Hot
Roasted aroma, umami, texture
Work in before baking, frying or roasting. The colour turns olive to brown, but roasted and umami notes can develop in return.
Application 7 of 8
Plant-based & savoury with fresh spirulina
In plant-based and savoury products, fresh spirulina can support texture and binding; when fried, roasted and umami notes can develop.
- Hot
At a glance.
- Potential added value
- Texture and binding; roasted and umami potential when frying
- Examples
- Patties, fritters, fillings, toppings
- Colour range
- Olive to brownFried, roasted, extruded
For product development
The right method.
We are happy to support your product development – if you wish, together with chefs & professionals from our network in a joint project. All processing notes →
Samples & specification
Request samples and specification.
Tell us what your product needs to do – we will send you samples with specification and support your development from Hub Dresden.
What you get from us
- Samples with specification and product data sheet
- Recipe suggestions from the ALGENWERK recipe lab
- Kitchen induction or a pilot-plant session at Hub Dresden
- Cost and nutrition calculation for your end product
- Development support – with chefs & professionals from our network, if you wish
