Sustainable and hypoallergenic microalgae proteins via precision fermentation

Technology
In development
Company

Sophie's BioNutrients offers a sustainable plant-based protein derived from chlorella vulgaris. Utilizing a proprietary, non-GMO strain, this protein source is hypoallergenic, requires minimal resources, and uses waste as feedstock, providing an environmentally friendly alternative to traditional protein sources.

Overview

Sophie's BioNutrients introduces a breakthrough in sustainable plant-based proteins with the development of a hypoallergenic protein from chlorella vulgaris. This innovative protein source is cultivated using a proprietary strain of microalgae that grows rapidly in fermentation tanks, fed on various food waste. The microalgae protein boasts a high-quality essential amino acids profile, surpassing WHO requirements, and offers a sustainable solution with minimal environmental impact.

Technical specifications

Key features:

  • Utilizes a special non-GMO strain of white chlorella vulgaris with a neutral color and flavor
  • Fast production cycle of 3-10 days
  • Grown in commodity-scale bioreactors with 100% biodegradable, safe ingredients
  • Continuous In-Situ Product Recovery (ISPR) system achieves >98.5% reagent recycling
  • Negative-to-neutral greenhouse gas (GHG) profile
  • No fertilizers, herbicides, antibiotics, or growth hormones needed
  • Operates outside the food chain using industrial side streams and agricultural residues
Technology readiness level

The technology has reached a readiness level of 6, indicating a robust stage of development with successful validation in relevant environments. The process is built for scalability and safety, ensuring cost-effective production while maintaining environmental sustainability.


About Sophie's BioNutrients

A Singapore-headquartered food tech startup (founded 2019) focused on unleashing microalgae as a sustainable protein source. It has won awards for its dairy alternative prototypes and often partners with established ingredient firms (like Ingredion, Danone’s venture arm) to accelerate product development.

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