Singaporean restaurant Fico introduces the world’s first chocolate gelato made using Solein, a sustainable protein derived from thin air, produced by Finnish food-tech startup Solar Foods. Created through a unique fermentation process using hydrogen-oxidizing bacteria, carbon dioxide, and hydrogen, Solein is transformed into a protein-rich powder. Fico’s vegan chocolate gelato showcases Solein’s potential to create delicious, sustainable food with a creamy texture and indulgent taste. Solein can be used in a broad array of products. Solar Foods plans to scale up production in Finland by 2024.
- Solein is created through a unique fermentation process.
- Production does not require arable land, water, or pesticides.
- The protein-rich powder can form the basis of many different food types.
A Glimpse into the Future of Food Production
The creation of Solein Chocolate Gelato at Fico restaurant heralds a future where food can be produced in an entirely new way, without relying on traditional agriculture and photosynthesis. Solar Foods, the Finnish company behind the Solein protein, has developed a unique bioprocess that allows for the growth of a single microorganism into an endless supply of edible food using air, electricity, and fermentation. This innovative method offers a sustainable alternative to traditional food production, particularly in harsh environments where agriculture is challenging.
Fico’s chef, Mirko Febbrile, describes the vegan ice cream as creamy and delicious, showcasing the versatility of Solein. The gelato was introduced through Fico’s Pedal for Gelato initiative, rewarding participants who cycled over 15km in a day with a complimentary scoop. This marks the first instance where food produced without photosynthesis and agriculture has been made available to the public, demonstrating the potential of Solein to revolutionise the food industry.
Solein’s Versatility and Sustainability
Solein is a microbial protein-rich powder that can be used to replace existing proteins in various foods. Its versatility allows it to seamlessly blend into different food products, enhancing them without altering their characteristics. Solein has been used in a wide range of products, including dairy and meat alternatives, snacks, beverages, noodles, pasta, breads, and spreads. The production process of Solein is not reliant on weather or climate, making it suitable for cultivation in various environments, including deserts and Arctic regions.
Moreover, Solein’s production method is considered the most sustainable in the world, as it does not require arable land, water, or pesticides. With a significantly lower environmental footprint compared to traditional food production methods, Solein offers a promising solution to tackle the growing global demand for food, while addressing the pressing issue of climate change.
Scaling Up Solein Production and Partnerships
Solar Foods has partnered with Japanese food company Ajinomoto to develop products using Solein and to conduct marketability studies. The company’s upcoming production facility in Finland, Factory 01, is set to bring Solein production to a commercial scale by 2024. This facility will be critical in expanding the availability of this groundbreaking protein source, which has the potential to reshape the food industry and contribute to a more sustainable future.
