Sophie’s Bionutrients, a Singapore-based food production technology company, announced that it has developed the world’s first-ever micro-algae-based milk. This sample alt-milk promises to eliminate allergies making it safe for consumption for people with lactose intolerance.
The milk replacement is 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 alternative.
It is believed that dairy alternatives are usually low in nutrition when compared to cow’s milk. However, the innovative micro-algae-based milk possesses high nutritional values and its protein value can be elevated up to 50% by altering ratios in the water-soluble micro-algae flour, says the company.
This sample alt- milk comes with the same texture as a nut-based milk but the company claims that after further refining, it can mimic the creamy texture of dairy.
“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.
Versatile and Cost-Effective Micro-Algae Flour
The world’s population is expected to reach 9.7 billion by the year 2050. With this drastic rise in population, the need for more expensive meat-based diets will also increase. Given these trends, the pressure to find sustainable and cost-effective alternative food solutions is increasing. 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, we ought to take additional steps to protect the environment and provide enough food for generations to come.
Sophie’s Bionutrients says that it is working in the same direction. Its products come in their natural, neutral colour micro-algae flour made from their proprietary strain that can be harvested in just three days.
Prepared in-house in a protected environment, Sophie’s Bionutrients 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 type of food.
Furthermore, the micro-algae is self-sustaining and can be fed on food waste such as spent grains, okara and molasses during the fermentation process – creating a sustainable, circular production method. According to the company, nurturing the micro-algae in a protected environment gives a 10 times higher output which is not quite possible with conventional sunshine pond operations. Reducing the cultivation costs is usually associated with micro-algae farming.