Ad:FACHPACK 2024
Ads:Current issue FRUIT PROCESSINGWorld Of Fruits 2024Our technical book Apple Juice TechnologyFRUIT PROCESSING Online Special: Instability of fruit-based beveragesFRUIT PROCESSING Online Special: Don’t give clogs a chanceOrange Juice ChainOur German magazine FLÜSSIGES OBST

Geneva, Vitafoods Expo 5 – 7 October 2021, booth J291: Allmicroalgae will introduce its portfolio of nutrient-rich, sustainable and vegan-friendly microalgae ingredients

At Vitafoods Expo, Allmicroalgae will showcase its new organic ‘spirulina’ range. Derived from the microalgae Arthrospira platensis, the sun- or spray-dried ingredients are available in paste, powder, nibs and flakes format. They are rich in protein and dietary fibre, and contain all the essential amino acids, as well as antioxidant phycocyanin, iron, vitamin B12 and omega-3 fatty acids. The combination of valuable plant proteins, iron and vitamin B12 make spirulina-based ingredients a perfect fit for vegan food and supplement concepts, supporting a balanced, plant-based diet. Thanks to their mild flavour, they can easily be incorporated into a wide variety of food and drink products, such as baked goods, pasta, juices, smoothies and fermented beverages. The nibs are a perfect topping for ice cream, yogurt, salad and cheese. Visitors to the booth can learn about the complete range of microalgae-based ingredients, including the organic autotrophic Chlorella vulgaris and the organoleptically improved heterotrophic Smooth, Yellow and White Chlorella vulgaris, all of which combine sustainable processing with a full nutritional load.

According to Allied Market Research, the growing global spirulina market is predicted to reach nearly 900 m USD by 2027, with a CAGR of 10.5 percent (2020-2027).1 Recognising this development, Allmicroalgae has installed a production line for spirulina ingredients and plans to further extend annual production capacity from 4 – 6 tons to 20 tons in 2022, with the addition of two more raceways. Joana Laranjeira Silva, Plant and R&D Manager at Allmicroalgae, says: “Spirulina has a long history, with proven evidence that the Aztecs consumed the microalgae. With its unique nutritional profile and low-resource cultivation, this ancient superfood is an innovative solution to the modern-day challenge of making our diets more sustainable while maintaining a nutritional profile that contains all of the required nutrients.”

At its production site in Leiria, spirulina ingredients are processed combining an artisanal approach with state-of-the-art technology, and can be manufactured according to EU organic standards (PT-BIO-03 EU Agriculture certificate). The company is the first supplier to make the microalgae widely available as a paste. This form is the result of a concentration step that allows the formation of a spirulina cake, which is the final base for the conventional ingredients in the form of powder and nibs. The advantage of the paste format is minimal processing, unique freshness and a natural texture. It offers advantages for the production of refrigerated and frozen food, such as dairy fermented products, juices, ice cream and sauces.

For the production of powders and nibs, the company is investing in gentle solar drying to maintain the valuable nutritional profile, and its bioactive properties. The latter are related to anti-fatigue effects and support type 2 diabetes treatments, anaemia, pulmonary diseases, muscle and skeletal health. In children, an improvement of fine motor skills, concentration and cognition can also be expected.

Increasing demand for microalgae

With the alternative protein market sky-rocketing, Allmicroalgae has been continuously expanding its capacities and is equipped to achieve a potential annual output of around 100 tons of dried biomass. Its production system covers more than 2,000 cubic metres, 1,300 of which house photobioreactors and fermenters. A further 700 cubic metres of covered raceways were recently installed for the production of spirulina.

Having become a European leader in Organic Chlorella vulgaris production, visitors to the Allmicroalgae booth (J291) discover more about their Organic Chlorella range as well as its innovative light-coloured Chlorella ingredients (White, Smooth and Yellow Chlorella vulgaris) with improved organoleptic profile. These ingredients are available as paste and powder. The company also offers capsules and tablets and in this field a real USP: By reverting to organic carriers and excipients, 100 % organic products can come to life when using Organic Chlorella vulgaris.

All the ingredients are classified as food by EFSA and FDA, and are produced in line with Halal, Kosher and GMP requirements. Furthermore, they are free from gluten, lactose, nuts, additives, soy and GMO, perchlorates and pathogenic flora such as Bacillus cereus, and processed without the use of fertilisers, pesticides and irradiation.

