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Sophie’s BioNutrients Develops First Microalgae Cheddar Cheese with Ingredion


November 15, 2021
From Vegconomist
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Sophie’s BioNutrients Develops First Microalgae Cheddar Cheese with Ingredion – vegconomist – the vegan business magazine


  • November 15, 2021

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    , the next-gen food tech from Singapore, has produced its first microalgae-based cheese. Closely mimicking a conventional cheddar profile, the cheese is made Sophie’s BioNutrients dairy-free in partnership with the Ingredion Idea Labs innovation center.

    “A dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives”

    The exploding sees products derived from a wide range of ingredients, from nuts and oils to cauliflower or hemp, with innovation at the forefront of the young industry. However, Sophie’s BioNutrients believes microalgae-based cheese offers superior sustainability – microalgae boasts an exceptionally low carbon footprint – as well as nutrition and a complete taste and texture profile.

    Sophie’s Bionutrients microalgae milk
    Microalgae Milk ©Sophie’s Bionutrients

    The team at Sophie’s BioNutrients collaborated with the team of technical experts at to create the vegan cheese, with a one-ounce serving of the semi-hard microalgae cheese providing double the daily recommendation of B12. Sophie’s BioNutrients began developing microalgae products this year and recently established a , an alt protein hotspot in the Netherlands.

    “Microalgae is one of the most nutrient-rich and ductile resources on the planet. 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,” commented Eugene Wang, Co-Founder & CEO of Sophie’s BioNutrients.




    Source: Vegconomist.com
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