Allma introduces crispy snack and food ingredient that blends rice cereals with Chlorella vulgaris powder
Portuguese microalgae supplier Allma has launched Chlorella Crunches, a new concept that blends rice cereals with sun-grown Chlorella vulgaris powder to create a natural and nutritious crispy snack and food ingredient.
The product will be shown by the company at HiE 2014 on Stand F89.
Chlorella Crunches are available in a number of sizes, shapes and flavours and with varying concentrations of Chlorella. They can be seasoned and eaten alone as a tasty and healthy snack, or included in a salty snack mix. Alternatively they can be included in yoghurts, breakfast cereals, snack bars, soups, salads and many more foodstuffs.
The new snacks contain Allma’s sun-grown Chlorella powder blended with white rice powder sourced from Europe. They are free of GMOs, gluten and all other major allergens.
Chlorella Crunches work equally well in sweet and savoury products
Sofia Mendonça, Business Development Manager at Allma, said Chlorella Crunches have a crispy texture that adds depth and excitement to all kinds of food products. They are available in several sizes and shapes, and a range of flavours, which makes them extremely versatile.
'They work equally well in sweet and savoury products and – thanks to Chlorella’s nutrition profile – provide the opportunity to boost the health credentials of products in a wide range of categories,' she said.
Allma's Chorella is a rich, natural and 100% vegetable source of protein, including all nine of the essential amino acids. It also contains significant levels of omega 3 and 6 oils, complex carbohydrates, phytonutrients including lutein, beta-carotene, chlorophyll and zeaxanthin, and a spectrum of vitamins and minerals that are essential for a healthy life.
Mendonça added: 'We are focused on adding value to Chlorella and working closely with companies to help them develop new products that really exploit the potential of this amazing ingredient. Microalgae production is very sustainable and Chlorella is emerging as the food of the future.'