Nutritional Outlook

Nutritional Outlook, April 2018

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■ NUTRITIONAL OUTLOOK 34 APRIL 2018 Marine Ingredients bars, drinks, and even astaxanthin 'eggs,' and these products are beginning to be accepted by consumers." AstaReal's (Burlington, NJ) Karen A. Hecht, PhD, scientif c af airs manager, explains that her company's astaxanthin's oleoresin is also suitable for a wide variety of applications, in- cluding softgels, liquid capsules, chocolate, gummies, baked goods, and protein shakes. For incorporating astaxanthin oleoresin into more aqueous products, the company devel- oped a water-soluble powder. "AstaReal cold- water-soluble 2.5% astaxanthin powder has excellent stability and dispersion characteris- tics for incorporation into instant drinks for numerous applications," Hecht explains, "in- cluding sport and beauty." For RTD beverages, the company developed a liquid astaxanthin emulsion that also works well for shots, water enhancers, and candies. While astaxanthin is perhaps the best- known algae-based ingredient in North America and is regarded as a potent antioxi- dant associated with inf ammation reduc- tion, membrane preservation, and cardio- vascular health, other algae derivatives of er potential wide-ranging wellness benef ts as well. In September of last year, for instance, Kemin (Des Moines, IA) launched two pro- prietary algae-sourced ingredients for its BetaVia product line: BetaVia Pure and Beta- Via Complete. Both are derived from a strain of Euglena gracilis. BetaVia Pure consists of greater than 95% algae-derived beta-glucans, which the company says is the highest purity of beta-glucan currently available on the mar- ket. BetaVia Complete is a nutrient-dense, dried whole-algae fermentate comprising greater than 50% beta-glucans. T e two in- gredients are being marketed for immune health to both functional-food and -bever- age customers and the global supplements industry. To expand the market for its lipid-rich and protein-rich whole-microalgae ingredients, branded as AlgaVia, Corbion is working with "leading food companies and sustainable food innovators in the U.S., Europe, and South America on new projects…including savory snacks, salad dressings, cereals, cheese ana- logs, cookies, coatings, cooking sauces, yo- gurts, and ready-to-mix supplements." With its commercialization partner, Bunge Ltd. (White Plains, NY), the company even has a launch planned of AlgaeButter, a "palm-free, non-hydrogenated, vegan solution for bak- ery, spreads, and confectionery applications," Rakitsky adds. Sustainable, Low-Footprint Production Is Possible Among the many characteristics that make algae a plant-based food of high interest is its ability to be produced in a sustainable and energy-conscious way. "Growing algae is one of the most sustainable and environmen- tally friendly means of delivering nutrition to people and animals," says AlgaeHealth's Bob Capelli. Capelli says that AlgaeHealth and its parent company, BGG, invest 5% of their revenues into R&D, which is "a big number," he says, "and it has allowed us to make some breakthrough improvements to our farm,

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