Sophie’s Bionutrients, a Singapore-based next-generation sustainable urban food production technology company, announced that it has developed the world’s first-ever microalgae-based milk, safe for consumption for people with lactose-intolerance.
The milk alternative is made with Sophie’s Bionutrients’ microalgae protein flour which is then homogenized with water.
The company claims that their dairy alternative is comparable in nutritional value to cow’s milk. However, the protein value can be elevated by up to 50 percent by altering ratios in the water-soluble microalgae flour. The sample alt-milk produced has a similar texture to nut-based milk, though it can be further refined to mimic the creamy texture of dairy.
“We believe in harnessing the power of nature to build a sustainable, greener future through environment-friendly alternative food solutions. We also believe that microalgae are the best place to help us achieve this. It is the superfood of the future. Through further refinement with food and beverage producing partner developments like this one — the world’s first allergen-free microalgae 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.
At the heart of Sophie Bionutrient’s products is their natural, neutral colored microalgae flour made from their proprietary strain of microalgae — that can be harvested in just three days.
Prepared in-house in a protected environment, Sophie’s microalgae flour can take on a wide variety of forms, textures or colors. The microalgae are self-sustaining and can be fed food waste such as spent grains, okara and molasses during the fermentation. Nurturing the microalgae in a protected environment allows for output ten times higher than conventional sunshine pond operations, reducing the cultivation costs usually associated with microalgae farming, according to the company.
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