Sophie’s BioNutrients, the Singapore based next-gen food tech, announced it has produced its first microalgae-based cheese. Co-founded by Eugene Wang of Sophie’s Kitchen, the company describes itself as the world’s first food tech company to use microalgae to develop 100% plant-based and sustainable alternative protein with the core vision that microalgae is the superfood of the future. Back in May, it developed the first-ever microalgae-based milk.
The company’s new product does a great job at closely mimicking a conventional cheddar cheese, the product is made with Sophie’s BioNutrients dairy-free microalgae milk in partnership with the Ingredion Idea Labs innovation center. According to the company, it’s “A dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives”.
In partnership with the team of technical experts at Ingredion, Sophie’s BioNutrients created the microalgae-based vegan cheese. Just a one-ounce serving of the semi-hard microalgae cheese provides double the daily recommendation of vitamin B12.
The quickly growing vegan cheese market includes products that are derived from an enormous range of ingredients, from nuts and oils to cauliflower or hemp. While still a young industry, it seems innovation is at the forefront.
As part of the innovative market, Sophie’s BioNutrients believes microalgae-based products are superior in terms of sustainability, due to microalgae’s exceptionally low carbon footprint, as well as nutrition and a complete taste and texture profile.
Sophie’s BioNutrients is quickly growing, as it only began developing microalgae products this year and has already established a new base in Food Valley, an alt protein hotspot in the Netherlands.
“Microalgae is one of the most nutrient-rich and ductile resources on the planet. Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives,” commented Eugene Wang, Co-Founder & CEO of Sophie’s BioNutrients.
