“Whole Algalin Flour, allows formulators the ability to develop consumer products with unprecedented nutritional profile while maintaining excellent taste,” said Jodie Morgan, president and general manager of Solazyme Roquette Nutritionals. “Roquette provides tremendous support and access to the largest markets in Europe, and their proven success as an ingredient supplier makes them an ideal commercial agent for this breakthrough ingredient.”
“At Roquette, we consider innovation at the heart of our strategy, with the continuous goal of satisfying our customers’ needs. We search for innovative and diverse ingredients to add to our solution portfolio. Solazyme Roquette Nutritionals’ Whole Algalin Flour is unlike any food ingredient on the market today, pairing comprehensive health benefits with amazing mouthfeel and texture,” said Patrick Lapointe, director of Nutrition Business Unit, Roquette. “We look forward to a successful European launch this spring.”
From the February 17, 2012, Prepared Foods' Daily News.