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. Phycom microalgae have consistent quality and superior purity.
Benefits of microalgae in bread and other bakery products
Salt reduction: bread and other bakery products can contain up to 30% less salt.
Taste: microalgae have a pleasant “umami” flavour.
Essential nutrients: source of protein, fatty acids and antioxidants.
E number-frees: bread and other bakery products are free of E numbers.