Solazyme to Showcase Breakthrough Microalgae Ingredient, Whole Algal Flour,
at the International Baking Industry Exposition (IBIE) Booth 2971
SOUTH SAN FRANCISCO, Calif. -- October 3, 2013
Solazyme, Inc. (NASDAQ: SZYM), a leading innovator in microalgae, announced
today that they will be exhibiting at the International Baking Industry
Exposition (IBIE) in Las Vegas October 6^th-9^th. The company intends to
showcase its breakthrough lipid alternative, Whole Algal Flour, at the show.
This revolutionary baking solution is designed to improve the nutrition
profile of bakery applications without sacrificing taste, texture or
functionality. Whole Algal Flour can replace eggs, butter, milk and other
lipid ingredients, providing a unique solution for gluten-free, sweet and
savory baking applications. Solazyme will be sampling delicious baked goods
made with Whole Algal Flour at Booth 2971.
“Solazyme’s Whole Algal Flour provides significant opportunities for the
bakery industry to dramatically improve the nutritional profile of their
products while delivering the sensory experience consumers demand,” said
Jean-Marc Rotsaert, Chief Operating Officer, Solazyme. “We are excited to be
showcasing this breakthrough lipid ingredient at IBIE and offering clean
label, non-allergenic, natural solutions to this industry.”
Whole Algal Flour is one product in Solazyme’s suite of microalgae food
ingredients, which includes revolutionary whole food high lipid and high
protein products as well as a complete food oils portfolio.
To learn more about Solazyme’s innovative suite of microalgae ingredients,
please visit the sales team at IBIE Booth #2971 or visit us at
About Solazyme, Inc.
Solazyme, Inc. (SZYM) is a renewable oil and bioproducts company that
transforms a range of low-cost plant-based sugars into high-value oils and
innovative microalgal food ingredients. Headquartered in South San Francisco,
Solazyme’s renewable products can replace or enhance oils derived from the
world's three existing sources — petroleum, plants and animal fats.
Solazyme®, the Solazyme logo and other trademarks or service names are
trademarks of Solazyme, Inc.
Forward Looking Statements
This press release contains certain forward-looking statements within the
meaning of the Private Securities Litigation Reform Act of 1995 about
Solazyme, including statements that involve risks and uncertainties
concerning: Solazyme’s commercialization plans for microalgae food ingredients
and the performance and health benefits of Solazyme’s microalgae food
ingredients. When used in this press release, the words “will”, “expects”,
“intends” and other similar expressions and any other statements that are not
historical facts are intended to identify those assertions as forward-looking
statements within the meaning of the Private Securities Litigation Reform Act
of 1995. Any such statement may be influenced by a variety of factors, many of
which are beyond the control of Solazyme, that could cause actual outcomes and
results to be materially different from those projected, described, expressed
or implied in this press release due to a number of risks and uncertainties.
Potential risks and uncertainties include, among others: Solazyme’s limited
operating history; its limited history in commercializing products;
implementation risk in deploying new technologies and products; and market
acceptance of its products. Accordingly, no assurances can be given that any
of the events anticipated by the forward-looking statements will transpire or
occur, or if any of them do so, what impact they will have on the results of
operations or financial condition of Solazyme. In addition, please refer to
the documents thatSolazyme, Inc.files with theSecurities and Exchange
Commission, including its Quarterly Reports on Form 10-Q, as updated from time
to time, for a discussion of these and other risks. You are cautioned not to
place undue reliance on forward-looking statements, which speak only as of the
date of this press release.Solazymeis not under any duty to update any of
the information in this press release.
Genet Garamendi, 650-780-4777
VP, Corporate Communications
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