ROQUETTE Microalgae | June 2014 1
High Lipid Algal Flour For Healthier Nutrition With No Compromise
ROQUETTE Microalgae | June 2014 2
ROQUETTE Microalgae | June 2014 3
• Obese & overweight population on the rise • Healthy Life Years as elderly prime concern • Healthcare expenditure booming
Source : United Nations 2013
POPULATION AND
CONSUMER TRENDS
Source : Technomic’s Healthy Eating Consumer Trend Report
"I eat healthy food to have a nutritious and
balanced diet."
"It is important to eat healthy and pay attention
to nutrition"
Consumers are health conscious
64%
50%
ROQUETTE Microalgae | June 2014 4
Microalgae are
photosynthetic unicellular
plant micro organisms • A
Microalgae are a primary source of
nutrients in the marine food chain
Microalgae have huge nutritional potential while
being natural and renewable resources
MICROALGAE ?
ROQUETTE Microalgae | June 2014 5
Creation of the laboratory of phycology in
Lestrem
ALGOHUB® research
program dedicated
to microalgae and
supported by Bpifrance
(formerly OSEO)
Microalgae production site and R&D development
in Germany: ROQUETTE Klötze
Microalgae production site in China: ROQUETTE
Biotech Nutritionals Wuhan dedicated to the
development and production of
polyunsaturated fatty acids
Roquette’s international development
in the field of microalgae
Starting of a collaboration with ANTENNA: development of a fruit paste with spirulina to
fight against childhood malnutrition in India
Beginning of the research in industrial
microbiology in Lestrem
Range of microalgae-
based whole
ingredients
ROQUETTE Microalgae | June 2014 6
MICROALGAE
Biomass
Proteins Fibres
Aquaculture Petfood Food Specialized
Nutrition Nutraceutics Cosmetics Pharma
Lipids (including
Omega 3 & 6)
Pigments (lutein,
chlorophyll)
Vitamins
& Minerals
MULTI APPLICATIONS INNOVATION POTENTIAL
ROQUETTE Microalgae | June 2014 7
PRODUCTION FACILTITIES
Large capacity cultivation in France
for microalgae-based ingredients
o Location: Klötze (Germany) o Production capacity: 20 – 40
tons/yr o Markets: Food, Feed,
Cosmetics
o Cultivation (traditional fermentation) & Harvesting in Lestrem (North of France)
o Capacity: 4,000 to 5,000 tons / year o Markets: Food & Nutrition and
Health, Feed
Toll manufacturing and R&D in Germany for high value microalgae strains
dedicated to specific markets
ROQUETTE Microalgae | June 2014 8
algility™ DEDICATED ENCLOSED
PRODUCTION
Food ingredients containing
Glucose
Minerals
Vitamins
Purified water
Lipids
Proteins
Fibers
Phospholipids
Micronutrients
OU
TPU
T IN
PU
T
Cultivation process in
closed environment
ROQUETTE Microalgae | June 2014 9
algility™
algility™ HL Whole Algal Flour
algility™ HP Whole Algal Protein
algility™ Chlorella
ROQUETTE Microalgae | June 2014 10
algility™ HL Whole Algal Flour
Lipids 52%
Protein* 8%
Ash 2%
Starch 15%
Fiber 22%
Sugars 1%
FA profile Algae oil
C14:0 <2%
C16:0 13-16%
C18:0 1-6%
> C20:0 <2%
SFA 19%
C18:1 64-70%
MUFA 67%
C18:2 (w6) 10-16%
C18:3 (w3) 0,5-2,5%
PUFA 14%
Trans-fat free, cholesterol free
rich in monounsaturated fatty acids Typical composition (in dry matter)
*N X 6,25
algility™ HL
ROQUETTE Microalgae | June 2014 11
Similar to
Olive Oil
Fatty acid composition Algae oil
Mono-unsaturated 67%
C18:1 64-70%
Saturated 19%
C14:0 <2%
C16:0 13-16%
C18:0 1-6%
>C20:0 <2%
Poly-unsaturated 14%
C18:2 (w6) 10-16%
C18:3 (w3) 0,5 – 2,5%
1
algility™ HL
ROQUETTE Microalgae | June 2014 12 12
Oil Liquid oil (T°C of crystallization
< 5°C)
Partially dispersed in small
droplets and partially free
in the flour.
Phospholipids
proteins Emulsify the fat in small
droplets and give some
emulsifying capacity to
the flour.
Soluble and
insoluble fibers Absorption of water after
dispersion in cold water
and give a large part of the
viscosity of the slurry.
Starch Participate to the
development of viscosity
with proteins and fibers
during the cooking
process.
