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Singapore startup substitutes dairy with algae

by Cynthia Morel, May 17
1 minute read

In a world-first, Sophie’s Bionutrients’ algae-based milk is comparable in nutritional value to cow’s milk, but made using a fraction of the energy, land and water. The company grows the microalgae in large fermentation tanks, and feeds it food waste such as spent beer grains. The result is a water-soluble protein flour which can be used to make milk products.

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So what?

Dairy farms are a major contributor to the total GHG emissions over the life cycle of milk and other dairy products. Meanwhile, microalgae has the essential amino acids the body needs, and also the vitamins that are lacking in other types of plant-based protein flour. Nutritionally speaking, it functions like an animal protein.



  • Location: Singapore
  • Topic: AgricultureFood & nutrition
  • Other Tags: Protein Challenge
by Cynthia Morel Spotted 12 signals

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