Atlr.72 Mochelie is Made with Solein
Michael Hemsworth — December 18, 2025 — Lifestyle
The Atlr.72 Mochelie mochi-filled almond tarts are a series of sweet treats created by the Ajinomoto Group that will offer consumers a way to satisfy their sweet tooth in a sustainable way.
The tarts come in three flavors including Sesame Noir, Yuzu Fromage and Azuki Matcha, which are each crafted with plant-based ingredients including Solein. These ingredients enable the amount of butter, milk and eggs used in each tart to be reportedly reduced to less than one-third of the recipe to give them a decidedly more sustainable recipe than alternatives.
The Atlr.72 Mochelie mochi-filled almond tarts are being launched in time for the holiday season and are headed to select locations in Singapore for consumers to pick up ahead of Christmas.
The tarts come in three flavors including Sesame Noir, Yuzu Fromage and Azuki Matcha, which are each crafted with plant-based ingredients including Solein. These ingredients enable the amount of butter, milk and eggs used in each tart to be reportedly reduced to less than one-third of the recipe to give them a decidedly more sustainable recipe than alternatives.
The Atlr.72 Mochelie mochi-filled almond tarts are being launched in time for the holiday season and are headed to select locations in Singapore for consumers to pick up ahead of Christmas.
Trend Themes
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Plant-based Sweet Treats — The increasing availability of plant-based sweets like mochi tarts reflects a growing demand for indulgent yet ethical dessert options.
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Solein-powered Foods — Incorporating Solein into recipes is revolutionizing the food industry by significantly reducing reliance on traditional animal-based ingredients.
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Cultural Fusion Desserts — Combining traditional flavors like Yuzu and Azuki emphasizes the potential for innovation in creating globally appealing desserts that celebrate cultural diversity.
Industry Implications
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Alternative Protein Industry — The deployment of Solein as an ingredient in desserts showcases the evolving opportunities in the alternative protein sector to redefine food production.
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Confectionery Industry — Shifting consumer preferences towards environmentally friendly sweets are encouraging the confectionery industry to adapt and innovate with sustainable ingredients.
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Food Retail Industry — Strategically launching innovative desserts in select locations highlights the importance of tailored marketing strategies in the evolving food retail landscape.
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