Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Consumers’ growing demand for healthier and sustainable options is propelling nutrient-dense plants like sorghum, spirulina, and aronia berries into the spotlight, redefining nutrition.
In a recent LinkedIn option poll, The Food Institute asked members to indicate their biggest current concerns regarding the plant-based category.
Although the nutritional merits of plant-based food have faced mounting scrutiny by consumers in recent months, discrepancies by variety suggest that not all alternative products are created equal.
In 1974, the United Nations hailed the blue-green microalgae spirulina as possibly the “best food for the future.” Nearly half a century later, food and beverage manufacturers appear to be catching on. The spirulina market …
