Food & beverage: First wave of products will hit shelves in late 2014 and Q1, 2015
As for the food side of the business, things are progressing very nicely, despite the aborted tie up with Roquette (more of this later), says Mark Brooks, SVP, general manager food ingredients, who joined the team from Cargill’s Truvia stevia business in April.
Products containing Solazyme’s AlgaVia-branded whole algal vegan proteins and whole algal flours (both manufactured in Peoria, Illinois) will start hitting store shelves later this year, while products containing its award-winning ultra-stable high oleic algal oil (made in Clinton, Iowa) should follow in 2015.
Bakery and beverage applications are likely to hit shelves first, predicts Brooks, but application work is progressing with everyone from specialized sports and nutrition companies interested in a new source of vegan protein, to food and beverage multinationals interested in healthy indulgence.
Solazyme has also struck deals with ingredients distributors ET Horn and Univar in the US and FX Moraelis in Mexico to access the broadest possible range of customers, adds Brooks, while Unilever - which is working with Solazyme in its home and personal care - is also discussing opportunities in its food businesses, adds Rakitsky.
Pictured: Sally Aaron (director, product marketing, food ingredients) and Mark Brooks (SVP and general manager, food ingredients)