“I’d compare this to the discovery of the potato; we are introducing an entirely new ingredient to the world of food”
The regulatory approval for Solein® was granted by the Singapore Food Agency (SFA), allowing the sale of food products developed using the novel protein in Singapore.
Solar Foods’ CEO Pasi Vainikka, said: “This is a huge day for us as a company. The food revolution we have been working towards for years has taken a major step forward, and we are highly excited about the prospect of bringing Solein to the market in Singapore. However, the impact of any food product, no matter how innovative, is truly realized only once it can be put on the plates of consumers.”
First products by 2024
Earlier this year, Solar Foods signed a ten million euro investment agreement to construct the company’s first commercial production facility, which will begin producing and commercializing Solein® in Singapore by 2024.
The company plans involve submitting authorization dossiers in markets worldwide. It has already started seeking GRAS (Generally Recognized As Safe) status assessment for Solein® in the United States and novel food authorization in the UK and the European Union.
The ‘world’s most sustainable’ protein
Solein®’s production involves a bioprocess that grows microbes feeding them carbon dioxide, hydrogen, oxygen, and small amounts of nutrients. According to Solar Foods, Solein®’s production does not depend on agriculture or weather and can be produced in harsh conditions such as deserts, Arctic areas, and even space. The process does not require animals or plants, making Solein the ‘world’s most sustainable’ protein.
Solein® targets food brands looking for nutritious, functional, and sustainable proteins for their products. The novel protein mixes with other ingredients without changing the food’s taste and appearance. Its nutritional profile is 65-70% protein, 5-8% fat, 0-15% dietary fibres and 3-5% mineral nutrients. It also contains iron and B vitamins.
“I’d compare this to the discovery of the potato: we are introducing an entirely new ingredient to the world of food. It’s a watershed moment for how we think of what we eat,” Vainikka added.