Sophie’s Bionutrients, a Singapore-based next-generation sustainable urban food production technology company, has announced that it had developed the world’s first-ever micro-algae-based milk that promises to eliminate allergies, making it safe for consumption for people with lactose-intolerance.
The milk alternative dairy replacement was made with Sophie’s Bionutrients signature micro-algae protein flour with the same essential amino acids as micro-algae. The flour is then homogenised with water to create the dairy-free milk alternative.
The dairy alternative is comparable in nutritional value to cow’s milk. However, the protein value can be elevated by up to 50% by altering ratios in the water-soluble micro-algae flour. The sample alt-milk produced has a similar texture to nut-based milk. However, it can be further refined to mimic the creamy texture of dairy.
Sophie’s Bionutrients is the world’s first food tech company to use microalgae and patent-pending technologies to develop 100% plant-based and sustainable alternative protein with the core vision that micro-algae is the superfood of the future.
“We believe in harnessing the power of nature to build a sustainable, greener future through environment-friendly alternate food solutions. We believe that micro-algae is the best place to help us achieve this. It is the superfood of the future. Through further refinement with food and beverage producing partners developments like this one, the world’s first allergen-free micro-algae milk, we believe we can transform the way we live, produce and consume food for the better,” said Eugene Wang, co-founder & CEO of Sophie’s Bionutrients.
A cost-effective micro-algae flour that does it all
The world’s population is expected to reach 9.7 billion by the year 2050. As it increases, so too will the global middle class and the need for a more expensive meat-based diet. Given these trends, the pressure to find sustainable and cost-effective alternative food solutions is increasing daily.
In light of these challenges, there has been a significant shift in people’s values and food consumption habits in recent years, leading to a growing inclination towards producing and purchasing more sustainable produce. Yet, more needs to be done if we are to protect the environment and provide enough food for generations to come.
At the heart of all Sophie Bionutrient’s products is their natural, neutral colour micro-algae flour made from their proprietary strain of microalgae that can be harvested in just three days.
Prepared in-house in a protected environment, Sophie’s micro-algae has a whole-wheat flour colour that can take on unlimited forms, textures or colours. Thus, from burger patties to alt milk, Sophie’s Bionutrients micro-algae flour can be used to develop almost any food.
Furthermore, the micro-algae is self-sustaining and can be fed food waste such as spent grains, okara and molasses during the fermentation process – creating a sustainable, circular production method. Nurturing the micro-algae in a protected environment also allows for output ten times higher than conventional sunshine pond operations, reducing the cultivation costs usually associated with micro-algae farming.