Solazyme algal protein powers TwinLab CleanSeries

Solazyme algal protein powers TwinLab CleanSeries

Twinlab’s just-launched CleanSeries Veggie Protein Powder features Solazyme’s breakthrough algal protein ingredient.

Solazyme Inc. (NASDAQ: SZYM), a leader in microalgae food ingredients, and Twinlab Corp., a leading manufacturer and marketer of high quality, science-based, nutritional supplements, announced the launch of Twinlab’s CleanSeries Veggie Protein Powder featuring Solazyme’s breakthrough algal protein ingredient.

Solazyme’s whole algal protein is a vegan whole-food source, microalgae-derived, non-allergenic, and naturally rich in fiber, healthy lipids, and micronutrients. It has a neutral flavor profile that can be incorporated easily into products for protein fortification, and is a complete functional food containing at least 50 percent protein by weight and 15 to 20 percent dietary fiber.

“We see the launch of the CleanSeries Veggie Protein Powder as a clear indicator of market demand for our algal based protein ingredient,” said Jean-Marc Rotsaert, chief operating officer of Solazyme. “The market has never been stronger for a new source of quality protein that matches the emerging consumer demands and we look forward to continuing to innovate food ingredient solutions through our revolutionary platform.”

Twinlab CleanSeriesSports Nutrition, one of Twinlab’s latest innovations, is a series unlike any other: it contains no artificial flavors, sweeteners, colors, or parabens, is part of NSF’s Tested & Certified program. It is further batch-tested for banned substances as part of HFL’s Informed Sport Program.

“CleanSeries represents a new standard in sports nutrition, helping us serve athletes in search of “clean” supplements that don’t sacrifice performance for peace of mind,” said Marc Stover, Twinlab’s director of marketing. “Solazyme’s pure algal protein is truly a breakthrough whole food ingredient and we strongly believe there will be wide market adoption of the Veggie Protein Powder based on the qualities this new ingredient brings to it.”


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