Food technology company Sophie’s BioNutrients has partnered with Singapore-based innovation centre Ingredion Idea Labs to release dairy-free cheese using microalgae. This revolutionary food ingredient mimics regular cheese’s umami and tangy taste profile but is the healthier plant-based alternative.

This comes in semi-hard and cheese spread variants and one ounce of the item can provide double the daily allowance of vitamin B12.

The dairy-free cheese is made from microalgae protein that’s harvested within three days from a single-cell microalgae in a protected environment. These are U.S. GRAS and European Safety Authority-certified, which means they can be incorporated in food or supplements.

“Microalgae is one of the most nutrient-rich and ductile resources on the planet. Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available dairy-free alternatives. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining,” said Eugene Wang, Co-Founder & CEO of Sophie’s BioNutrients.

Ai Tsing Tan, Innovation Director at Ingredion also shared, “As we innovate to meet the changing needs of consumers, it is key to focus on the attributes important to creating a consumer-preferred product. Our approach to dairy-free cheese is to develop it as closely as possible to cheese in both flavor and texture. Cosumers can enjoy a delicious, recognizable and desirable vegan cheese eating experience.”

The global vegan cheese market was valued at $1.2 billion in 2019, and is estimated to reach $4.42 billion by 2027 at a CAGR of 15.5%. This presents great opportunity for Sophie’s BioNutrients to cement their position as a leader in value-added ingredients made from microalgae.