The imminent arrival on the market of Solazyme-Roquette Nutritionals’ high-lipid algal flour may solve many of these problems, however:“If you’d have told me we can make low-fat foods that taste like this, I would have said no way,” Leslie Norris, food applications development for Solazyme, told FoodNavigator-USA.com during a recent visit to the company’s HQ in South San Francisco.
During the visit, the correspondent sampled a range of algal flour products, including chocolate milk and honey mustard dressing, with a taste and mouth-feel as good, if not better, than their full-fat versions, but boasting reductions in fat by as much as 70 percent.
