Nutritional Outlook

Nutritional Outlook, April 2018

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■ NUTRITIONAL OUTLOOK 36 APRIL 2018 Marine Ingredients our growing and processing methods, and ultimately, our product." T e company was, Capelli asserts, the f rst in the world to produce certif ed-organic astaxanthin, for instance. Iceland-based Algalif is another algae supplier putting sustainabili- ty and environmental stewardship at the fore. Simon Seward, Algalif 's global business director, explains, "We make use of the purest water and renewable energy to produce our premium astaxanthin, branded as Astalif. One-hundred percent of our manufacturing facility is pow- ered by geothermal energy." T e company also uses a specialized, proprietary lighting system that reduces overall energy consump- tion by 50% in addition to providing for optimal microalgae growth, productivity, and yield. Water consumption is tightly controlled, with production methods that allow for 0% evaporation, Seward says. "Al- galif doesn't have to cool, heat, or move water during our production process, allowing us to conserve water and energy" in its custom-built 50,000-sq-ft facility. Algaia, the producer of Satialgine and Algogel, is aiming to con- tinuously improve its production processes to reduce environmen- tal impact via carbon-dioxide emissions, waste production, and less chemical use, CEO Bohin shares. T e company mostly processes fresh brown seaweed harvested from the French Iroise Sea located 12 miles away from the plant and extracts its "valuable actives" using ISO- and FSSC-certif ed processes. "A strong relationship with local govern- ment and environmental agencies is critical for better management of the available pool of brown seaweed," he says. Algae's Appeal Last June, Nutritional Outlook's editor, Jennifer Grebow, wrote that al- gae's appeal "has everything to do with how algae addresses today's demands for plant-based, sustainable ingredients," and her assertion remains true. T e plant can and will attract widespread interest from whole swaths of consumers: vegans/vegetarians/f exitarians, "clean" eaters, informed label-readers, those who are ecologically minded, and others. What's more, formulators and brands can invest in algae and algae derivatives and have available to them an ingredient with extensive and still-uncharted health and wellness benef ts, as well as extreme versatility for improving foods, beverages, and supplements. As pointed out by Kemin's technical services associate for BetaVia ingredients, Chris Sadewasser, and its product manager, Josh Swalla, "T e use of many varieties of algae provides an interesting solution for dif erent products in a wide range of markets. For the dietary- supplement and functional-food market, consumers are becoming more aware of the nutritional benef ts of algae, especially in the U.S. where it has not been a usual part of the diet. T ere is growing con- sumer demand for naturally sourced, nutrient-dense ingredients in food and dietary supplements, and manufacturers are starting to recognize algae as a better option for meeting this demand." Maureen Kingsley is a freelance writer, editor, and proofreader based in Los Angeles. She covers a variety of industries, includ- ing medical technology, food-ingredient manufacturing, and cinematography.

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