Singapore-based food tech company Sophie’s BioNutrients has partnered with Ingredion to develop a microalgae-based cheese.

Sophie’s BioNutrients collaborated with the Ingredion Idea Labs innovation centre in Singapore to co-create the vegan-friendly cheese, which is made from its dairy-free microalgae milk.

The cheese alternative is said to have an umami and tangy taste profile – mimicking a natural Cheddar cheese – and comes in semi-hard and spreadable varieties.

Sophie’s BioNutrients produces a neutral-hued flour from single-cell microalgae that are grown within bioreactors. The firm’s microalgae protein flour has been used to make products including plant-based meat and milk.

The company says that a 1oz serving of its new semi-hard microalgae cheese provides double the daily allowance of vitamin B12. It also has a low carbon footprint.

“Microalgae is one of the most nutrient-rich and ductile resources on the planet,” said Eugene Wang, co-founder and CEO of Sophie’s BioNutrients.

“Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy- and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein 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.”

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