Human Care For Food | Olmix

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Human Care For Food

Algae-based ingredients for the food industry







For food range

For Food range from Olmix Human Care offers solutions meeting consumers main expectations.

Fibersea®

Texture and structure

Algaebased solutions

For Food

Emulsea®

Long lasting emulsion
  • Clean-label
  • Allergen-free*
  • Vegan
  • With improved nutritional profile

The use of ingredients of natural origin, our good manufacturing practices and our high quality control guarantee the best natural food ingredients.

 

Algae-based ingredients: the solution to current food trends

For Food range from Olmix Human Care division offers algae-based ingredients providing solutions to current food trends in a wide range of applications: sauces and dressings, bakery, vegan, dairy or meat products. For Food range aims at three targets :

  • Reduction of additives.
  • Improvement of nutritional content
  • Replacement of specific ingredients (allergens, ingredients from animal origin)

Algae have many advantages such as functionality, naturality, nutritional benefits and does not contain any major allergens making them a first-choice resource for the successful development of clean-label products.

Our products

Coming from quality seawater, the best of French marine algae is carefully selected among the 800 species of marine algae existing on the 2,730 kilometers of Brittany coastline and gently processed to potentiate their natural benefits allowing us to offer a unique range of algae-based ingredients of high quality.

Fibersea®

Texture and structure

 

Application:

Soups, sauces and marinades. Fibersea® allows to:

  • Realize a marinade with an improved adhesion and which allows a homogeneous coverage on meat.
  • Formulate a clean-label rocket pesto with drastically reduced syneresis.

Bakery and pastry. Fibersea® allows to:

  • Formulate a gluten free bread, with a nice homogenous crumb and improved sliceability.
  • Reduce fat content without adversely affecting the texture or the taste (30% reduction).
  • Reduce biscuit breakable without affecting organoleptic properties.

Veggie. Fibersea® allows to:

  • Formulate a vegan burger with a less crumbly and more homogeneous texture.
  • Realize falafels with a pleasant consistence in mouth and less crumbly texture.

Key features:

Syneresis reduction, Texture and Structure.

Strengths:

Clean-label, Natural origin, Allergen-free*, Vegan, Nutritional benefits.

Product available in organic quality.

 

*According to (EC) N° 1169/2011 and its amendments.

Emulsea®

Long-lasting emulsion

Application:

Soups, sauces and marinades. Emulsea® allows to formulate:

  • A clean-label vegan mayonnaise stable over time and with a nice creamy texture.
  • A vinaigrette with 50% less fat and with a smooth and creamy texture.

Veggie. Emulsea® allows to realize vegetable galettes with a better hold and a pleasant texture in mouth.

Dairy products. Emulsea® allows to formulate a vanilla ice-cream with a creamy texture.

Key features:

Dephasing reduction, Alternative to egg yolk, Fat reduction.

Strengths:

Clean-label, Natural origin, Allergen-free*, Vegan, Nutritional benefits.

Product available in organic quality.

 

Emulsea® was recognized in 2018 with the PACI Award (Preparation/Culinary Aids/Ingredient) and Sirha 2019 Innovation Award. 

 

*According to (EC) N° 1169/2011 and its amendments.

Applications of the products

Detailed benefits for different types of products

Sauces, soups & marinades

  • Reduced fat content
  • Long-lasting emulsion
  • Fibre enrichment (30%)
  • Adhesion

Bakery and pastry

  • Gluten free
  • Reduced fat content
  • Reduced checking / breakage
  • Egg reduction

Dairy products

  • Reduced syneresis
  • Overrun improvement
  • Fibre enrichment (30%)

Meat products

  • Structure
  • Reduced fat content
  • Yield improvement
  • Spreadability

Fish products

  • Structure
  • Reduced fat content
  • Yield improvement
  • Spreadability

Veggie products

  • Structure
  • Spreadability
  • Sliceability

Beverages

  • Reduced syneresis
  • Fibre enrichment (30%)
  • Pulpiness

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