Sophie’s BioNutrients is on a mission to rework plant-based meat and alt dairy classes with microalgae.
Its most up-to-date innovation, which it has achieved in collaboration with the Danish Technological Institute (DTI), is a chlorella-based ice cream. The product hits the mark on sustainability, diet, and performance, in response to the start-up.
The dairy- and lactose-free different to ice cream gives a better diet content material than most accessible dairy-free alternate options, mentioned Eugene Wang, co-founder and CEO of Sophie’s BioNutrients.
“We’re extremely excited for this improvement in allergen-free meals and the prospect of extra inclusive eating.”
‘Nutrient-rich and versatile’ microalgae
Sophie’s BioNutrients was established in 2017 by co-founders Wang and CTO Kirin Tsuei in Singapore, however the start-up not too long ago arrange store at Wageningen College & Analysis within the Netherlands.
After Wang learnt of his daughter Sophie’s allergy to shellfish, the duo dedicated themselves to making a high-quality, nutritious, and importantly non-allergenic, protein different.
The reply, in response to the co-founders, lies in microalgae. Sophie’s BioNutrients ferments microalgae in bioreactors earlier than isolating its proteins and reworking it right into a powder for meals formulation.
The neutral-hued microalgae flour is cultivated from Chlorella vulgaris and harvested inside three days. These microalgae strains are US GRAS and European Meals Security Authority (EFSA) approve to be used as meals substances or dietary supplements.
It’s the Chlorella vulgaris strains that Sophie’s BioNutrients has labored into the vegan ice cream formulation. “Microalgae is likely one of the most nutrient-rich and versatile sources on the planet,” mentioned Wang. “At present, we’ve proven one other aspect of the limitless potentialities this superfood can supply.”
Nutritious, purposeful, sustainable
Not like standard plant-based ice cream, the chlorella-based ice cream boasts an entire dietary profile. A one ounce serving has the potential to supply double the advisable day by day consumption of B12, and chlorella additionally a very good supply of iron – which is absent from cow’s milk.
The worldwide vegan ice cream class is on an upwards trajectory. In accordance with Analysis and Markets, the market was valued at $592.8m (€592.89m) in 2021 and is predicted to succeed in $833.8m by 2027 at a wholesome CAGR of 5.45%.
When it comes to performance, Sophie’s BioNutrients claims that together with different purposeful substances, the product ‘mimics pure ice cream texture’ and could be ‘simply’ made into a number of in style ice cream flavours with add-on toppings. When requested what the ice cream tasted like, Wang instructed this publication the ‘vanilla flavouring was sturdy’, and so it tasted ‘virtually like actual ice cream’. “My guess is that for those who do not use flavouring, it will style like our powder – which has a really gentle and nice algae style.”
The product additionally gives a ‘considerably’ decrease carbon footprint, famous the start-up. ‘Inexperienced options’ facilitator DTI agreed. “Microalgae is unquestionably a part of the long run It’s a sustainable ingredient with a whole lot of potential in a number of meals functions,” mentioned Anne Louise Dannesboe Nielsen, Director of Meals Expertise at DTI.
“At DTI, we’re more and more experiencing curiosity in microalgae and are keen to assist develop, perceive, and discover its potential.”
Though the vegan ice cream collaboration between DTI and Sophie’s BioNutrients was a analysis venture solely, Wang instructed us the start-up is now speaking to quite a few dairy firms and plant-based diary start-ups within the hope of turning the innovation right into a business product.
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