Phycom can help you develop noodles and pasta containing microalgae. More and more alternative raw materials are being used in noodles and pasta products. And there is more colour variety as well. Microalgae give noodles and pasta a natural green colour and a unique “umami” flavour. Phycom microalgae have consistent quality and superior purity.
Benefits of microalgae in noodles and pasta
Colour: a beautiful, natural green colour.
Taste: “umami” is already a well-known concept in professional kitchens, as the fifth of the basic taste groups.
Essential nutrients: source of protein, fatty acids and antioxidants.