Subsequent-gen sustainable meals firm Sophie’s BioNutrients collaborated with Singapore’s Ingredion Concept Labs innovation heart to create microalgae-based cheese from Sophie’s BioNutrients dairy-free microalgae milk. When it comes to style, this cheese is alleged to have a tangy and umami style that is akin to cheddar cheese. The cheese is straightforward to slice, unfold over crackers and soften for a wide range of comforting snacks and recipes.
The collaborating firms developed this distinctive recipe with microalgae protein flour and it helps to satisfy the demand for dairy-free and vegan cheese alternate options with two merchandise: a semi-hard microalgae dairy-free cheese and a dairy-free cheese unfold.
A one-ounce serving of the semi-hard microalgae cheese gives double the every day allowance of B12 and it units itself aside with a low carbon footprint.
