Solar Foods, a Finland-based start-up, has made history by introducing a food that is free from photosynthesis and agriculture. In collaboration with Fico, an Italian seaside restaurant in Singapore owned by The Lo & Behold Group, Solar Foods has developed the Solein Chocolate Gelato, which is now available to the public. Made from CO2, air, and electricity, Solar Foods’ innovation, called Solein, is a microbial protein produced using a unique bioprocess that involves feeding microbes with gases and nutrients. What makes Solein truly sustainable is its complete disconnect from agriculture, as it does not require animals or photosynthetic plants. According to Solar Foods, Solein is the most environmentally friendly protein in the world.
From a nutritional standpoint, Solein is rich in protein, dietary fibers, fat, and mineral nutrients. Before it can be commercially launched, Solein requires pre-market approval. Solar Foods submitted its novel food dossier to the Singapore Food Agency in September 2021 and obtained regulatory approval in October 2022. This means that Solein can now replace existing proteins in various food products, such as dairy and meat alternatives, snacks, beverages, noodles, pasta, bread, and spreads.
Solar Foods’ maiden collaboration involves replacing dairy protein in a gelato dessert. Solein, together with vegetable oils, replaces dairy in the ice cream product. The protein content of the Solein Chocolate Gelato is comparable to that of traditional dairy-based ice cream. As a functional ingredient, Solein eliminates the need for additives in ice cream production and contributes to a smooth texture without any unwanted flavors. Additionally, Solein naturally provides a complementary color from carotenoids without affecting the appearance of the final product.
According to Solar Foods’ Chief Commercial Officer, Shilei Zhang, the gelato containing Solein is indistinguishable from any other Italian gelato. The company views Solein as the “Intel inside” of the food industry due to its versatility and nutritional value. While choosing ice cream as the first product to showcase Solein’s capabilities was challenging, it was motivated by Singapore’s love for ice cream and the widespread popularity of chocolate as a flavor.
Solar Foods aims to expand its range of Solein-based foods in the future. Recently, the company announced a strategic alliance with Japanese food giant Ajinomoto to develop products and conduct a marketability study, starting in the first quarter of 2024. Fico’s Solein Chocolate Gelato is just the beginning of Solar Foods’ vision for a wide range of innovative, sustainable food options that contribute to a better and more environmentally friendly future.