Sophie’s Bionutrients, a Singapore-based food technology company co-founded by Eugene Wang of Sophie’s Kitchen, announces today that it has developed the first-ever microalgae-based milk. 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.
Sophie’s BioNutrients Develops First Microalgae Cheddar Cheese with Ingredion
Sophie’s BioNutrients, the next-gen food tech from Singapore, has produced its first microalgae-based cheese. Closely mimicking a conventional cheddar profile, the cheese is made Sophie’s BioNutrients dairy-free microalgae milk in partnership with the Ingredion Idea Labs innovation center. “A dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives” The exploding vegan cheese market sees products derived from a wide range of ingredients, from nuts and oils to cauliflower or hemp, with innovation at the forefront of the young industry. However, Sophie’s BioNutrients believes microalgae-based cheese offers superior sustainability – microalgae boasts an exceptionally low carbon footprint – as well as nutrition and a complete taste and texture profile. The team at Sophie’s BioNutrients collaborated …