REDEFINING HEALTHIER AND MORE INDULGENT PRODUCTS. EXPLORE WITH US. Microalgae like you’ve never seen it before. AlgaVia™ Whole Algal Flour is a new ingredient tool that delivers unprecedented texture and taste in foods and beverages, enabling healthy and indulgent formulations.

TABLE OF CONTENTS

Abstract Page 1

Ingredient Exploration: The Alfredo Sauce Makeover Page 2

From lab to plate: Story of a nutritional breakthrough Page 3

Discover how we do it Page 4

Innovating the sensory profile Page 4

Conclusion: Taking healthy food further Page 5

[ abstract ]

[ 1 ]

ALGAVIA™ WHOLE ALGAL FLOURSolazyme, Inc., has announced the discovery of a new food ingredient, AlgaVia™ Whole Algal Flour, a healthy lipid that can reduce or replace dairy fats, egg yolks and oil. Golden-yellow in color and water dispersible, AlgaVia™ Whole Algal Flour is a versatile ingredient that helps formulators overcome the traditional taste barriers they face when formulating healthy products in applications such as baked goods, salad dressings, sauces, soups, beverages, and frozen dairy desserts. Unlike animal-derived dairy and egg products, AlgaVia™ Whole Algal Flour contains a measurable amount of fiber. It is also a multi-component ingredient that boasts protein, phospholipids, and the potent antioxidants lutein and zeaxanthin.

Solazyme application scientists have recently announced the successful development of AlgaVia™ Whole Algal Flour, a new food ingredient derived from microalgae. It’s a revolutionary breakthrough for innovating healthy products while maintaining a preferred consumer sensory profile of indulgence in foods and beverages. Microalgae existing for millions of years is nature’s ancient ingredient. Solazyme has created a next-generation microalgae-based ingredient that delivers on taste, texture, and fat reduction in a completely new way.

Solazyme, Inc, has developed a patent-pending heterotrophic cultivation method that selects pure strains of Chlorella and grows them in light-free, stainless steel fermentation tanks. Dried to a golden-yellow powder, the finished ingredient disperses readily in water, making it easy to use in many food and beverage applications.

“A lot of people have tried and failed to develop healthy alternatives to traditional ingredients high in saturated fats and cholesterol, because consumers won’t compromise on sensory profiles,” says Beata Klamczynska, Solazyme Applications and Technical Services Manager “With AlgaVia™ Whole Algal Flour, we’re proving that healthy products and sensory appeal don’t have to be an either/or proposition.”

THE ALFREDO SAUCE MAKEOVERTo illustrate this product’s consumer acceptability, our scientists gave a makeover to a highly popular—and fat-laden—pasta dish. Fettuccine Alfredo is a favorite indulgence food, but the high saturated fat content of the sauce is an obstacle for those who are seeking better-for-you eating choices. To reinvent this high-fat and -calorie product, the Solazyme team began with a popular name-brand version of Alfredo sauce, and then got to work on a renovation.

The challenge? Create an Alfredo sauce that maintains its legendary rich flavor, but reduces fat and calories. Could Solazyme’s microalgae-derived AlgaVia™ Whole Algal Flour reduce high-fat inputs and improve nutritionals without taking away any of the tasty creaminess that consumers love? It was a formidable challenge, since the classic sauce recipe uses multiple fat sources, including cream, butter, cheese and soybean oil. One serving of a commercial sauce has a whopping 110 calories, 10 grams of fat, 5 grams of saturated fat and 40 mg of cholesterol. Undaunted, the lab team’s results were impressive.

Water 57.28%Manufacturing Cream 20.00%Parmesan & Romano Cheeses 5.50%Butter 4.20%Whole Algal Flour 0.00%Soybean Oil 3.60%Modified Corn Starch 2.30%Sherry Wine 2.00%Egg Yolk 2.00%Salt 1.00%Whey Powder 1.00%Flavors & Spices 0.67%Disodium Phosphate 0.25%Xantham Gum 0.20%

Water 63.78%Manufacturing Cream 20.00%Parmesan & Romano Cheeses 5.50%Butter 0.00%Whole Algal Flour 3.00%Soybean Oil 0.00%Modified Corn Starch 2.60%Sherry Wine 2.00%Egg Yolk 0.00%Salt 1.00%Whey Powder 1.00%Flavors & Spices 0.67%Disodium Phosphate 0.25%Xantham Gum 0.20%

Nutrition FactsServing Size: (61g)Serving Per Container

Amount Per Serving

Calories 110 Calories from Fat 90 % Daily Value*

Total Fat 10g 15% Saturated Fat 5g 25% Trans Fat 0.0g Cholesterol 40mg 13%Sodium 310mg 13%Total Carbohydrate 2g 1% Dietary Fiber 0g Sugars 1g Protein 2g

