Food Ingredients

Food ingredients provide convenience and allow food manufacturers to produce a wide variety of foods that are safe, appetising, uniform, nutritious and tasty. They are often used in small quantities but contribute significantly to our vast and varied food supply—ensuring that the foods we love to look, taste and feel the way we have come to expect. Additives such as salt, spices, and sulphites have been used since ancient times to preserve foods and make them more palatable. With the increased processing of foods in the 20th century, there came a need for both the greater use of and new types of food additives. Many modern products, such as low-calorie, snack, and ready-to-eat convenience foods, would not be possible without food additives.

There are four general categories of food additives: nutritional additives, processing agents, preservatives, and sensory agents. These are not strict classifications, as many additives fall into more than one category.



Ascophyllum contains glutamate and palatable minerals (chloride, sodium, potassium, calcium, magnesium), known for their flavour-boosting properties.

Used as:

  • Sea vegetable
  • Flavor enhancer

Algalithe P

Algalithe P is an excipient specially designed to improve the efficacy of probiotic formulations by minimizing strains amount.

Used as:

  • Gastroresistant​
  • Calcium claims​

Ascorbic Acid

Additive – Vitamin C

Ascorbic acid is an additive commonly used by manufacturers for its different effects (antioxidant, vitamin intake, technological auxiliary, etc.).

Used as:

  • Antioxidant
  • Vitamin intake
  • technological auxiliary

Algalithe – Lithothamnion Calcareum

Algae – Calcium

Algalithe comes from a fossilized red algae that grows mainly in the seabed of the North Atlantic Ocean.

Used as:

  • Calcium
  • Rising agent


Algae – Additive

Agar-agar is a natural polysaccharide found in the cell walls of red algae.

Available in ORGANIC

  • Gelling agent
  • Thickening agent

Saltwell® Salt

Low in sodium

Saltwell is sea salt with naturally reduced sodium.

  • Clean label
  • Easy to switch
  • Great taste



Salt is an essential ingredient for all sectors of the Food industry owing to its preservative or flavour enhancer effect.

  • Preservative
  • Flavour enhancer

Dulse – Palmaria Palmata

Side Dish – Vegetable – Tasty

Palmaria palmata, also known as dulse, is an attractive red alga characterised by a flat, double-webbed blade (equivalent to a leaf for terrestrial plants), from which it takes its name. Its protein content (comparable to that of soybeans), its pleasant texture, and its sweet and iodine flavour make dulse a very usable alga as is or cooked in many food preparations.

Available in ORGANIC

Used as:

  • Sea vegetable
  • Seasoning

Spirulina – Spirulina platensis

Superfood           Proteins

Spirulina is particularly consumed for its high protein content, which can represent up to 60% of its dry matter. Thanks to its many other nutrients of interest, it is part of the “superfoods”.

Available in ORGANIC

Suitable for:

  • Vegetarian and vegan diets
  • Sportsmen and women
  • Blue-green colouring of food preparations
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