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Applications
Aquamin can be easily incorporated into a range of foods and drinks. Extensive independent trials have assessed the benefits of using Aquamin in a variety of applications.
Click on the links below to learn more about Aquamin in action.
Bread
Cereal bars
Dark chocolate
Gluten-free bread
Ice cream
Smoothies
Soya and rice milk
UHT milks
Yogurts
Better for you bread
Supermarket shelves are overflowing with an array of baked options. Adding Aquamin can help you create bread with the nutritional benefits today's consumers require. And, it won't affect your product's taste or texture.
Independent trials have proved that Aquamin F fortifies bread with no negative impact on sensory characteristics, colour, springiness or crust appearance. Adding Aquamin F was even shown to increase crumb firmness.
Typical addition rates begin at 0.72%, which equates to 15% of the EU's calcium RDA intake per 43g slice of bread.
Calcium-enriched cereal bars
Cereal bars offer consumers a healthy snack and quick-fix solution to hunger on a busy day. Aquamin can help you formulate calcium-enriched cereal bars which satisfy hunger pangs, and deliver good taste and nutritional benefits too.
Independent trials reveal Aquamin F increases crispiness and firmness in cereal bars and reduces stickiness of fruit cereal bars. Importantly, its use has no negative impact on the bar's colour, appearance, taste or form.
Typical addition rates are between 2.1% - 3.25%. This equates to 25% - 40% of EU calcium RDA per 30g cereal bar.
Fortified dark chocolate
Dark chocolate is recognised as a rich, indulgent treat. Adding Aquamin boosts the mineral content of chocolate, adding extra nutritional value to your confectionery products.
The results of independent trials show that Aquamin F can be added to dark chocolate as either a functional ingredient or for fortification purposes. It provides an exceptional creamy taste and has no negative effect on flavour, texture, viscosity or yield.
Aquamin F can be incorporated at levels of 1% which represents 21% of EU calcium RDA per 50g of chocolate.
Great tasting gluten-free bread
Gluten-free bread is often perceived as a poor tasting product with an unappealing texture. Adding Aquamin to your gluten-free bread can improve texture and boost mineral content.
Trials highlight that incorporating Aquamin F in gluten-free bread improves crumb colour and cell and walls structure. Plus, crust appearance and springiness remain unaffected.
Typical addition rates begin at 0.72% - that corresponds to 15% of the EU calcium RDA per 43g slice of bread.
Mineral-enriched ice cream 
Ice cream is perceived by many as a source of indulgence and pleasure. Aquamin enables you to increase the mineral content and nutritional value of ice cream without compromising consumer enjoyment.
Independent sensory tests highlight that adding Aquamin F to ice cream improves mouthfeel and gives a good flavour, smooth appearance and firmer texture. Plus, no adverse effects on taste or grittiness are encountered.
Addition rates begin at 0.79% which equates to 31% of the EU's RDA for calcium per 100g serving of ice cream.
Smoothies with extra nutritional value
Smoothies are a convenient way to consume fresh fruit and vegetables. Aquamin can be added to smoothies to further improve their nutritional content.
Sensory tests reveal that when used in smoothies, Aquamin Soluble produces a good tasting, visually appealing smoothie, with a good texture.
0.5% Aquamin Soluble should be added to the recipe to achieve 17% of the EU calcium RDA per 100 ml of smoothie.
Sensational soya and rice milks
With an increasing number of consumers diagnosed with lactose intolerance, the market for dairy alternatives is soaring. Adding Aquamin to your 'free-from' products means you can offer the same health benefits as traditional dairy options.
Independent sensory tests show that Aquamin F produces a clean taste and good texture in UHT rice and soya milks. Significantly, it also creates less sedimentation than beverages enriched with calcium carbonate.
Addition rates can start from 0.375g to achieve 15% EU RDA calcium per 100ml serving.
UHT milk with a mineral boost
Thanks to its long shelf life, UHT milk is a staple in many store cupboards. Aquamin boosts the nutritional profile of long life milk products, increasing mineral content, without affecting taste or appearance.
Studies demonstrate that stable UHT milk with a good flavour can be produced by adding Aquamin S. No adverse effects on taste or appearance were reported.
Addition rates start at 0.23% to achieve 20% of the EU calcium RDA per 100ml of UHT milk.
Nutritionally enhanced yogurts
A practical, healthy snack, yogurt provides consumers with a convenient calcium source. Fortifying yogurt with Aquamin can further boost your product's nutritional content.
Trials show that Aquamin S improves flavour profile and has no negative impact on the yogurt's texture or appearance.
Typical addition rates begin at 0.64%. This equates to 25% of the EU calcium RDA per 100ml of yogurt.