Vitamin A 6% • Vitamin C 0%Calcium 6% • Iron 0%*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition FactsServing Size: (61g)Serving Per Container

Amount Per Serving

Calories 80 Calories from Fat 60 % Daily Value*

Total Fat 6g 9% Saturated Fat 3.5g 18% Trans Fat 0.0g Cholesterol 20mg 7%Sodium 310mg 13%Total Carbohydrate 3g 1% Dietary Fiber 0g Sugars 1g Protein 2g

Vitamin A 4% • Vitamin C 0%Calcium 6% • Iron 4%*Percent Daily Values are based on a 2,000 calorie diet.

[alfr

edo s

auce

cont

rol]

[alfr

edo s

uace

with

whole

alg

al flo

ur]

[total fat reduced by]

40%[saturated fat reduced by]

30%[calories reduced by]

27%[cholesterol reduced by]

50%Consumers gave equal ratings to the high-fat sauce and our reformulated version. A sensory study with 75 panelists reported equal preference between the control and the reformulated sauce. Our own textural analysis demonstrated parity with the full-fat version.

[ ingredient exploration ]

ingredients increased ingredients decreased

[ 2 ]

STORY OF A NUTRITIONAL BREAKTHROUGHSolazyme, Inc. is a microalgae research powerhouse, with a strong record of accomplishment in microalgae ingredient innovation. Our Application Lab devotes its time to uncovering the potential of microalgae, nature’s ancient ingredient, which has been recognized for centuries as one of the most nutrient-packed foods in nature.

Solazyme’s AlgaVia™ Whole Algal Flour comes from the microalgae strain known as Chlorella. Our scientists uncovered a unique ingredient with a macronutrient composition that not only paralleled whole-food ingredients like dairy and eggs, but actually improved upon them. Further research was even more promising, revealing that, unlike animal-derived dairy and egg products, the microalgae contain a measurable amount of fiber. In addition to micronutrients like calcium, Vitamin C and phospholipids, microalgae also contains the potent antioxidants lutein and zeaxanthin.

But perhaps most striking was the microalgae’s lipid component. Though AlgaVia™ Whole Algal Flour is relatively high in fat, that fat is predominantly present as the “good” monounsaturated kind, with relatively little coming from saturated fat. In addition, it’s trans-fat free. The potential uses for foods and beverages were immediately apparent, and the Application Lab began a focused development process for AlgaVia™ Whole Algal Flour.

OTHERCARBOHYDRATES

7–10%

SIMPLE SUGAR5–7%

PROTEIN5–7%

MICRONUTRIENTS/ASH3–5%

MOISTURE3–5%

LIPID50–55%

[ whole algal flour ]

FIBER(soluble & insoluble)

18–22%

[ egg (dry basis) ]

CARBOHYDRATES5%

PROTEIN46%

ASH3%

MOISTURE6%

LIPID40%

[ whole milk (dry basis) ]

CARBOHYDRATES38%

PROTEIN26%

ASH3%

MOISTURE6%

LIPID27%

“This was really the first time that anyone was able to develop Chlorella with a flavor profile that would make it usable in mainstream foods,” says Mark Brooks, Solazyme Food Ingredients General Manager. “But even more importantly, Solazyme possesses the technological know-how to cultivate and harvest the strain on a scale sufficient to make it a viable ingredient for commercial applications.”

[ from lab to plate ]

[ 3 ]

CHLORELLAThe science behind this revolutionary ingredient is a patent-pending heterotrophic cultivation method that selects pure strains of Chlorella and grows them in light-free, stainless steel fermentation tanks. Dried to a golden-yellow powder, the finished ingredient disperses readily in water, making it easy to use in many food and beverage products.

INNOVATING THE SENSORY PROFILE There is strong science behind the high consumer ratings for products made with AlgaVia™ Whole Algal Flour. That’s because it restores the mouthfeel of fat and provides consumers – finally—with a satisfying, yet healthy fat alternative for their favorite foods.

“The sensory profile was a real drawback common to earlier generations of better-for-you products,” Klamczynska says. “They were never quite fully satisfying because they relied mainly on fat replacers and texturizers that increased viscosity without replicating the true texture and mouthfeel of fat.” By using AlgaVia™ Whole Algal Flour, formulators can revamp a full-fat product into a highly indulgent, healthier version without compromising the sensory profile, and improve an existing reduced-fat product for a more appealing taste and texture.

