Superfoods and snacks
Algosur researches, produces and markets snacks and superfoods (quinoa, confectionary sunflower seed, popcorn and waxy maize) through its subsidiary Semillas Sostenibles Ibérica, S.L.U.
It boasts one of the most modern facilities in Spain: a 22,000 m2 factory, fully equipped with machinery for cleaning, selecting, sorting, processing, packaging and palletising seeds and a 3,000 m2 controlled environment chamber.
As part of the final phase of its research programme, Algosur has introduced confectionary sunflower into the market. It has selected the varieties that are best suited to local conditions and bring higher value to processors and consumers, taking into account yield, size, traceability, certifications, etc.
The safety of these food products is ensured by our traceability system, certified by international food quality systems BRC (British Retail Consortium) , IFS (International Food Standard) and Kosher.
Confectionary sunflower seed is an excellent source of antioxidants, in particular Vitamin E, which provides protection against heart diseases. It also contains selenium and copper (which facilitates the transport of red blood cells).
This product is available in 700 kg big bags and 20-25 kg retail size bags.
For over a decade, Algosur has been researching this crop to develop and support its introduction in the Guadalquivir Valley. Our unwavering commitment to this goal has made us the only company in Spain capable of successfully adapting quinoa to Andalusia’s agro-climatic conditions, producing high yields of high biological quality commercial grain.
Quinoa (Chenopodium quinoa) is a grain that provides proteins and compounds of higher nutritional value than traditional cereals. It has been recently defined as a “superfood” suitable for celiacs due to the absence of gluten. Furthermore, it is ideal for vegetarians, vegans, athletes and diabetics given its low glycaemic index. It contains all essential amino acids, making it a food that meets all nutritional needs.
Our whole grain quinoa is notable for being saponin free, rich in fibre and antioxidants (as it does not have to be peeled like other quinoas), and excellent stability during processing: flour, paste, ready-to-serve meals, frozen, etc. Moreover, all tests show that it has excellent organoleptic and conservation properties.
Algosur markets conventional white, ecological white and red quinoa in different formats (1,000 kg big bag, 25 kg bags, 1-3 kg packages, and 250 gr to 500 kg bags).
As part of our “New Crop Snacks” programme, ALGOSUR has launched a maize programme for specific uses, namely popcorn (popcorn) or fritos (waxy). We tested more than 20 varieties of different origins to identify the germplasm agronomically best adapted to the location and with physical and organoleptic properties that would be of particular interest to packers.
The popped corn kernel is called popcorn.
There are two main types:
1.- Butterfly: this type forms a fluffy rosette with tender wings protruding from each kernel. Depending on the maize variety, butterfly popcorn expands in different ways. An MWVT (Metric Weight Volumetric Tester) is used to measure the cubic centimetres of popped corn per 1 gram of unpopped corn. The higher the MWVT number, the greater the volume of popped corn.
2.- Mushroom: this type of popcorn is denser and more compact than the butterfly. It is shaped like a ball and has no protruding wings. It is also available in different colours and flavours.
“Waxy” maize contains a starch that is 100 percent amylopectin, whereas conventional maize contains about 75% amylopectin. Waxy maize starch is primarily used in ready-to-use food products (sauces, soups, dairy desserts, ready-to-eat dishes, snacks, baby food, etc.). The advantage of waxy maize versus classic maize is that freezing and thawing does not affect the starch’s properties.
In our country, both waxy and popcorn maize are growing segments in the nuts and snacks market.