1https://www.alliedmarketresearch.com/spirulina-market, retrieved 22 September 2021

Vitafoods Expo 2020: Allmicroalgae will showcase its portfolio of functional and sustainable ingredients / Joint venture announcement

At Vitafoods Expo, European microalgae specialist Allmicroalgae will focus on three key ingredients which are all high quality sources of macro- and micronutrients: Organic Chlorella vulgaris powder – the only Chlorella ingredient on the market produced on a large scale with EU organic certification, Tetraselmis chuii powder and Nannochloropsis powder. Their valuable nutritional profiles make all three perfect for use in food supplements targeted at vegetarians, vegans, healthy lifestyle followers and the sports and fitness sectors. Furthermore, the Portuguese company is excited to use Vitafoods Expo as a platform to announce its new shareholder, ALTINAT Group, owner of Greentech, a pioneer in plant biotechnology. With a worldwide reach, Greentech has experience in processing algae in innovative ingredients for several markets, including the aquaculture, cosmetics and agro sectors. The new partnership effectively expands Allmicroalgae’s global presence and gives companies around the world access to its portfolio of plant-based, natural, sustainable and organic products.

Chlorella vulgaris powder: Packed with nutrients

The ideal protein supplier, this fine powder composed of Chlorella vulgaris microalgae cells has a minimum of 55 per cent protein in the dry mass. It contains all of the essential amino acids, which is a rarity amongst plant-based sources. Furthermore, it offers a vast array of vitamins and minerals, including vitamins A, B12 and iron, as well as phytochemicals such as carotenes and xanthophylls. High in dietary fibre and low in fat, it has a total lipid content of more than 60 per cent polyunsaturated omega-3 fatty acid ALA (alpha-linolenic acid). The product is produced in accordance with European Organic Certification.

Important from a functional perspective are its detoxifying and antioxidant properties. With immune health currently in focus like never before, the immunity-boosting properties of Allmicroalgae’s Chlorella vulgaris make it a high demand ingredient. When it comes to food formulations, it has interesting functionality, including being a natural green colourant and a texturising agent.

Tetraselmis chuii powder: A boost for nutritional profiles and savoury flavours

This EU-approved novel food ingredient contains a minimum of 40 per cent protein in the dry mass, as well as a broad spectrum of vitamins and minerals, plus phytochemicals such as carotenes and xanthophylls. A key nutritional advantage is its essential omega-3 EPA (eicosapentaenoic acid) content.

As a food ingredient, the sensory characteristics of Tetraselmis chuii are particularly interesting: Its pleasant, lightly salty seafood-like taste makes it ideal for boosting the flavour and nutritional content of savoury items in particular, including sauces, condiments and savoury crackers, where it can act as a salt substitute.

Nannochloropsis: High in EPA

Nannochloropsis microalgae normally grows in salt water, so its salt concentration is relatively high (7-9 g/100 g). However, Allmicroalgae has succeeded in developing a fresh water method of production. This leads to a product that is far lower in salt (<0,4 g/100 g) and is thus a healthier option for dietary supplements. Its high EPA content (almost 50 per cent of its total lipids) makes it a perfect source of this essential omega-3 fatty acid. Additionally, it is high in protein, dietary fibre and phytochemicals, which are largely responsible for its anti-oxidant activity.

Functional yet sustainable

“We are delighted to be taking part in the first ever virtual Vitafoods event,” says Margarida Eustáquio, responsible for Business Development at Allmicroalgae. “Even though it’s a pity we will not be able to meet our customers face to face, this innovative new format gives us the chance to reach an even wider audience, from all over the world. This is a great fit for our expansion plans and ties in perfectly with our new partnership. We are excited to be able to tell manufacturers and suppliers about the multitude of uses for our ingredients, which offer contemporary solutions for today’s health and sustainability conscious consumers. Our products are made 100 per cent in Portugal and combine the best of both worlds – excellent functionality and a clear ethical conscience.”

Of course, Vitafoods attendees will be able to learn about all of the products in Allmicroalgae’s extensive portfolio. Demonstrating its versatility, the company also offers finished items such as crackers, cookies and superfood bars, which are produced by carefully selected contract manufacturers on its behalf.