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20.11.2021

A Singaporean food company has created a real vegan cheese from protein flour and microalgae. It can be eaten solid or melted in the microwave and tastes like cheddar.

Sophie's BioNutrients, a Singapore-based biotechnology company, is committed to sustainable food production, which means it pays special attention to the environmental friendliness of its production. Earlier this year, they announced that they were developing a protein-rich cheese made from photosynthetic microalgae that would be completely free of animal protein. And the other day the company announced that their new product is finally ready. In May of this year, they introduced lactose-free milk from the same algae, and before that, protein flour.

"Microalgae is one of the most nutrient-dense resources on the planet," said Eugene Wang, co-founder and CEO of Sophie's BioNutrients. a lot of protein, and such a vegan cheese contains more nutrients than analogues."

Cheeses without animal protein are already on the market in large quantities, but in most cases their taste leaves much to be desired. The creators of the new product claim that their cheese has a rich taste of protein (umami) and even resembles cheddar.

In addition to algae, this cheese also contains protein flour, which was also previously developed by Sophie's BioNutrients. This vegan product will be produced in two forms - the usual semi-solid pieces and in the form of the so-called "cheese butter" - a lactose-free butter substitute. It can be sliced, melted in the microwave, added to a sandwich or spread on bread. One serving (about 28 grams) of this cheese contains twice the daily requirement of vitamin B12.

A Singapore company grows these photosynthetic microalgae in special bioreactors. In their natural environment, they live in both fresh and salt water - they need carbon dioxide and a source of light to live and feed. These microalgae are an excellent source of amino acids, fatty acids, vitamins, minerals and antioxidants. They are also used in fish feed.

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