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  • politicalcapitalspent politicalcapitalspent Feb 14, 2013 8:05 AM Flag

    Protein of the sea- IFT 2/13 article

    Protein of the Sea
    Combining vegetarian sources of protein with nutritional fats such as omega-3 fatty acids is increasingly becoming a significant strategy—one that may help propel the “protein boom” of the future. Take, for example, this microalgae-derived ingredient, described as an algal flour,

    there is also Almagine HP Whole Algalin Protein, a microalgae-derived ingredient that can enrich such formulations as baked goods, beverages, frozen desserts, dressings, sauces, soups, and other products. The new source of plant protein offers not only protein (50%), but insoluble and soluble fiber (20%), healthy lipids (14%), simple sugars (5%), and micronutrients (6%). The highly digestible plant protein has a protein digestibility corrected amino acid score of 72.5%. Its neutral flavor...

    Very comprehensive article on new innovations in the protein market. IFT publication 2/13

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