Singapore-based food-tech firm Sophie’s Bionutrients claims that it has developed the world’s first microalgae-based milk alternative.

The new product concept was made with microalgae protein flour, which reportedly contains the same essential amino acids as microalgae itself. The flour is then homogenised with water to create the dairy-free product.

According to Sophie’s Bionutrients, the protein value can be elevated by up to 50% by altering ratios in the water-soluble microalgae flour. However, it can be further refined to mimic the creamy texture of dairy.

The company’s microalgae solutions have already been used to develop meat alternatives such as burger patties, and the company claims that microalgae ‘can be used to develop almost any food’.

Sophie’s Bionutrients cultivates its microalgae in protected environments as opposed to conventional ponds, and ‘feeds’ its algae with food waste such as spent grains, molasses and okara. The company claims that this process allows for output ‘ten times higher than conventional sunshine pond operations’, and that the process is a sustainable, circular production method.

Eugene Wang, co-founder & CEO of Sophie’s Bionutrients, said: “We believe in harnessing the power of nature to build a sustainable, greener future through environment-friendly alternate food solutions. We believe that micro-algae is the best place to help us achieve this.

“It is the superfood of the future. Through further refinement with food and beverage producing partners developments like this one, the world’s first allergen-free micro-algae milk, we believe we can transform the way we live, produce and consume food for the better.”

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