Sophie’s and DTI Introduce Chlorella-based Ice Cream

 Seagriculture EU 2024

Sophie’s BioNutrients and DTI have developed a Chlorella-based ice cream with more Iron and Vitamin B12 than cow’s milk.

Sophie’s BioNutrients, a B2B food tech company, has collaborated with the Danish Technological Institute (DTI) to produce its first chlorella-based ice cream. Made with Sophie’s dairy-free Chlorella Protein Concentrate, the new vegan ice cream includes a complete nutritional panel, with more Vitamin B12 and iron than most dairy and plant-based alternatives.

Sophie’s Chlorella Protein is a neutral-hued microalgae flour naturally cultivated from Chlorella vulgaris. The strains are US GRAS (Generally Recognized as Safe) and European Food Safety Authority (EFSA) approved as food ingredients.

More nutrients

To create the ice cream, the team at Sophie’s worked with DTI’s technical team to perform an initial screening of the ingredient’s potential, before combining it with functional ingredients that mimicked ice cream’s natural texture.

According to Sophie’s, a one ounce serving of chlorella ice cream has the potential to provide double the recommended daily intake of Vitamin B12. Chlorella is also a good source of iron – a nutrient missing in cow’s milk.

Chlorella is sustainably grown and harvested within three days in a protected environment, carrying a much lower carbon footprint than dairy farming. “Microalgae is one of the most nutrient-rich and versatile 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 ice cream that, thanks to microalgae, offers a higher nutrition content than most available dairy-free alternatives,” said Wang. “We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.”

Based in Singapore, Sophie’s specializes in microalgae innovations — its previous offerings include the world’s first algae-based milk and cheddar cheese.

“Microalgae is definitely part of the future,” said Anne Louise Dannesboe Nielsen, Director of Food Technology at the Danish Technological Institute. “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.”

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