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
Algae suitable for noodles and pasta 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
