The USP of the variants White and Yellow Chlorella vulgaris is their sensory profile. Compared to conventional, intensely green-colored products, these new offerings are more neutral visually and deliver a discrete taste profile, yet still have the same unique nutritional value.
As a natural plant-based source of protein containing all the essential amino acids, the powders are suitable for use in health-promoting foods, drinks and dietary supplements.
The company said detoxifying and antioxidant properties make them a useful ingredient for positionings in the health and wellbeing sector – for instance, for products supporting immune health. Due to the increasing demand for plant-based food solutions, for example, in bakery and confectionery, in ice creams, mayonnaises and snacks, Yellow Chlorella works well 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 effective texturizing and thickening agents. Yellow Chlorella can also be used as a natural food coloring agent. The products are available dried or as a paste, with variable protein functionality.
Allmicroalgae conducted R&D activities in collaboration with a Portuguese university. Key to their improved sensory properties is the reduction of chlorophyll content, which can be achieved under heterotrophic fermentation of novel strains of C. vulgaris.
“In light-colored end products in particular, the use of C. vulgaris as an ingredient has been very limited,” said Joana Laranjeira da Silva, plant manager at Allmicroalgae.
“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, fiber 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.”
As well as providing 35-40% protein content, Yellow and White C. vulgaris also contain more than 20% of dietary fiber. They are also a source of polyunsaturated fatty acids (PUFAs), namely the Omega 3, 6 and 9 fatty acids, and contain minerals and vitamins such as vitamin B2 and B12, as well as zinc and phosphorus.
Thanks to their nutritional composition, the company said health claims are also possible in the EU. 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.
White and Yellow Chlorella 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.