Manufacturing Cream
Parmesan & Romano Cheeses
Butter
Whole Algal Flour
Soybean Oil
Modified Corn Starch
Sherry Wine
Egg Yolk
Salt
Whey Powder
Flavors & Spices
Disodium Phosphate
Xantham Gum
57.28%
20.00%
5.50%
4.20%
0.00%
3.60%
2.30%
2.00%
2.00%
1.00%
1.00%
0.67%
0.25%
0.20%
Water
Manufacturing Cream
Parmesan & Romano Cheeses
Butter
Whole Algal Flour
Soybean Oil
Modified Corn Starch
Sherry Wine
Egg Yolk
Salt
Whey Powder
Flavors & Spices
Disodium Phosphate
Xantham Gum
63.78%
20.00%
5.50%
0.00%
3.00%
0.00%
2.60%
2.00%
0.00%
1.00%
1.00%
0.67%
0.25%
0.20%
ingredients increased
[total fat reduced by]
40%
[saturated fat reduced by]
30%
[calories reduced by]
27%
[cholesterol reduced by]
50%
Consumers gave equal ratings
to the high-fat sauce and our
reformulated version. A sensory
study with 75 panelists reported
equal preference between the
control and the reformulated
sauce. Our own textural analysis
demonstrated parity with the
full-fat version.
ingredients decreased
[2]
[ from lab to plate ]
STORY OF A NUTRITIONAL BREAKTHROUGH
Solazyme, Inc. is a microalgae research powerhouse, with a strong record of accomplishment in microalgae
ingredient innovation. Our Application Lab devotes its time to uncovering the potential of microalgae, nature’s
ancient ingredient, which has been recognized for centuries as one of the most nutrient-packed foods in nature.
Solazyme’s AlgaVia™ Whole Algal Flour comes from the microalgae strain known as Chlorella.
Our scientists uncovered a unique ingredient with a macronutrient composition that not only
paralleled whole-food ingredients like dairy and eggs, but actually improved upon them.
Further research was even more promising, revealing that, unlike animal-derived dairy
and egg products, the microalgae contain a measurable amount of fiber. In addition to
micronutrients like calcium, Vitamin C and phospholipids, microalgae also contains the
potent antioxidants lutein and zeaxanthin.
But perhaps most striking was the microalgae’s lipid component. Though AlgaVia™
Whole Algal Flour is relatively high in fat, that fat is predominantly present as the “good”
monounsaturated kind, with relatively little coming from saturated fat. In addition, it’s trans-fat
free. The potential uses for foods and beverages were immediately apparent, and the Application Lab
began a focused development process for AlgaVia™ Whole Algal Flour.
[ whole algal flour ]
MOISTURE
MICRONUTRIENTS/ASH 3–5%
PROTEIN
[ egg (dry basis) ]
3–5%
ASH
5–7%
MOISTURE
6%
3%
SIMPLE SUGAR
5–7%
OTHER
CARBOHYDRATES
LIPID
LIPID
7–10%
50–55%
40%
PROTEIN
46%
FIBER
(soluble & insoluble)
18–22%
CARBOHYDRATES
5%
[ whole milk (dry basis) ]
“This was really the first time that
anyone was able to develop Chlorella
with a flavor profile that would make it
usable in mainstream foods,” says Mark
Brooks, Solazyme Food Ingredients
General Manager. “But even more
importantly, Solazyme possesses the
technological know-how to cultivate and
harvest the strain on a scale sufficient
to make it a viable ingredient for
commercial applications.”
ASH
MOISTURE
6%
3%
LIPID
27%
PROTEIN
26%
CARBOHYDRATES
38%
[3]
[ discover how we do it ]
CHLORELLA
The science behind this revolutionary ingredient is a patent-pending heterotrophic cultivation method that selects
pure strains of Chlorella and grows them in light-free, stainless steel fermentation tanks. Dried to a golden-yellow
powder, the finished ingredient disperses readily in water, making it easy to use in many food and beverage products.
INNOVATING THE SENSORY PROFILE
There is strong science behind the high consumer ratings for products made with
AlgaVia™ Whole Algal Flour. That’s because it restores the mouthfeel of fat and provides
consumers – finally—with a satisfying, yet healthy fat alternative for their favorite foods.
