Overview. How it s made. What is microalgae? Microalgae via Fermenta;on. Cul;va;on Facili;es

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Neil Henderson
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Overview Microalgae: A New Way to Combine Texture

Specialist RoqueDe America Inc. What is microalgae?

photosynthe;c, aqua;c species that exist

5 billion years ago There are an es;mated 75,000

only a few dozen are exploited as alterna;ve and

This presenta;on will discuss speciﬁcally Chlorella

Free Brownie Muﬃn Brioche Consumer acceptability

less predictable: subject to climate, pollu;on,

climate Limited capacity of produc;on Autotrophic

Whole Food Outputs containing: Minerals Vitamins

Phospholipid Micronutrient s OUTPUT INPUT

Food, Feed Ø 1st Products: High Lipid Algal Flour;

degree of control (predictable) High quality and

1 Overview Microalgae: A New Way to Combine Texture and Nutri;on in Baking Kristen Coad Senior Bakery Specialist RoqueDe America Inc. What is microalgae? Microalgae refers to microscopic, unicellular, photosynthe;c, aqua;c species that exist individually, in chains, or in groups. Appeared 2.5 billion years ago There are an es;mated 75,000 species of microalgae, 50,000 have been studied and only a few dozen are exploited as alterna;ve and innova;ve sources of nutrients. This presenta;on will discuss speciﬁcally Chlorella protothecoides What is microalgae? How is microalgae produced? Proper;es and Characteris;cs Case Studies Gluten Free Brownie Muﬃn Brioche Consumer acceptability Regulatory Open Ponds How it s made LiDle control, less predictable: subject to climate, pollu;on, contamina;on Cheaper Photobioreactors Subject to climate Limited capacity of produc;on Autotrophic process Controlled, Pure Plant- Based Feed Mul(ple Whole Food Outputs containing: Minerals Vitamins Puriﬁed water Cul(va(on methods Lipid Protein Fiber Phospholipid Micronutrient s OUTPUT INPUT Carbohydrates Ø Loca;on: Lestrem, France Ø Markets: Food, Feed Ø 1st Products: High Lipid Algal Flour; High Protein Algal Flour; Green Chlorella High degree of control (predictable) High quality and high performance Only some strains can grow through fermenta;on Heterotrophic process Microalgae via Fermenta;on Cul;va;on Facili;es Ø Loca;on: Klötze, Germany Ø Markets: Cosme;cs, Feed, Food Fermenta(on 1

Proper;es of High 55% Insoluble fiber 45% Soluble fiber Frac;ons consist mainly of polysaccharides composed of

1% Phospholipid Trans- fat free, cholesterol free, rich in monounsaturated fady acids FaDy Acid Composi;on Fa=y

<2% Poly- unsaturated 14% C18:2 (w6) 10-16% C18:3 (w3) 0.5 2.

Oil SFA % / % fat HL algal flour 19 BuDer 67 Cream (30%) 77 Raw egg yolk 27 Olive oil 14 Canola oil 7 Palm oil 49 *

stearic C18:0 palmi;c C16:0 HL buder raw egg yolk cream (30%MG) Ingredients Gluten Free Control Gluten Free with

0 Baking Powder 0.2 0.2 Cocoa Powder 8.0 8.0 Vanilla Extract 0.9 0.9 Salt 0.2 0.2 High 0.0 2.0 Water 0.0 8.0 TOTAL 100.

2 Proper;es of High 55% Insoluble fiber 45% Soluble fiber Frac;ons consist mainly of polysaccharides composed of mannose and galactose Starch 15% Fiber 22% Ash 2% Sugars 1% Proteins 8% Lipids 52% More than 50% lipids Approx. 1% Phospholipid Trans- fat free, cholesterol free, rich in monounsaturated fady acids FaDy Acid Composi;on Fa=y acid composi(on High oil Mono- unsaturated 67% C18: % Saturated 19% C14:0 <2% C16: % C18:0 1-6% >C20:0 <2% Poly- unsaturated 14% C18:2 (w6) 10-16% C18:3 (w3) % 1 Similar to Olive Oil FaDy Acid Profile Comparison FaDy Acid Profile Comparison 35 Algal Oil Canola Oil Olive Oil SFA % / % fat HL algal flour 19 BuDer 67 Cream (30%) 77 Raw egg yolk 27 Olive oil 14 Canola oil 7 Palm oil 49 * Percent saturated fatty acid content linoleic C18:2 oleic C18:1 FaDy acid profile (%/total) stearic C18:0 palmi;c C16:0 HL buder raw egg yolk cream (30%MG) Ingredients Gluten Free Control Gluten Free with High Rice Flour Tapioca Flour Whole Egg Bu=er Granulated Sugar Baking Powder Cocoa Powder Vanilla Extract Salt High Water TOTAL Hardness (g) Gluten Free Brownie Hardness over Time Day 1 Day 2 Day 3 Day 4 Day 7 Day 10 Day 11 Control Prototype Greater sonness over ;me 2

