Solar Foods has announced a new partnership with Japanese food and biotechnology corporation, Ajinomoto Group.

Finland-based Solar Foods produces protein using carbon dioxide and electricity. Its Solein protein ingredient, hailed by the company as “protein out of thin air,” received its first novel food approval in Singapore in September 2022. Solein’s first official tasting in Singapore followed last week at a special event on 25 May.

Now, the strategic alliance with Ajinomoto Group will see the two companies develop products using Solein and conduct a marketability study in Singapore. The study will begin in the first quarter of 2024. Solar Foods and Ajinomoto will also be looking into expanding cooperation to other regions and countries beyond Singapore.

According to Ajinomoto Group, one of its key growth areas is the ‘green food’ business. The Japanese food giant said it wants to leverage its strengths in fermentation technology, cell biotechnology, ‘deliciousness technologies’ and locally adapted marketing capabilities.

As part of the strategy, Ajinomoto is promoting the co-creation of new food ingredients and food systems, including protein with low environmental impact. It aims to “connect food culture to the future” and open “new food possibilities while respecting individual preferences and values”.

Following Solein’s Singapore tasting debut, the goal is now to scale up production of the functional ingredient and make it available for food brands to use in their recipes for more sustainable products.

This will begin in Singapore, followed by other markets around the world. Solar Foods is seeking GRAS (Generally Recognized As Safe) status assessment for Solein in the United States, and said it has filed applications for novel food authorisation in other key markets including the UK and European Union.

CEO and co-founder of Solar Foods Pasi Vainikka said: “This partnership with Ajinomoto is a perfect match with our strategy. We feel confident we can bring value to Ajinomoto and together with them renew existing food categories, reduce the environmental impact of food production, and support health and personal performance.”

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