As well as providing 35-40% protein content, yellow and white chlorella vulgaris also contain more than 20% of dietary fibre
Allmicroalgae is introducing two Chlorella vulgaris powders, which are approved as food ingredients and food supplements by EFSA. The USP of the variants white and yellow Chlorella vulgaris is their sensory profile. Compared to conventional green-coloured products, Allmicroalgae says, these offerings are more visually neutral and deliver a discrete taste profile, while promising the same nutritional value. As a natural plant-based source of protein containing essential amino acids, the powders are suitable for health-promoting foods, drinks and dietary supplements, meeting consumer demand for a protein punch that doesn’t contain ingredients of animal origin.
Furthermore, the company says, detoxifying and antioxidant properties make them a viable ingredient for the health and wellbeing sector, for instance, in products supporting immune health. Responding to increasing demand for plant-based food solutions, for example, in bakery and confectionery, in ice creams, mayonnaises and snacks, yellow chlorella can be used as an egg substitute, while white chlorella can replace conventional dairy bases such as milk, increasing the protein content of the product. Both chlorellas are texturising and thickening agents, while yellow chlorella can also be used as a natural food colouring agent. These products are available dried or as a paste, with variable protein functionality.
Allmicroalgae conducted R&D activities in collaboration with a Portuguese university to develop the ingredients for a range of applications. Key to their sensory properties is the reduction of chlorophyll content, which can be achieved under heterotrophic fermentation of novel strains of Chlorella vulgaris.
“In light-coloured end products in particular, the use of Chlorella vulgaris as an ingredient has been very limited. Nevertheless, there is positive interest from the food industry. We have therefore been driven by a determination to make microalgae available to all consumers. Our yellow and white microalgae variants deliver the full functional package of proteins, fibre and other valuable nutrients, while also promising environmental and sustainability benefits. Thanks to our tireless efforts in R&D, we are happy to have achieved this major breakthrough. Now we are a step further in our plan to expand the application scope of microalgae in foods and supplements – and therefore contribute to future-proof nutrition,” says Joana Laranjeira da Silva, Plant Manager at Allmicroalgae.
As well as providing 35-40% protein content, yellow and white chlorella vulgaris also contain more than 20% of dietary fibre. They’re a source of polyunsaturated fatty acids (PUFAs), namely the Omega 3, 6 and 9 fatty acids, and contain an array of minerals and vitamins too, including vitamins from the B-complex, such as vitamin B2 and B12, as well as zinc and phosphorus.
Thanks to their nutritional composition, EU health claims are possible with the ingredients. They include the maintenance of blood cholesterol levels, normal vision and bone health, as well as reduction of tiredness, cell protection and immune system support. Such claims allow for product positionings in the general health and well-being sectors, cognitive and heart health categories, and also energy and sports supplement segments.
The ingredients are certified as non-GMO, and are free from soy, gluten, lactose, sugar, nuts and additives. Their production process is irradiation-free, and the ingredients do not contain pesticides, perchlorates and pathogenic flora such as Bacillus cereus, Allmicroalgae assures.