First-Ever Dairy Alternative With Microalgae Developed By Singaporean Startup Sophie’s BioNutrients

5 May 2021

Singapore-based food technology startup Sophie’s BioNutrients has developed a plant-based dairy alternative derived from the sustainable superfood of the future - microalgae. The startup is using its proprietary protein flour made from single-cell microalgae homogenized with water to make the mylk. 

This plant-based mylk contains the same essential amino acids of microalgae, and matches up to the nutritional value of dairy. The company also states that the protein content of the microalgae mylk can be increased by 50% by increasing the flour-to-water ratio.

The product, which has a similar texture to nut mylks, will be safe for people with allergies and lactose intolerance. With further development, it can replicate the texture and creaminess of dairy.

The microalgae protein flour is developed in a protected environment with a strain of microalgae which can be harvested in only three days. It also creates a sustainable and circular production method due to microalgae’s self-sustaining quality. Since it is produced in-house, it has a lower cultivation cost and a ten times higher output than conventional sunshine pond operations.

In April, Sophie’s BioNutrients announced a microalgae-based burger patty made from their versatile protein flour, which has twice the protein content of beef. The company is aiming to collaborate with food and beverage companies to refine their patent-pending technologies.

Eugene Wang, CEO, Sophie's BioNutrients

Image Courtesy: Sophie's BioNutrients

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