Singapore start-up 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 boasts a complete nutritional panel with more 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 company states the Chlorella vulgaris strains are US GRAS and European Food Safety Authority (EFSA) approved as food ingredients.
To create the ice cream, the team at Sophie's worked with DTI's technical experts to perform an initial screening of its potential before combining it with functional ingredients that mimicked its natural texture. The finished product can be used to make several popular ice cream flavours.
According to Sophie's, a one oz serving of chlorella ice cream can double the recommended daily intake of Vitamin B12. Chlorella is also a good source of iron, a nutrient absent in cow's milk. Furthermore, 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 planet's most nutrient-rich and versatile resources," said Eugene Wang, Co-Founder and CEO of Sophie's BioNutrients.
"Today, we have shown another facet of this superfood's unlimited possibilities – 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 about this development in allergen-free foods and the prospect of more inclusive dining."
"Microalgae is part of the future," said Anne Louise Dannesboe Nielsen, Director of Food Technology at the Danish Technological Institute. She continued that it was a sustainable ingredient with great 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.
