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How to Survive as a Biofuel Maker: Sell Algae to Bakers [Slide Show]

The ice cream and caramels are delicious, but it's the brioche that really convinces you eating algae could be a winning idea. The oily, yellow, flour-like residue of wrung out algae—dubbed "algalin" by its marketers—can easily replace the butter and eggs in prototypical French pastry bread.

Even on its own, the algalin isn't bad. It tastes like pancake mix, minus the salt and baking soda but with the addition of olive oil. It definitely doesn’t taste like licking a bright green pond. "We were looking for biodiesel but found a product that's good for delivering fat," says Ken Plasse, vice president for business development at the algae company Solazyme. The brioche retains the oily, satisfying texture of baked goods but without the trans fats consumers have been taught to fear. The self-professed former consumer products guy adds: "I've never seen anything like it."

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