Sophie's BioNutrients and DTI Have Partnered on a New Vegan Frozen Treat
Michael Hemsworth — November 9, 2022 — Lifestyle
References: sophiesbionutrients & foodbev
Sophie's BioNutrients and the Danish Technological Institute (DTI) have partnered on a new microalgae ice cream that is focused on providing vegan consumers with access to a delicious and nutritious treat.
The ice cream is crafted using the Chlorella vulgaris from the food technology company and features twice the recommended daily intake of vitamin B12 for every one-ounce serving. The ingredient is also said to be a great source of iron, which is found in dairy-based alternatives but often not in vegan-friendly options.
Sophie's BioNutrients CEO and Co-Founder Eugene Wang spoke on the microalgae ice cream saying, "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. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.”
The ice cream is crafted using the Chlorella vulgaris from the food technology company and features twice the recommended daily intake of vitamin B12 for every one-ounce serving. The ingredient is also said to be a great source of iron, which is found in dairy-based alternatives but often not in vegan-friendly options.
Sophie's BioNutrients CEO and Co-Founder Eugene Wang spoke on the microalgae ice cream saying, "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. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.”
Trend Themes
1. Microalgae as Food Ingredient - The use of microalgae as an ingredient in food production opens opportunities to create healthier, allergen-free, and sustainable food products.
2. Premium Vegan Products - The emergence of premium vegan products such as microalgae ice cream caters to the growing demand for sustainable and nutritious food options for vegans and health-conscious consumers.
3. Alternative Protein Sources - The rise in demand for alternative protein sources has paved the way for the use of microalgae in food production, offering a sustainable and nutrient-rich option for food manufacturers.
Industry Implications
1. Food Manufacturing - Food manufacturers can leverage the use of microalgae to create innovative and nutritious food products that cater to the growing demand for sustainable and vegan-friendly options.
2. Plant-based Food Industry - The plant-based food industry can tap into the use of microalgae to cater to the demand for healthier and sustainable vegan options such as ice cream, milk, and cheese substitutes.
3. Alternative Protein Industry - The alternative protein industry can utilize microalgae as a potential protein source that offers a sustainable and nutrient-dense option for plant-based food products such as meat substitutes.
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