Sophie’s BioNutrients, a B2B food technology company headquartered in Singapore, together with the Danish Technological Institute (DTI), have collaborated to produce chlorella-based ice cream made from dairy-free chlorella protein concentrate. With vegan, dairy-free options for ice cream on the rise in response to growing consumer demands for plant-based alternatives, this 100% plant-based product is a much-anticipated addition to the portfolio.
This innovation boasts a complete nutrition profile, and in combination with other functional ingredients mimics natural ice cream texture and can be easily made into several popular ice cream flavors with add-on toppings.
The team at Sophie’s BioNutrients collaborated with technical experts at DTI who performed an initial screening of the ingredients’ potential and following application test to create the vegan-friendly ice cream. A one-ounce serving of the product has the potential to provide double the recommended daily intake of B12. Sustainably sourced Chlorella is also a good source of iron, which is absent in cow milk.
“Microalgae is one of the most nutrient-rich and versatile resources on the planet. Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy and lactose-free alternative to ice cream that, thanks to microalgae, offers a higher nutrition 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,” said Eugene Wang, co-founder and chief executive officer of Sophie’s BioNutrients.
Anne Louise Dannesboe Nielsen, director of food technology at the Taastrup, Denmark-based Danish Technological Institute, added: “Microalgae is definitely part of the future. It is a sustainable ingredient with a lot of potential in multiple food applications. At DTI, we are increasingly experiencing interest in microalgae and are eager to help grow, understand and explore its potential.”
This latest innovation is set against the backdrop of increasing food price inflation and worrisome food security issues worldwide due to geopolitical and economic conditions as well as the recent coronavirus pandemic. The increase in awareness of more sustainable food sources has also been a key factor in driving the market.
According to data published by Research and Markets, the global vegan ice cream market was valued at US $592.8 million in 2021 and is expected to reach US $833.8 million by 2027, expanding at a compound annual growth rate of 5.45%.
Sophie’s BioNutrients produces a neutral-hued unadulterated microalgae flour naturally cultivated from Chlorella vulgaris and harvested within three days in a protected environment. The microalgae strains are US GRAS and European Food Safety Authority (EFSA) approved for use as food ingredients or supplements.
Danish Technological Institute’s focal point is partnerships. It brings together the potential of people, nature and technology, and provides expertise in delivering consumer-preferred products to the marketplace.