“The sensory profile was a real drawback common to earlier generations of better-for-you
products,” Klamczynska says. “They were never quite fully satisfying because they relied
mainly on fat replacers and texturizers that increased viscosity without replicating the true
texture and mouthfeel of fat.” By using AlgaVia™ Whole Algal Flour, formulators can
revamp a full-fat product into a highly indulgent, healthier version without compromising
the sensory profile, and improve an existing reduced-fat product for a more appealing
taste and texture.
[4]
[ conclusion ]
TAKING HEALTHY FOOD FURTHER
The many possible applications for AlgaVia™ Whole Algal Flour are just beginning to be explored, but it’s clear
that this nutritious ingredient could have a revolutionary impact on a food and beverage industry that is increasingly
driven to do more with less. One significant opportunity exists in baked goods, since, in addition to all its other
better-for-you benefits, AlgaVia™ Whole Algal Flour acts as a natural gluten-free and vegan emulsifier that can
significantly increase shelf life.
Nutrition Facts
Serving Size: (100g)
[ challah control ]
Amount Per Serving
Calories 310 Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Cholesterol 45mg
15%
Total Carbohydrate 49g
16%
Saturated Fat 1g
5%
Sodium 250mg
10%
Dietary Fiber 1g
Unbleached All-Purpose Flour 55.25%
13.35%
Lukewarm Water
11.50%
Eggs
Honey
9.75%
Vegetable Oil
8.50%
Whole Algal Flour
0.00%
Instant Yeast
1.05%
Salt
0.60%
Sugars 9g
Protein 7g
Not a significant source of trans fat, vitamin A, vitamin C
and calcium
*Percent Daily Values are based on a 2,000 calorie diet.
[ challah with
whole algal flour ]
Serving Size: (100g)
Amount Per Serving
Calories 260 Calories from Fat 25
% Daily Value*
Total Fat 2.5g
4%
Sodium 240mg
10%
Saturated Fat 0.5g
Total Carbohydrate 54g
Dietary Fiber 2g
3%
18%
8%
Sugars 9g
Protein 7g
Iron 15%
Not a significant source of trans fat, cholesterol,
vitamin A, vitamin C and calcium
75%
[saturated fat reduced by]
50%
Iron 10%
Nutrition Facts
[total fat reduced by]
Unbleached All-Purpose Flour 59.00%
Lukewarm Water
24.60%
Eggs
0.00%
Honey
9.75%
Vegetable Oil
0.00%
Whole Algal Flour
5.00%
Instant Yeast
1.05%
Salt
0.60%
Egg Yolk
0.00%
Salt
1.00%
[calories reduced by]
16%
[cholesterol reduced by]
100%
*Percent Daily Values are based on a 2,000 calorie diet.
ingredients increased
ingredients decreased
“When we used AlgaVia™ Whole Algal Flour it in challah, we were able to replace both dairy and egg, so that
eliminated allergens and cholesterol in a food that historically has both,” reported Solazyme Applications Scientist
Kathy Samuelson. Overall, AlgaVia™ Whole Algal Flour reduced total fat by 70% and saturated fat by 88%. All
this nutritional benefit was achieved while improving product softness and fresh texture, while also leaving the bread’s
yellow color and dough rheology intact.
Applications scientist Samuelson notes that the Solazyme team has had success with reformulated cookies, salad
dressings, cream-based soups, beverages and frozen dairy desserts, and confectionery.
HAVING YOUR CAKE...THE LOWER FAT WAY
“A lot of people have tried and failed to develop healthy alternatives to
traditional ingredients high in saturated fats and cholesterol, because consumers
won’t compromise on sensory profiles,” says Beata Klamczynska, Solazyme
Applications and Technical Services Manager, when speaking about the Alfredo
Sauce Makeover. “With AlgaVia™ Whole Algal Flour, we’re proving that healthy
products and sensory appeal don’t have to be an either/or proposition.”
[5]
FOR MORE INFORMATION
For additional information about AlgaVia™ Whole Algal Flour and how it can significantly improve
nutritional profiles in food and beverage applications, please contact us at +1-650-780-4777 or email
[email protected]. Or visit us online at microalgaefoodingredients.com. You can also visit
us at the IFT Expo, Booth #5641 and taste a sample of our delicious Alfredo sauce and cake pops.
225 Gateway Boulevard, South San Francisco, CA 94080
+1 (650) 780 4777 / main | +1 (650) 989 6700 / fax
[email protected] | [email protected]
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