Algal flour promises exciting future for delicious, low-fat food

Algal flour may provide a one-step solution to the challenges of fat-reduction in foods, with low-fat cookies, crackers, and salad dressings possible new arrivals on supermarket shelves, according to Solazyme-Roquette Nutritionals.

Consumer demand for healthy products is growing, but fat reduction in foods is complicated as fats play many roles in food, including adding texture, structure and flavor.

The imminent arrival on the market of Solazyme-Roquette Nutritionals’ high-lipid algal flour may solve many of these problems, however:“If you’d have told me we can make low-fat foods that taste like this, I would have said no way,” Leslie Norris, food applications development for Solazyme, told during a recent visit to the company’s HQ in South San Francisco.

During the visit, the correspondent sampled a range of algal flour products, including chocolate milk and honey mustard dressing, with a taste and mouth-feel as good, if not better, than their full-fat versions, but boasting reductions in fat by as much as 70 percent.

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