Milling & Baking News - November 16, 2010 - 48

Supplier Innovations 

Egg-free glaze reduces costs
Arla Foods Ingredients, Viby, Denmark, has launched
Multilac BK1111, an egg-free glaze and alternative to liquid
pasteurized egg that typically reduces raw material costs
by 10% to 30%, according to the company. Bakers may use

the ingredient to give shine and golden color to such baked
foods as bread, croissants, pastry and biscuits. In most cases
bakers may leave product labels unchanged when switching
to the patent-pending invention.
"Multilac BK1111 is based on our own innovative technology," said Soren Rothbol Norgaard, head of Arla Food Ingredients' bakery application center. "Although we have sold
similar egg-free solutions for specific bakery products, this
is the first all-around solution in our range."
Arla Foods Ingredients has a U.S. office in Basking Ridge, N.J.
For more information, visit www.arlafoodsingredients.com.

Omega-3 from algae oil
works in baked foods
The new Lyc-O-Mega 10AL provides omega-3 fatty acids
to baked foods and confection items and is free from fish
odor, according to Israel-based LycoRed, Ltd. The ingredient
is produced from docosahexaenoic acid (DHA) algae oil instead of fish oil. P.L. Thomas, Morristown, N.J., will distribute the ingredient in the United States.
"We succeeded in creating a unique omega-3 formula
thanks to our proprietary microencapsulation technology,"
said Udi Alroy, vice-president, global marketing and sales
for LycoRed. "It provides all the health benefits of omega-3
that is derived from fish source, with a perfect bland taste
for a wide range of applications."
Trials have been conducted in chocolates, crackers and
bread fortified with Lyc-O-Mega 10AL. A 5-gram chocolate
tablet, for example, contained 5 mg of DHA.
For more information, e-mail info@lycored.com or visit
www.lycored.com or www.lycopene.com.

Joint venture to focus on
ingredients from algae
Solazyme, Inc., South San Francisco, and Roquette
Freres, Lestrem, France, have signed a joint venture agreement to produce, commercialize and develop the market
for microalgae-derived food ingredients, subject to regulatory approvals and notifications, the two companies said
Nov. 8. The joint venture, Solazyme-Roquette Nutritionals, will begin operating early in 2011. The company plans
to launch a variety of oil, protein and fiber-based products.
"Solazyme and Roquette share a very clearly-defined vision
that microalgae will provide a major new class of food ingredients, and we enter this j.v. very enthusiastic about the future,"
said Guy Talbourdet, chief executive officer of Roquette.
Jonathan Wolfson, c.e.o. of Solazyme, will be c.e.o. of Solazyme-Roquette Nutritionals. Roquette, a starch and starch
derivatives company, will fund and build a commercialscale manufacturing plant that the joint venture will own.
The plant's annual production capacity will be in the tens of
thousands of tons, and it will be located at a Roquette corn
wet milling plant. Roquette also will provide upfront licensing payments to Solazyme and working capital to fund the
joint venture until reaching profitability.
While Solazyme has microalgae-based technology,
Roquette has been developing a microalgal nutritional
platform while selling algae-based nutritional products.
"Roquette is a family-owned company with outstanding values
that create the basis for a long-term relationship with Solazyme,"
Mr. Wolfson said. "Combined with Solazyme's technology, the
joint venture is extremely well-equipped to commercialize revolutionary natural products into the food industry that provide all of
the performance benefits consumers have come to expect, while
providing the improved nutritional profiles they deserve."
Marc Roquette, chairman of Roquette, said, "We believe
that along with Roquette, Solazyme possesses the most
innovative microalgal food ingredient technology in the
world, and we look forward to using our extensive skills
and assets to help bring this technology to market."
For more information, visit www.roquette.com or
www.solazyme.com.

Beta glucan ingredient
available in U.S. market
Biovelop AB, Kimstad, Sweden, now offers PromOat, an
ingredient with beta glucan from oats, in the United States.
The company has developed a patented
method for separating the beta glucan in oats
as a colorless and taste-neutral power. Besides baked foods, other applications include
beverages, sauces and meat products.
Incorporating PromOat may allow a product
to qualify for the Food and Drug Administration-approved claim: "Soluble fiber from foods
such as (source/product), as part of a diet low
in saturated fat and cholesterol, may reduce
the risk of heart disease. A serving of (name of
food) supplies x grams of the 3 grams of soluble fiber from beta
glucan necessary per day to have this effect."
For more information, e-mail promoat@biovelop.com or
visit www.promoat.com.

For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
48 / November 16, 2010 Milling & Baking News

bakingbusiness.com / world-grain.com

http://www.arlafoodsingredients.com http://www.roquette.com http://www.solazyme.com http://www.lycored.com http://www.lycopene.com http://www.promoat.com http://www.bakingbusiness.com http://www.world-grain.com

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