Roquette took up the challenge of developing an industry devoted to microalgae. This innovation strategy began with the creation of a program, ALGOHUB™, bringing together 13 partners, and the take-over of a German company specialized in microalgae cultivation, and more especially Chlorella.

« Let food be your medicine and medicine your food. » Hippocrates
That is the challenge of the 21st century for food industries and public authorities. Society has become aware of the close links between diet and nutrition. That is how some strong trends appeared such as naturality, search for high quality standards, and launch of “better-for-you” products. In 2008, the information “product of natural origin” was mentioned on one new product out of 4. Figures speak for themselves: world demand for nutraceutical ingredients is expected to rise by 6.2% per year, to reach $21.8 billion in 2013. Stakes are to improve nutritional profile while preserving sensorial properties of finished products, by adding innovative ingredients for example.

Are you looking for a natural ingredient? An ingredient perfectly integrated in a sustainable policy? An ingredient having an amazing potential in health and wellness? One solution is among us for centuries: microalgae. Discovered some centuries ago and only recently well-known, microalgae have been identified as an extraordinary diverse group with at least 30,000 species. These microorganisms, at the origin of the food chain, have been explored as an alternative and unconventional source of nutrients. Inspired by their properties and potential, Roquette took up the challenge of developing an industry devoted to microalgae. This innovation strategy began with the creation of a program, ALGOHUB™, bringing together 13 partners, and the take-over of a German company specialized in microalgae cultivation, and more especially Chlorella.

The adventure of Chlorella

Appeared on Earth 2.5 billion years ago, Chlorella is a green, fresh-water alga growing in large and diverse ecosystems. This microalga was discovered in 1980 by M.W. Beyerinck (Netherlands). Besides Spirulina, Chlorella is one of the most important species in the microalgal industry. This success is mainly due to its nutritional properties which have been assessed in many scientific studies. Its potential for Nutrition and its natural and sustainable image are perfectly in tune with the “offering the best of nature” trend.

A natural resource bursting with nutrients

Owing to a fascinating nutritional composition, Chlorella can contribute to the daily intake of many nutrients. It provides¹:

• high-quality proteins, representing more than 50% of Chlorella dry mass,
• a lipid profile of quality, with a high proportion of unsaturated fatty acids and particularly the omega-3 α-linolenic acid,
• pigments such as chlorophyll (about 3%) and carotenoids (lutein, α- and β-carotene),
• vitamins (especially B12, C and E) and minerals (K, Mg, Ca, Fe, Zn, Cu, Cr), representing approximately 10% of Chlorella composition. 

Those compounds have important physiological functions. Lutein, in particular, is involved in eye's health and retinal composition². Vitamin B12 also plays a role in many body functions and metabolic pathways, and is lacking in some groups of population such as vegetarian people. In order to strengthen our knowledge on those two nutrients, Roquette is carrying out specific studies on bioavailability.

A promising health potential

Apart from its nutritional composition, Chlorella also offers many potential health benefits, the best documented being its detoxification and immunomodulation properties.
Chlorella seems to play a role in the detoxification of heavy metals^3,4, organic pollutants^5,6 (pesticides, PCBs, dioxins, etc.) and endotoxins⁷. These effects have been observed mainly in the environment or in animals but also in humans. Indeed, Chlorella has been shown to increase urinary and/or fecal excretion of some toxins, and to decrease their gastrointestinal absorption or their hepatic accumulation. Pigments contained in algal cell wall such as sporopollenin or chlorophyll may be implied, through sequestration and/or re-absorption of the toxic compounds of foods and tissues, favoring their elimination. Moreover, human studies have shown that Chlorella may reduce the maternal transfer of dioxins to the child during pregnancy⁸ and lactation⁹. 

Chlorella may also have immunomodulation properties. Chlorella vulgaris extracts administered to mice or rats have been shown to improve the defense and resistance to infection (by Listeria monocytogenes for instance), in normal¹⁰ and immunodeficient¹¹ animals, but also when Chlorella was administered prior to infection¹², suggesting a preventive effect. Chlorella pyrenoidosa administered to mice also enhances the immunomodulatory activity¹³. Fewer studies have been conducted in humans but seem to confirm the immunoenhancing effect in some groups of population¹⁴.

Some preliminary results also suggest a potential benefit of Chlorella for diabetes, hypertension and oxidative stress even though further research is needed.

Recent animal studies suggest a potential interest of Chlorella in improving blood glucose regulation and insulin sensitivity, activating insulin signaling pathways, and preventing dyslipidemia in chronic high-fat diet^15,16,17,18. It may therefore help to control glucose and lipid metabolism.
Chlorella has also shown a beneficial effect on the consequences of induced hypertension in animal¹⁹, and on the diastolic blood pressure of some human subjects with mild to moderate hypertension²⁰, but these effects remain to be confirmed.
Lastly, Chlorella may beneficially modulate the oxidative status in rats²¹, and has demonstrated a probable antioxidant role in human smokers²².

Therefore, Chlorella offers many obvious prospects for Nutrition and Health. To optimize this amazing nutritional composition, Roquette has targeted an impeccable quality policy.

Our quality commitment

During the 20^th century, many sanitary crisis shook the consumers and authorities’ trust. In an atmosphere of lack of food safety, food industries have to offer ingredients and finished products with an impeccable quality. To develop the potential of Chlorella while optimizing its quality, Roquette has targeted a state-of-the-art technology, a tubular photobioreactor, based in the heart of Europe. Thus Chlorella is cultivated in a complete closed system guaranteeing the elimination of potential sources of contamination (pesticides, heavy metals, toxins, insects…). The cell integrity is also preserved and all of its constituents (vitamins, pigments, proteins…) remain intact.

The most widespread way to consume Chlorella: food supplements

This microalga also presents great future prospects in various application sectors. As forerunners, Asian people have integrated Chlorella into their diet for several decades via food supplements. These nutraceuticals are recommended for the amazing nutrient panel of Chlorella. To meet the market requirements, Roquette offers ALGOMED^® Chlorella, designed specifically for such needs.
 

Chlorella by Roquette, the synergy between know-how, naturality and an extraordinary potential in Nutrition