Protein from algae is one of the newest forms of protein being used in food and drink and can be used in juices, cookies, bread, cereals, and chocolate. Sofia Mendonca of Allma Microalgae spoke recently about this emerging ingredient to Claire Phoenix at Health Ingredients Europe in Amsterdam.
The algae market is apparently increasing substantially, particularly for those looking for a healthy diet and the company has recently developed Chlorella clusters for use in cereals.
More expensive than soy and whey protein, algae protein is richer in terms of amino acids but this form of protein has added value in the form of micronutrients and today many people keen to focus on their health are happy to pay.
Recorded, produced and hosted by: Claire Phoenix and Bill Bruce
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