Microalgal Flour

A food ingredient composition comprising or formed by combining:

• (a) at least 0.5% w/w microalgal flour, wherein the microalgal flour is a homogenate containing predominantly or completely lysed microalgal cells in the form of a powder comprising at least 16% by weight triglyceride oil, and (b) at least one other edible ingredient, wherein the food ingredient composition can be converted into a reconstituted food product by addition of a liquid to the food ingredient composition.

A method of making a microalgal flour comprising:

• a. providing microalgal cells containing at least 16% by dry weight triglyceride oil;
• b. disrupting the cells and reducing the particle size to produced an aqueous homogenate;
• c. drying the homogenate to produce microalgal flour comprising at least 16% by dry weight triglyceride oil.

A method of making food product from microalgal flour, comprising:

• a. determining an amount of microalgal flour to include in the food product based an amount of oil, fat or eggs in a conventional form of the food product, wherein the microalgal flour is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% by dry weight triglyceride oil;
• and
• b. combining the amount of microalgal flour with one or more edible ingredients and less than the amount of oil, fat or eggs present in the conventional form of the food product to form the food product from the microalgal flour.