If you haven’t heard of microalgae, you will soon. These phytoplankton found in freshwater are invisible to the naked eye, but are the most nutritious microorganism on our planet. But most importantly, they are believed to be the future of protein.

Today, this valuable plant is being developed for essential applications like renewable energy, treating wastewater, but most interestingly, for food! In fact, Sophie’s Bionutrients, a Singapore-based food tech company, has already developed a 100% microalgae-based milk alternative. It’s comparable in nutrition to dairy milk, and contains all of the essential amino acids. And that’s not all—they’re also developing crab cakes and other protein alternatives!

Sophie’s Bionutrients, based in Singapore, was founded by Eugene Wang for his daughter Sophie, who has a seafood allergy. Their goal is to provide the world with sustainable nutrients from our oceans without the use of animals.

Their microalgae-based milk is made by simply combining the company’s patented pure protein flour with water. Depending on the water-to-flour ratio used, the beverage can become thinner or creamier, and the current ratio makes it similar to the texture of nut milk.

This incredible flour can be used in almost any food application, including burgers, crab cakes, milk, and more! Plus, it’s incredibly sustainable. To grow the microalgae, they simply feed it food waste like spent grains from breweries, okara (the residue leftover after producing soymilk), and molasses—all in a protected environment. This way, they can produce 10x more microalgae than what is conventionally produced in ponds.

Sophie’s Bionutrients is on a mission to eliminate food allergies and reduce the amount of land/resources required to produce our food. Check out their website to keep up with their most recent developments and plans for the future!

Would you try microalgae milk? Comment below!

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