06.19.14
Roquette has added a production unit dedicated to microalgae at its industrial site in Lestrem (Pas de Calais, France). This industrial unit has formally launched a new range of food ingredients made from renewable plant-based raw materials with vast nutritional potential.
Within its new industrial unit Roquette produces chlorella, a microalgae that is particularly rich in nutrients and is grown for a range of food ingredients, including:
· algility HL: a whole algal flour, which significantly improves the nutritional qualities of recipes (reduces fat, optimizes lipid profile) while preserving taste and texture.
· algility HP: a whole algal protein, currently under development, which combines plant-based proteins (as an alternative to animal proteins), fibers and unsaturated lipids.
· algility chlorella: a nutrient-rich whole food ingredient that is rich in proteins, antioxidants, vitamins and minerals for use in food supplements and aquaculture.
The company said numerous applications can benefit from algilityingredients robust nutritional and functional potential, such as improving the softness and nutritional profile of brioche, providing detoxifying properties to smoothies, enriching soups with a new combination of plant-based proteins, and more.
The production unit at the Lestrem site cultivates chlorella by fermentation in a fully closed, protected and controlled environment.
“The industrial unit benefits from the whole infrastructure of the Lestrem site, the biggest of the Group’s 21 units and the biggest biorefinery in Europe. It also benefits from the Group’s expertise in fermentation and in launching and running Roquette’s industrial installations,” said Guillaume Fichet, Lestrem site director.
The unit has production capacity of 4,000 to 5,000 tons/year.
Within its new industrial unit Roquette produces chlorella, a microalgae that is particularly rich in nutrients and is grown for a range of food ingredients, including:
· algility HL: a whole algal flour, which significantly improves the nutritional qualities of recipes (reduces fat, optimizes lipid profile) while preserving taste and texture.
· algility HP: a whole algal protein, currently under development, which combines plant-based proteins (as an alternative to animal proteins), fibers and unsaturated lipids.
· algility chlorella: a nutrient-rich whole food ingredient that is rich in proteins, antioxidants, vitamins and minerals for use in food supplements and aquaculture.
The company said numerous applications can benefit from algilityingredients robust nutritional and functional potential, such as improving the softness and nutritional profile of brioche, providing detoxifying properties to smoothies, enriching soups with a new combination of plant-based proteins, and more.
The production unit at the Lestrem site cultivates chlorella by fermentation in a fully closed, protected and controlled environment.
“The industrial unit benefits from the whole infrastructure of the Lestrem site, the biggest of the Group’s 21 units and the biggest biorefinery in Europe. It also benefits from the Group’s expertise in fermentation and in launching and running Roquette’s industrial installations,” said Guillaume Fichet, Lestrem site director.
The unit has production capacity of 4,000 to 5,000 tons/year.
