Sophie’s Bionutrients and Micro-Algae Milk
Food tech company Sophie’s Bionutrients has created this micro-algae milk through the use of its protein flour. The micro-algae protein flour has the same amino acids as traditional micro-algae. However, the converted protein flour can be more easily applied to food and agricultural practices. For the business to create the milk alternative, the protein flour is then homogenized with water, thus finishing the process. The new milk alternative should be completely allergy-free and be safe to drink for all lactose-intolerant people.
On top of this, the micro-algae milk created by the business has a comparable nutritional profile as traditional milk, though the micro-algae milk can be altered to have significantly more protein. Sophie’s Bionutrients use of micro-algae technology in food products could have significant long-standing effects on the environment as well given the high quality 100% plant-based protein and nutritional value the company has created.
On top of this, the micro-algae protein flour has multiple, food-based applications. While the milk is a major entry point for the flour, the food tech company looks to use it on a wide scale given the affordable and sustainable nature of the product. In fact, the business can harvest the proprietary strain of algae in just three days with a fraction of the environmental cost that raising cows has.
Sophie’s Bionutrients Environmental and Social Impact
The food tech business can easily cultivate the micro-algae, though the environmental sustainability extends even further. The entire cultivation process can be fully self-sustaining with the micro-algae easily accepting food waste such as spent grains in the fermentation process. Using grains, okara, and molasses, the company can continue to create more micro-algae while using a cyclical process, leaving behind almost no waste.
The cheap, self-sustaining protein flour created by the business can serve as a nutritional backbone for many parts of the world, where finding nutrient-rich produce and meat can be far more expensive. By eliminating both possibilities of allergies while still offering a high nutritional value, the business can effectively replace less sustainable and less healthy food products. Sophie’s Bionutrients plans to expand both the milk production and protein flour production if revenues continue to grow.
When commenting on the sustainability of the food products, Sophie’s Bionutrients co-founder and CEO Eugene Wang said, “We believe in harnessing the power of nature to build a sustainable, greener future through environment-friendly alternate food solutions. We believe that micro-algae is the best place to help us achieve this. It is the superfood of the future. Through further refinement with food and beverage producing partners developments like this one, the world's first allergen-free micro-algae milk, we believe we can transform the way we live, produce and consume food for the better.”
About the Author
Tom Price is a writer focusing on Entertainment and Sports Features. He has a degree from NYU in English with a minor in Creative Writing. He has been previously published for Washington Square News, Dignitas, CBR, and Numbers on the Boards.