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