12.04.17
Algaia’s new alginate line, Satialgine DVA, has been launched as a dairy and non-dairy/vegan alternative in the premium dessert space. Consumers with food sensitivities to dairy or eggs, a desire for vegan options, or wanting low-fat alternatives to high fat desserts like flan, can benefit from Algai’s formulation, the company said.
AIDP is the exclusive distributor for Satialgine DVA in North America.
“We’re excited to support Algaia’s efforts to promote this remarkable ingredient the U.S., Mexico and Canada,” said AIDP President, Mark Thurston. “One of the biggest demands is for clean label ingredients in food technology, the alginate products have many opportunities for applications in food manufacturing.”
One challenge has been to prevent interaction of alginate with calcium. According to Fabien Canivet, applications manager for Algaia, the Satialgine series is an easy-to-use solution providing innovative texture options for the dairy industry, offering a rich creamy profile with a low fat advantage. Mr. Cavinet added that it can also be used in non-dairy desert formulations based on soy, almond or coconut.
Key alginate properties such as solubility at low temperatures can help manufacturers save time and energy, preserve sensitive ingredients (vitamins, flavors), and reduce fat oxidation making the overall process and product more cost-effective.
Algaia harvests brown algae just a few miles from its plant in Brittany, France, to ensure a constant fresh, local supply of the raw material. The company minimizes transportation time prior to processing, reducing greenhouse gas emissions and need for seaweed preservation, which enhances the functionality of the alginate, according to Federic Faure, Business Development Director.
Algaia is a biomarine company headquartered in Paris, with an R&D center in Normandy and production facility in Brittany (close to the second-largest harvested fresh seaweed biomass in continental Europe). The company is ISO 9001 and FSSC 22000- certified, its product lines are Kosher and Halal certified.
AIDP is the exclusive distributor for Satialgine DVA in North America.
“We’re excited to support Algaia’s efforts to promote this remarkable ingredient the U.S., Mexico and Canada,” said AIDP President, Mark Thurston. “One of the biggest demands is for clean label ingredients in food technology, the alginate products have many opportunities for applications in food manufacturing.”
One challenge has been to prevent interaction of alginate with calcium. According to Fabien Canivet, applications manager for Algaia, the Satialgine series is an easy-to-use solution providing innovative texture options for the dairy industry, offering a rich creamy profile with a low fat advantage. Mr. Cavinet added that it can also be used in non-dairy desert formulations based on soy, almond or coconut.
Key alginate properties such as solubility at low temperatures can help manufacturers save time and energy, preserve sensitive ingredients (vitamins, flavors), and reduce fat oxidation making the overall process and product more cost-effective.
Algaia harvests brown algae just a few miles from its plant in Brittany, France, to ensure a constant fresh, local supply of the raw material. The company minimizes transportation time prior to processing, reducing greenhouse gas emissions and need for seaweed preservation, which enhances the functionality of the alginate, according to Federic Faure, Business Development Director.
Algaia is a biomarine company headquartered in Paris, with an R&D center in Normandy and production facility in Brittany (close to the second-largest harvested fresh seaweed biomass in continental Europe). The company is ISO 9001 and FSSC 22000- certified, its product lines are Kosher and Halal certified.
