Better bread and other bakery products
Phycom can help you develop bread and other bakery products containing microalgae. Two key trends are important: salt reduction in bread and other bakery products on the one hand, and the desire for artisanal, natural ingredients on the other. Microalgae are not only a natural, sustainable ingredient but are also suitable as a natural flavouring and salt substitute in bakery products. Algae can improve the structure of the bread, support binding and may help replace gluten. Phycom microalgae have consistent quality and superior purity.