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 add algae as a dry powder directly 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

We will gladly use our know-how to help you identify innovative product applications involving microalgae. We have experience with product development in the bakery segment. So, Phycom can help you develop bread and other bakery products containing microalgae. Contact us and discover the possibilities for your product. 

Algae suitable for bread and bakery applications

Chlorella sorokiniana

Dark green natural colourant - Characteristic umami flavour - Composition: 14% fatty acids, 14% fibre, 40% protein

Chlorella vulgaris

Fine, intense green natural colourant - Mild umami flavour - Composition: 14% fatty acids, 32% fibre, 22% protein

Golden Chlorella

Golden Chlorella

Naturally golden yellow in colour Sweet almost corn-like flavour Composition: 11% fatty acids, 9% fibre, 31,6% protein