Colorful raw italian pasta

Algae in noodles and pasta

  • colour: a beautiful, natural green or yellow colour, depending on the algae species.
  • taste: “umami” is already a well-known concept in Asian cuisine, the fifth of the primary taste groups.
  • essential nutrients: source of protein, fatty acids and antioxidants.

Algae are a source of protein, fatty acids, antioxidants, vitamins, minerals and fibres. While mixing dough, you can add algae as a dry powder to noodles and pasta.

Algae are available in various colour and taste profiles. 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 .

Benefits of Phycom algae in noodles and pasta

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 pasta and noodle products containing microalgae. Contact us and discover the possibilities for your product. 

Algae suitable for noodles and pasta applications

Chlorella sorokiniana powder

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

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