Aerated Gluten Free Control Gluten Free with High Dryness Doughy SoTness Mel(ng Hardness Crumbly Gluten- free brownie Gluten- free brownie with High 18% Calorie Reduc;on 25% Fat Reduc;on 40%

1 Baking Powder 0.4 0.4 Salt 0.2 0.2 Vegetable Oil 15.0 8.3 Lecithin 0.2 0.2 Egg, Whole 15.4 15.4 Water 8.3 13.3 Vanilla Extract 0.8 0.8 Cranberries, Dried 16.7 16.7 Total 100.0 100.

3 Aerated Gluten Free Control Gluten Free with High Dryness Doughy SoTness Mel(ng Hardness Crumbly Gluten- free brownie Gluten- free brownie with High 18% Calorie Reduc;on 25% Fat Reduc;on 40% Saturated Fat Reduc;on Cranberry Ingredients Control Reduced Fat Muffin All Purpose Flour High Granulated Sugar Non- Fat Dry Milk Powder Calcium Propionate Baking Powder Salt Vegetable Oil Lecithin Egg, Whole Water Vanilla Extract Cranberries, Dried Total **High lipid microalgae was also used as a texturizing agent at 1%, replacing 0.5% flour and 0.5% oil Muffin Hardness over Time Greater sonness over ;me Texturized muffin has 1% high lipid microalgae added Similar water ac;vity and moisture content as control *All inclusions were excluded Moisture Content over Time Water Ac;vity over Time Op;mal sonness with similar moisture content can be achieved with 1% High added to the muffins The texturized and reduced fat muffins held onto water longer therefore extending the length of sonness in the product 3

Control Muffin 10% Calorie Reduc;on 37.5% Fat Reduc;on 44% Saturated Fat Reduc;on Reduced Fat Muffin Ingredients Control Prototype All Purpose Flour 48.0 49.0 Vital Wheat Gluten 1.5 1.5 High 0.0 5.

7 0.7 Bu=er 13.3 0.0 Water 12.4 31.4 Whole Egg 12.1 0.0 Total 100.0 100.

Before descrip;on: Do you consider the use of algae based ingredients in the composi;on of a cookie to be 2 Aner descrip;on: A new natural, plant based ingredient extracted from algae has been

4 Control Muffin 10% Calorie Reduc;on 37.5% Fat Reduc;on 44% Saturated Fat Reduc;on Reduced Fat Muffin Ingredients Control Prototype All Purpose Flour Vital Wheat Gluten High Granulated Sugar Corn Syrup, 42 DE Salt Maltodextrin, 2 DE Yeast Dough Condi;oner, Lametop Sodium Stearoyl Lactylate Vanilla Extract Bu=er Water Whole Egg Total Control Brioche BuDer and Egg Free Brioche Op;mal Sonness Enhanced Freshness 35% Calorie Reduc;on 75% Fat Reduc;on 100% Saturated Fat Reduc;on Source: IFOP survey, 2012 Consumer acceptability 1 Before descrip;on: Do you consider the use of algae based ingredients in the composi;on of a cookie to be 2 Aner descrip;on: A new natural, plant based ingredient extracted from algae has been developed for making baked goods with improved nutri;on. This ingredient is an alterna;ve to tradi;onal fats, with a similar lipid profile as olive oil without interfering with the taste. Would you say that the presence of this algae based ingredient in the composi;on of a cookie is Regulatory Kosher, Halal Cer;fied GMO- Free Gluten Free Naturally derived, sustainable GRAS status in USA Labeled as: Whole algal flour Whole algal powder 4

Summary Chlorella protothecoides is a unicellular microorganism that under specific fermenta;on condi;ons, can exhibit a favorable composi;on desired in the food industry Chlorella protothecoides (a.

5 Summary Chlorella protothecoides is a unicellular microorganism that under specific fermenta;on condi;ons, can exhibit a favorable composi;on desired in the food industry Chlorella protothecoides (a.k.a. high lipid microalgae) can be used in baked goods for fat and oil replacement This gives an op;mized nutri;onal profile while extending shelf life Ques;ons? Kristen Coad Bakery Senior Specialist RoqueDe America Inc. kristen.coad@roquede.com (630)

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