The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of
mutation sufficient to reduce the coloration of
biomass produced by the strains.
Biomass produced from such strains can be used in the manufacture of
baked goods,
gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and
chlorophyll can be undesirable for
consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as
chlorophyll, can also create undesirable taste profiles. Use of reduced
pigment microalgal
biomass expands the range of
food products that can be manufactured with healthy lipid profiles.
High protein containing
biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and
meal replacement beverages. The reduced pigmentation microalgae also allow for incorporation of higher amounts of biomass into certain
food products that could otherwise be achieved using highly pigmented microalgal biomass. Methods of generating novel reduced
pigment microalgae are disclosed herein. The strains provided by the invention are also useful in the manufacture of healthy, neutral
colored extracted
triglyceride oils.