A new cheese substitute made from dairy-free microalgae milk has been developed by plant-based food company Sophie’s BioNutrients.
Working in collaboration with Ingredion Idea Labs, the cheese is a completely plant-based, vegan alternative to traditional cheese, designed to imitate the properties of Cheddar.
The cheese substitute and is available in two forms: a hard cheese that can be sliced to preference and a soft, spreadable version. The vegan cheese is said to be rich in nutrients – both higher in protein than other cheese alternatives and containing double the daily requirement of vitamin B12 – as well as being sustainably harvested.
“Microalgae is one of the most nutrient-rich and ductile resources on the planet,” said Eugene Wang, Co-Founder & 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,”
According to research cited by Sophie’s BioNutrients, the global vegan cheese market was valued at US$1.2 billion in 2019, and is expected to grow even further in future.
Sophie’s BioNutrients’ microalgae are cultivated in protected environments at a high rate of production – harvested after three days for use in their microalgae flour, which is subsequently used in the production of their dairy-free milk products.
The microalgae are European Food Safety Authority and FDA certified.
Ai Tsing Tan, Innovation Director at Ingredion, said: “As we innovate to meet the changing needs of consumers, it is key to focus on the attributes important to creating a consumer-preferred product.
“Our approach to dairy-free cheese is to develop it as closely as possible to cheese in both flavor and texture. Cosumers can enjoy a delicious, recognizable and desirable vegan cheese eating experience.”
