Last September, the Finnish food-tech company Solar Foods obtained regulatory approval from the FDA to introduce Solein, a novel type of protein that’s made entirely from air and electricity, to the U.S. market.
Discovered in Nordic nature, Solein is composed of a single-cell organism that’s grown with carbon dioxide and hydrogen, requiring only renewable energy, airborne materials, and a small amount of the same minerals that plants extract from soil via their roots to produce.
And since Solein can be made in any type of weather conditions and without draining natural resources like land or water, it’s highly sustainable – and equally nutritious.
Nutrition
Solein is not only 75% protein; it also contains all nine essential amino acids, making it a complete protein – unlike the majority of protein sources on the market that are not derived from animal products.
The innovative ingredient is also a rich source of several vitamins, minerals, and other nutrients, including:
- Antioxidants
- Dietary fiber
- Vitamins B9 and B12
- Iron, calcium, and magnesium
Taste and Texture
Solein has a mild, umami flavor and naturally takes the form of a flour-like powder, making it easy to blend into savory and sweet products alike, including pastas, breads, spreads, soups, smoothies, meat and dairy alternatives, and even ice cream.
It can also be used as an egg substitute due to its emulsifying properties, as well as a beverage ingredient because of its low viscosity.
Applications
Solein made its official U.S. debut in November at Olmsted, an award-winning New York City restaurant known for its seasonal, sustainable, and plant-forward menu.
Chef Greg Baxtrom substituted the high-protein ingredient for milk, butter, egg yolks, and other animal-based products in a 4-course menu of dishes, including:
- Solein Delicata Squash Rings with green tomato ketchup and ‘fallikake’
- Brussels Sprout Solein Spaetzle with Piave Vecchio and alfredo sauce
- Solein Carrot Crepe with carrot butter, sunflower, and preserved lemon
- ‘Old School’ Solein Chocolate Mousse with poached Italian plums and orange marmalade
And more recently, Solein entered the CPG category via a partnership between Solar Foods and KelpEat, an Italian algae startup that incorporated the ingredient into crackers that boast more than 35% protein and seaweed farmed in the E.U.
KelpEat debuted the nutrient-dense crackers at the Pitti Taste food fair in Florence this month and plans to devote much of its attention to its U.S. expansion in the near future, where the demand for protein-rich, sustainable, and functional ingredients has only continued to grow among consumers.
“Using Solein enabled us to create a truly disruptive innovation – one that delivers complete nutrition, environmental responsibility, and a bold step towards food sovereignty,” said KelpEat CEO Luca Cerruti.
The Food Institute Podcast
When it comes to data in the food-away-from home sector, what are the major challenges and opportunities companies are facing today? Tibersoft’s Chris Hart joined The Food Institute Podcast to discuss how collaboration and data interoperability will be a key theme for the foodservice sector in the years to come.
