Researchers from several US universities suggested in a 2019 study that microalgae, such as Chlorella vulgaris, have the potential to produce highly digestible proteins, lipids, and carbohydrates, as well as being rich in essential fatty acids, vitamins, and minerals. This discovery has paved the way for innovative food products, like a dairy-free ice cream developed by B2B foodtech company Sophie’s BioNutrients and the Danish Technological Institute.
Unlike traditional methods of growing chlorella in open ponds, Sophie’s chlorella is cultivated through fermentation in clean, dark tanks. This process eliminates the presence of other bacteria and minimizes the production of chlorophyll, which is often the cause of seaweed-like flavors and scents in microalgae. As a result, the chlorella protein used in their ice cream has a clean taste that is free from off-putting qualities.
Aside from its appealing taste, Sophie’s chlorella ice cream offers nutritional advantages. Just one ounce of this innovative dessert can potentially provide double the recommended daily intake of vitamin B12 and is a source of iron, which is absent in dairy milk. The ice cream also contains coconut oil, starch, water, and sugar. While Sophie’s BioNutrients claims that their product is allergen-free and has better nutrition than cow milk, they have not sent it for a nutritional analysis at this stage of their internal research and development.
As the dairy alternatives sector continues to grow, health-conscious consumers become a key target market for Sophie’s BioNutrients. CEO and co-founder Eugene Wang explains that consumers nowadays want their indulgences to be healthy, which is evident in the steady growth of the alternative protein and healthier snacks segments in the market.
Regarding the acceptance of algae-containing ice cream among consumers, Wang notes that some ice creams already use microalgae as a colorant without concerns from consumers. However, the use of microalgae as a protein source is relatively new and offers unique nutritional benefits.
Although Sophie’s chlorella ice cream may come with a slightly higher price tag of approximately 40-60% more than regular dairy ice cream, the company is actively seeking food manufacturers interested in bringing this concept to the retail or foodservice market. Building up volume will help reduce production costs, making it more accessible to a wider consumer base.
Sophie’s BioNutrients, based in Singapore, specializes in microalgae innovations and has previously developed algae-based milk and cheddar. While these prototypes have not become commercially-available products, Wang mentions that one manufacturer has recently launched a cheddar cheese in the US using their protein. Additionally, an energy drink in Asia also incorporates their protein.
This groundbreaking ice cream made from microalgae demonstrates the unlimited possibilities of this nutrient-rich superfood. Sophie’s and DTI’s discovery marks a significant advancement in allergen-free foods, offering a dairy and lactose-free alternative to ice cream that surpasses the nutrition content of most available dairy-free alternatives. This development opens up new horizons for inclusive dining experiences and reflects the commitment to exploring the full potential of microalgae.
