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Roquette’s New Microalgae Facility Increases Food Application Potential

18 Jun 2014 | A region on the move, Health, Nutrition and food

Roquette, a global leader in processing plant-based raw materials (corn, wheat, potatoes, peas and microalgae) introduces a production unit dedicated to microalgae at its industrial site in Lille Region.

Roquette introduces industrial production unit for microalgae at its Lestrem site. This industrial unit formally launches a new range of food ingredients made from renewable plant-based raw materials with exceptional nutritional potential. 
By  diversifying  its  range  with  microalgae  products,  the  Roquette  Group  answers  the  needs  of customers and consolidates its position as a global player in Food, Nutrition and Health.

A new generation of food ingredients produced at Lestrem 

First  appearing  on  Earth  around  2.5  billion  years  ago, renewable  microalgae  have, for  centuries,  been recognized for their nutritional qualities but remained little used until recently.  Within its new industrial unit in Lestrem, Roquette produces chlorella, a microalgae that is particularly rich
in nutrients and is grown for  a range of food ingredients, including:  

  • algility™ HL, whole algal flour, which was recognized as the most innovative ingredient of the year at the FIE Innovation Awards 2013.
    This whole food ingredient significantly improves the nutritional qualities of recipes (reduces fat, optimizes lipid profile) while preserving taste and texture.

  • algility™ HP, whole algal protein
    This whole food ingredient, which is under development, combines plant-based proteins (as an alternative toanimal proteins), fibers and unsaturated lipids. 

  • algility™ chlorella, a nutrient-rich whole food ingredient
    This whole food ingredient is rich in proteins, antioxidants, vitamins and minerals and is interesting for use, especially in food supplements and aquaculture.

Thanks  to  their  composition,  these  whole  food  ingredients  provide  both  nutrition  and  positive  sensory attributes on a daily basis. Numerous applications can benefit from algility™ ingredients robust nutritional and  functional  potential,  such  as  improving  the  softness  and  nutritional  profile  of  brioche,  providing detoxifying properties to smoothies, enriching soups with a new combination of plant-based proteins, and more. 

The Roquette Group’s expertise applied to the development of this new Microalgae channel

Since  the  2000s,  Roquette  has  strongly  believed  in  the  future  role  of  microalgae  in  food,  nutrition  and health. With its expertise in drawing value from agricultural raw materials, the Roquette Group invested in microalgae:  creating  a  dedicated  research  laboratory  in  2006;  leading  a  research  program  in  2008 (ALGOHUB®  supported  by  OSEO  now  Bpifrance);  acquiring  production  sites  in  Germany  in  2008  and China in 2009; and launching small-scale production at Lestrem in 2012, followed by the construction of the new industrial unit, which is now fully operational. The  level  of  industrial  and  commercial  production  is  the  fruit  of  Roquette’s  scientific  and  technological expertise in this new Microalgae channel.

A production unit at the heart of Roquette Group’s largest industrial site, at Lestrem 

The production unit at the Lestrem site cultivates chlorella by fermentation in a fully closed, protected and controlled environment.   “The industrial unit benefits from the whole infrastructure of the Lestrem site, the biggest of the Group’s 21 units and the biggest biorefinery in Europe. It also benefits from the Group’s expertise in fermentation and in launching and running Roquette’s industrial installations.” Guillaume Fichet, Lestrem Site Director, said. The unit has production capacity of 4,000 to 5,000 tons/year. 
 “Thanks  to  this  new  investment  in  microalgae,  Roquette  has  become  a  major  player  in  this  emerging sector.”  Sergio  Neves,  Global  Director  Microalgae  Business  Line,  said.  “We  are  convinced  that microalgae are an effective answer to consumer concerns about nutrition and well-being.”

About Roquette

Roquette, a French family-owned group with an international dimension, processes maize, wheat, potatoes, peas and microalgae, all renewable raw materials.  One of the world’s five leading starch manufacturing businesses, it offers its customers a wide range of products and solutions in the fields of Food, Nutrition and Health, as well as Plant-based Chemistry. Since its foundation over 80 years ago, its development has been based on innovation, passion for the job  and commitment to achieve.
Roquette operates in over 100 countries, has a turnover of 3.4 billion euros and currently employs 8,000 people.  Its mission: « Serving men and women by offering the best of nature ». 


Source : Roquette

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