Solazyme Inc. (NASDAQ:SZYM), a renewable oil and ingredients company, is pleased to announce that the U.S. Food and Drug Administration (FDA) has issued a favorable response to Solazyme’s notification which concludes that high-oleic algae oil is generally recognized as safe (GRAS) as an ingredient in food products under the intended conditions of use.
This No Questions letter will further pave the way for mainstream adoption of superior quality oleic algae oil with unprecedented functional, performance and nutritional benefits, enabling the creation of new products that meet consumer demand for healthy, sustainable ingredients.
Solazyme’s portfolio of high oleic algae oils are unique in that they can offer an unprecedented amount of healthy monounsaturated fat (omega-9s), and zero trans fat with exceptional stability and low levels of saturated fat. They have a very light color and neutral flavor allowing the flavor of foods to come through in recipes. Solazyme’s High Stability High Oleic algae oil received the prestigious 2014 Innovation Award from the Institute of Food Technologists.
“We’re committed to delivering innovative ingredients that are better for both people and the planet. Our algae oils offer more favorable fat profiles than olive oil, and higher smoke points than canola, helping customers respond to the growing demand for great tasting and nutritious food,” said Mark Brooks, SVP, Solazyme Food Ingredients.
Solazyme has also received FDA No Questions letters for the whole food ingredient products currently offered within the AlgaVia™ portfolio, including Whole Algal Protein and Whole Algal Flour.
Whole Algal Protein is a vegan-friendly, gluten-free product that contains a rich collection of protein with fiber, lipids and micronutrients such as lutein and zeaxanthin. With a protein that is protected by a natural cell wall, this ingredient enables fortification in challenging applications such as low pH beverages, dressings and crackers.
Whole Algal Flour is a trans-fat- and cholesterol-free lipid powder that enables the creation of healthier products with satisfying taste and texture. This new fat source enables the reduction or replacement of dairy fats, oil and egg yolks.