Sophie’s BioNutrients co-founder and CEO Eugene Wang.
Singapore-based food tech company Sophie’s BioNutrients has partnered with Ingredion to develop a microalgae-based cheese.
Sophie’s BioNutrients collaborated with the Ingredion Idea Labs innovation centre in Singapore to co-create the vegan-friendly cheese, which is made from its dairy-free microalgae milk.
The cheese alternative is said to have an umami and tangy taste profile – mimicking a natural Cheddar cheese – and comes in semi-hard and spreadable varieties.
Sophie’s BioNutrients produces a neutral-hued flour from single-cell microalgae that are grown within bioreactors. The firm’s microalgae protein flour has been used to make products including plant-based meat and milk.
The company says that a 1oz serving of its new semi-hard microalgae cheese provides double the daily allowance of vitamin B12. It also has a low carbon footprint.
“Microalgae is one of the most nutrient-rich and ductile resources on the planet,” said Eugene Wang, co-founder and CEO of Sophie’s BioNutrients.
“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.
“We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.”
© FoodBev Media Ltd 2021
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