Exploring what each dish in the five-course Solein menu means for the planet, the plate, and the palate.
Solein, a protein derived from microbes cultivated with carbon dioxide and hydrogen – quite literally “from thin air” – marks a groundbreaking stride in food innovation. Unveiled on May 25, 2023, the pioneering five-course menu, featuring dishes crafted with Solein, mesmerised diners in Singapore. This exploration dives into the profound implications of each course, illustrating how Solein can reform food systems, conserve our planet, and indulge gastronomical desires.
Ozoni is a traditional Japanese dish that ushers in the New Year.
Our gastronomic journey begins with the transformation of a classic Kansai-style Ozoni miso soup. Paying homage to Kyoto’s customary lunar new year soup, the dish is re-envisioned with a forward-looking touch symbolising the dawn of a new food epoch.
Dubbed ‘Misolein,’ our soup presents Solein’s versatility as it enriches flavours and adds depth to conventional dishes. An umami-packed miso base fused with Solein’s earthy undertones and an array of seasonal vegetables, including mitsuba aka Japanese wild parsley, creates a savoury symphony for the taste buds. The Solein-infused sweet mochi, with its crispy shell and gooey centre, foreshadows the dessert at the end of this gastronomic experience.
Integrating Solein into this classic dish signifies a leap from the past to the future, envisioning sustainable production methods that minimise land usage, boost biodiversity, mitigate environmental impact, and reframe the politics of food.
A fusion of culinary cultures and food innovation shows how Solein can be the most local ingredient.
The second course – Solein Pasta with Singapore Pesto – captures an artful fusion of Italian culinary tradition and the vibrant flavour palate of Singaporean cuisine. This dish underscores the interdependence of nations on food imports, a concept deeply relevant in Singapore, a city-state importing over 90% of its food.
The Solein-infused pasta, crafted without eggs, boasts “an impeccable texture akin to Italian pasta,” according to Michelin-starred chef Mirko Febbrile. The pesto, blending Solein with a Malay rempah, teems with indigenous herbs like lemongrass and aromatic spices like blue ginger, resulting in “a flavour profile Singaporeans know from home”.
By harnessing Solein as a protein alternative, the dish presents a future where we can reduce the heavy reliance on food imports, promoting self-sufficiency within urban areas like Singapore and mitigating the environmental implications of long-distance transport and industrial agriculture.
No animals needed. Yolk sauce without eggs and cereal prawns without prawns.
The third course serves a modern reinterpretation of the classic Singaporean dish, cereal prawns – a smoked pumpkin with Solein-infused salted eggless yolk sauce and curry leaf. The smoky pumpkin’s inherent sweetness pairs seamlessly with the robust flavours of the Solein-based eggless yolk sauce. The harmonious blend of chili, garlic, and shallots adds depth and complexity to the dish.
This dish exemplifies the potential to create flavourful dishes while reducing our dependence on animal-based proteins. As traditional animal agriculture leads to deforestation, species extinction, and greenhouse gas emissions, Solein enables us to promote biodiversity, replenish seafood stocks, and provide plant-based protein options. By embracing Solein, we contribute to the preservation of natural habitats and promote sustainable practices that maintain life on this planet.
Even plants can’t compete.
Combining Italian traditions with cutting-edge techniques, the fourth course is both refreshing and invigorating. The Fennel Bergamot Granita, with its icy texture and subtle bergamot notes, pairs beautifully with the Lime and Fennel Solein Bean Curd’s custard-like texture and balanced acidity. The bronze fennel garnish adds a touch of visual appeal and complexity to the dish.
Highlighting the possibility of creating protein-rich alternatives without relying on conventional crops, this dish introduces a unique bean curd crafted without beans. Solein’s production process has a smaller environmental footprint than conventional plant-based protein sources. Instead of plant monocultures, Solein production can free up farmland for rewilding, enabling a diverse and eco-friendly food system.
With Solein, classic treats shine anew, opening a world of possibilities.
The Solein menu finale introduces gelato – a classic indulgence recreated with a sustainable twist. This dairy-free ice cream, prepared in the Italian style, tantalises the taste buds with its earthy umami flavours, complemented by the subtle notes of vanilla. The addition of fresh figs provides bursts of natural sweetness, while the fig vincotto reduction adds depth and complexity to the dessert.
This course offers an opportunity to rethink the traditional dairy-based ice cream production process, replacing milk with Solein. With Solein, dairy cows and their associated methane emissions, deforestation, and water pollution are no longer necessary ingredients. Instead, renewable electricity and air are all that’s needed. Solein emerges as a climate-conscious solution that coincides with our mission to liberate our planet from the burden of protein production.
Solein can now be purchased and enjoyed by everyday consumers at the restaurant Fico in Singapore for a limited period, from June 15 to August 31, 2023. As we are currently producing Solein on a small scale, this is a limited-time offer, so we urge those who are curious to visit Fico and try the unique Solein-powered Gelato before it’s gone!
It’s a testament to the delectable possibilities that Solein presents, proving that the conservation of our ecosystem doesn’t have to compromise culinary delight. It’s not just a conclusion to a meal, but the beginning of a revolution in sustainable gastronomy.
The inaugural Solein menu marks a remarkable culinary expedition, illustrating the boundless potential of this trailblazing ingredient. From reimagined Japanese miso to fusion pasta, eggless yolks, beanless bean curd, and a gelato powered by renewable energy, Solein demonstrates its ability to benefit the planet, revolutionise food production, and create delicious flavours and textures.
Our goal is to make Solein available to food producers in 2024. Food brands looking to replace traditional ingredients or protein sources in their products with more sustainable alternatives can then introduce Solein to consumers.
As we expand our production capacity, we anticipate a significant reduction in cost. While our current production volume allows for moderate quantities of limited-edition products, Solar Foods’ Factory 01, set to be operational by 2024, will elevate Solein’s production capacity, enabling wider distribution and greater market reach.
The voyage continues, and Solein is at the forefront of shaping a sustainable and flavourful future of food.
