Singapore-based foodtech startup, Sophie’s BioNutrients has collaborated with the Danish Technological Institute (DTI) to produce its first chlorella-based ice cream. Made with Sophie’s dairy-free Chlorella Protein Concentrate, the new vegan ice cream boasts a complete nutritional panel, with more B12 and Iron than most dairy and plant-based alternatives.
Sophie’s Chlorella Protein is a neutral-hued microalgae flour naturally cultivated from Chlorella vulgaris. The company claimed the Chlorella vulgaris strains it uses are US GRAS and European Food Safety Authority (EFSA) approved as food ingredients.
To create the ice cream, Sophie’s team worked with DTI’s technical experts to perform an initial screening of the ingredient’s potential, before combining it with functional ingredients that mimicked ice cream’s natural texture. The finished product can be used to make several popular ice cream flavors.
According to Sophie’s, this ice cream in 30ml serving can offer double the recommended intake of Vitamin B12, while it also contains iron, absent in cow’s milk. Chlorella is also a sustainable ingredient that carries a lower carbon footprint.
Eugene Wang, CEO of Sophie’s BioNutrients said, “Microalgae is one of the most nutrient-rich and versatile resources on the planet.” Sophie’s BioNutrients specializes in microalgae innovations and has developed the world’s first algae-based milk and cheddar cheese.