Next-gen sustainable food company Sophie's BioNutrients collaborated with Singapore's Ingredion Idea Labs innovation center to create microalgae-based cheese from Sophie's BioNutrients dairy-free microalgae milk. In terms of taste, this cheese is said to have a tangy and umami taste that's comparable to cheddar cheese. The cheese is easy to slice, spread over crackers and melt for a variety of comforting snacks and recipes.
The collaborating companies developed this unique recipe with microalgae protein flour and it helps to meet the demand for dairy-free and vegan cheese alternatives with two products: a semi-hard microalgae dairy-free cheese and a dairy-free cheese spread.
A one-ounce serving of the semi-hard microalgae cheese provides double the daily allowance of B12 and it sets itself apart with a low carbon footprint.
Microalgae-Based Cheeses
Sophie's BioNutrients Created Cheese from Dairy-Free Microalgae Milk
Trend Themes
1. Microalgae-based Food Products - Sophie's BioNutrients has developed a vegan cheese product made from microalgae milk, which could pave the way for more sustainable food products being developed from microalgae.
2. Innovation in Vegan Cheese Alternatives - The development of microalgae-based cheese presents new opportunities for companies to create more innovative and tasty vegan cheese alternatives that meet the demands of consumers looking for healthier and more sustainable food options.
3. Meeting the Demand for Sustainable Food - The rise of sustainable food companies like Sophie's BioNutrients is a sign that there is a growing demand for food products that are both healthy for consumers and sustainable for the planet, presenting a potential opportunity for more companies to enter this market.
Industry Implications
1. Food Manufacturing - Sophie's BioNutrients and Ingredion Idea Labs' collaboration to create the microalgae-based cheese is an opportunity for food manufacturers to explore new ingredients and techniques that can be used to create sustainable and healthy food products.
2. Plant-based Food - The microalgae-based cheese is an example of the increasing range of plant-based food products that are being developed to meet the demand for healthier and more sustainable food options, creating new opportunities for companies looking to develop plant-based food products.
3. Sustainable Food Production - Sophie's BioNutrients' cheese production methods, which use microalgae milk, have a low carbon footprint, highlighting the potential for more sustainable food production methods that companies can explore to meet the growing demand for sustainable food products.