Algae in bread and other bakery products
- e-number free: bread and other bakery products are free of E numbers.
- essential nutrients: source of protein, fatty acids and antioxidants.
- salt reduction: bread and other bakery products can contain up to 30% less salt.
- algae can improve the structure of bread, support binding and may prolong shelf life.
Algae are a source of protein, fatty acids, antioxidants, vitamins, minerals and fibres. In sweet and savoury bakery products, you can directly add algae as a dry powder to the dough.
Algae are available in various colour and taste profiles. Use algae in sweat and savoury recipes. Our algae range from white and yellow to a natural dark green and from a neutral to a strong umami taste profile. Phycom microalgae have consistent quality and superior purity
Did you know that we helped the Dutch Weed Burger develop their bun?
Benefits of Phycom algae in bread and other bakery products
Algae suitable for bread and bakery applications
Chlorella sorokiniana
Intense green natural colourant
Characteristic umami flavour
Composition: 5% fatty acids,
20% fibre, 38% protein
Chlorella vulgaris
Intense green natural colourant
Mild umami flavour
Composition: 15% fatty acids,
30% fibre, 40% protein
Golden Chlorella®
Natural yellow colour
Sweet corn-like flavour
Composition: 14% fatty acids,
34% fibre, 37% protein
®Trade mark of Alver World SA
Parachl. kessleri Sol
Deep yellow to ocher colour
Creamy near nutty flavour
Composition: 9% fatty acids,
19% fibre, 29% protein