[ discover how we do it ]

[ 4 ]

TAKING HEALTHY FOOD FURTHERThe many possible applications for AlgaVia™ Whole Algal Flour are just beginning to be explored, but it’s clear that this nutritious ingredient could have a revolutionary impact on a food and beverage industry that is increasingly driven to do more with less. One significant opportunity exists in baked goods, since, in addition to all its other better-for-you benefits, AlgaVia™ Whole Algal Flour acts as a natural gluten-free and vegan emulsifier that can significantly increase shelf life.

“When we used AlgaVia™ Whole Algal Flour it in challah, we were able to replace both dairy and egg, so that eliminated allergens and cholesterol in a food that historically has both,” reported Solazyme Applications Scientist Kathy Samuelson. Overall, AlgaVia™ Whole Algal Flour reduced total fat by 70% and saturated fat by 88%. All this nutritional benefit was achieved while improving product softness and fresh texture, while also leaving the bread’s yellow color and dough rheology intact.

Applications scientist Samuelson notes that the Solazyme team has had success with reformulated cookies, salad dressings, cream-based soups, beverages and frozen dairy desserts, and confectionery.

HAVING YOUR CAKE...THE LOWER FAT WAY “A lot of people have tried and failed to develop healthy alternatives to traditional ingredients high in saturated fats and cholesterol, because consumers won’t compromise on sensory profiles,” says Beata Klamczynska, Solazyme Applications and Technical Services Manager, when speaking about the Alfredo Sauce Makeover. “With AlgaVia™ Whole Algal Flour, we’re proving that healthy products and sensory appeal don’t have to be an either/or proposition.”

Unbleached All-Purpose Flour 55.25%Lukewarm Water 13.35%Eggs 11.50%Honey 9.75%Vegetable Oil 8.50%Whole Algal Flour 0.00%Instant Yeast 1.05%Salt 0.60%

Unbleached All-Purpose Flour 59.00%Lukewarm Water 24.60%Eggs 0.00%Honey 9.75%Vegetable Oil 0.00%Whole Algal Flour 5.00%Instant Yeast 1.05%Salt 0.60%Egg Yolk 0.00%Salt 1.00%

[total fat reduced by]

75%[saturated fat reduced by]

50%[calories reduced by]

16%[cholesterol reduced by]

100%

Nutrition FactsServing Size: (100g)

Amount Per Serving

Calories 310 Calories from Fat 90 % Daily Value*

Total Fat 10g 15% Saturated Fat 1g 5%Cholesterol 45mg 15%Sodium 250mg 10%Total Carbohydrate 49g 16% Dietary Fiber 1g Sugars 9g Protein 7g

Iron 10%

*Percent Daily Values are based on a 2,000 calorie diet.

Not a significant source of trans fat, vitamin A, vitamin C and calcium

Nutrition FactsServing Size: (100g)

Amount Per Serving

Calories 260 Calories from Fat 25 % Daily Value*

Total Fat 2.5g 4% Saturated Fat 0.5g 3%Sodium 240mg 10%Total Carbohydrate 54g 18% Dietary Fiber 2g 8% Sugars 9g Protein 7g

Iron 15%

*Percent Daily Values are based on a 2,000 calorie diet.

Not a significant source of trans fat, cholesterol, vitamin A, vitamin C and calcium

[cha

llah

cont

rol]

[cha

llah

with

wh

ole a

lgal fl

our]

[ conclusion ]

ingredients increased ingredients decreased

[ 5 ]

Copyright © 2014 Solazyme, Inc. All rights reserved. This technical paper is the property of Solazyme, Inc.. No portion of this document may be reproduced without prior written consent from Solazyme, Inc. Solazyme, Inc. believes the information contained in this document to be true and accurate as of the date of publication. However, it should not be interpreted as a commitment on the part of Solazyme, Inc., and Solazyme, Inc. cannot guarantee the accuracy of any information presented after the date of publication.This technical paper is for Information purposes only. SOLAZYME, INC. MAKES NO WARRANTIES, EXPRESS OR IMPLIED, IN THIS DOCUMENT. Solazyme, Inc. and the Solazyme, Inc. Logo, are trademarks or registered trademarks of Solazyme, Inc. in the United States and/or other countries. All other brands or products mentioned herein may be the trademarks or registered trademarks of their respective owners.

FOR MORE INFORMATION For additional information about AlgaVia™ Whole Algal Flour and how it can significantly improve nutritional profiles in food and beverage applications, please contact us at +1-650-780-4777 or email foodingredients@solazyme.com. Or visit us online at microalgaefoodingredients.com. You can also visit us at the IFT Expo, Booth #5641 and taste a sample of our delicious Alfredo sauce and cake pops.

225 Gateway Boulevard, South San Francisco, CA 94080

+1 (650) 780 4777 / main | +1 (650) 989 6700 / fax foodingredients@solazyme.com | microalgaefoodingredients@solazyme.com