Multi-component multi-functional ingredient
algility™ HL
ROQUETTE Microalgae | June 2014 13
+ Softness improvement
algility™ HL Whole Algal Flour
• Whole Ingredient:
Lipid profile optimization
Fat/calorie reduction
Fibre enrichment
• Multi-functional:
Enhances mouthfeel, creaminess and texture
algilityTM HL POTENTIAL IN BAKING
ROQUETTE Microalgae | June 2014 14
algilityTM HL POTENTIAL IN BAKING
– Brioche | Formula
14
Rebalancing the recipe: • Removed butter and eggs
• Added algilityTM HL
• Corrected hydration of dough: compensate the
water of eggs and add 1.8 points of water per
point of Whole Algal Flour
Process remains unchanged: • Kneading, dough fermentation, shaping and
baking are identical to the control
• Dough rheology unchanged
Impact on aw
• Control : moisture = 32,4% and aw =0,92
• Trial : moisture = 39,7% and aw = 0,94
Ingredient Control % algilityTM HL %
Wheat flour 47,9 48,9
Wheat Gluten 1,5 1,5
algilityTM HL 0 5,4
Sucrose 4,9 4,9
Glucose Syrup 3,5 3,5
Salt 1 1
Maltodextrin (DE=2) 1,5 1,5
Dry Yeast 0,7 0,7
Improvers 1 1
Butter 13,3 0
Whole eggs 12,1 0
Water 12,4 31,4
Total 100 100
ROQUETTE Microalgae | June 2014 15
algilityTM HL POTENTIAL IN BAKING
– Brioche | Better Nutrition Profile
15
Nutrition Facts Serving Size 100 (100g)
Amount Per Serving
Calories 327 kCal / 1367 Kj
from Fat 115.2
Total Fat 12.8g
Total Carbohydrate 44.9g
Dietary Fiber 1 g
- insoluble fiber 0.9g
- soluble fiber 0.1g
Sugars 7.4g
Other Carbohydrates 36,5g
Protein 8,1g
25%
fewer
Calories
No
cholester
ol
Total Fat reduced
by 70%
Nutrition Facts Serving Size 100 (100g)
Amount Per Serving
Calories 247 kCal / 1034 kJ
from Fat 14,4
Total Fat 3,6
Total Carbohydrate 46,7g
Dietary Fiber 2,1g
- insoluble fiber 1,5g
- soluble fiber 0,6g
Sugars 7,6g
Other Carbohydrates 37g
Protein 7g
Brioche
with Whole Algal Flour Brioche Control
ROQUETTE Microalgae | June 2014 16
algilityTM HL POTENTIAL IN BAKING
– Brioche | Softness
16
Storage conditions:
• individual flow-pack
• without gas injection
• ambient temperature
Equipment:
• Instron 4502
• Platen: 40*20mm
• Load cell: 100N
Measurement parameters:
• compression test
• 2 slices of brioche (10mm)
• 40% of the initial height
• 10 mm/min cross-head
speed
Butter brioche texture evolution during
storage
Control
algilityTM
HL
ROQUETTE Microalgae | June 2014 17
algilityTM HL POTENTIAL IN BAKING
– Brioche | Sum up
17
Nutrition profile
• Decreased total fat
• Decreased calories
• Fiber addition
Improved softness and preservation
Ingredient list
• Food ingredient status
• Shorter ingredient list
• Removal major allergen (egg, milk)
ROQUETTE Microalgae | June 2014 18
algilityTM HL POTENTIAL IN BAKING
– Cake| Softness
18
Cake texture evolution during storage
Control
Cake with 1%
algilityTM HL
ROQUETTE Microalgae | June 2014 19
Greater
SOFTNESS
algilityTM HL POTENTIAL IN BAKING
Gluten free brownie | Improve texture
Gluten-free brownie hardness evolution
Control
algilityTM
HL
ROQUETTE Microalgae | June 2014 20
algilityTM HL POTENTIAL IN COLD SAUCES
ROQUETTE Microalgae | June 2014 21
algilityTM HL POTENTIAL IN COLD SAUCES
ROQUETTE Microalgae | June 2014 22
algilityTM HL POTENTIAL IN COLD SAUCES
ROQUETTE Microalgae | June 2014 23
algilityTM HL POTENTIAL IN HOT SAUCES
ROQUETTE Microalgae | June 2014 24
algilityTM HL POTENTIAL IN HOT SAUCES
ROQUETTE Microalgae | June 2014 25
algilityTM HL POTENTIAL IN HOT SAUCES
ROQUETTE Microalgae | June 2014 26
• whole food ingredient, which is under development
• combines plant-based proteins (as an
alternative to animal proteins), fibres and unsaturated lipids
algility™ HP Whole Algal Protein
algilityTM HP
27
algility™ HP Whole Algal Protein
Protein* >60% Lipids
13%
Fiber 11%
Starch 5%
Sugars 2%
Ash 3% Amino acids
profile
g on 100 g of commercial
product
Amino acids profile
g on 100 g of commercial
product
Aspartic acid 1,7 Tyrosine 0,8
Threonine 0,9 Phenylalanine 0,8
Serine 0,9 Lysine 1,1
Glutamic acid 16,4 Histidine 0,4
Glycine 1,0 Arginine 14,2
Alanine 1,8 Proline 0,8
Valine 1,1 Cysteine 0,4
Isoleucine 0,6 Methionine 0,4
Leucine 1,5 Tryptophan 0,4 *N X 6,25
Provisional composition (in dry matter)
Confidential – patent pending
algilityTM HP
28
algility™ HP Whole Algal Protein
• Whole Ingredient:
Protein enrichment
Fiber, lipids and vitamins contents
Clean taste & Natural color
No interaction with the other ingredients
Synergies with Nutralys® Pea Protein
CONFIDENTIAL
algilityTM HP
ROQUETTE Microalgae | June 2014 29
• a nutrient-rich whole food ingredient
• rich in proteins, antioxidants, vitamins and minerals
• especially for use in food supplements and aquaculture
algility™ Chlorella
ROQUETTE Microalgae | June 2014 30
Thank you . We would like to invite you
on stand 516 to sample products
manufactured using microalgae flour.