date:Oct 08, 2013
as well as a complete food oils portfolio.
It can replace eggs, butter, milk and other lipid ingredients, providing a unique solution for gluten-free, sweet and savory baking applications.
Solazyme COO Jean-Marc Rotsaert said, Solazyme's Whole Algal Flour provides significant opportunities for the bakery industry to dramatically improve the nutritional profile of their products while delivering the sensory experience consumers demand.
We are excited to be showcasing this breakthrough lipid in