Algae by Phycom, better planet, better health
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.
Spelt loaf
Want to know what Phycom can do for your product? Phycom will gladly use its expertise to help you identify innovative product applications involving microalgae.
Curious? Contact us for more information