The greatest thing since sliced bread: Solein® enters America

Solein: The miracle protein discovered in nature 

Solein’s story begins in the pristine wilderness of Finland, where scientists discovered a unique microorganism thriving in a natural environment near the water’s edge. This extraordinary microbe, untouched by genetic manipulation or artificial processes, has become the foundation for a miracle protein. Solar Foods named it Solein – the food out of thin air – as it can be produced with ingredients which can be gotten from air. 

Solein is a protein ingredient which has all the essential amino acids, so it can replace the protein in virtually any food. It’s delicious, nutritious, and probably the most sustainable protein you will have ever eaten. New foods in the US are approved via the GRAS status (Generally Recognized as Safe) and Solein obtained self-affirmed GRAS status in September. America’s ever-evolving food culture will gain a new, exciting ingredient. 

With Solein’s low environmental impact and innovative production process, it is uniquely positioned to contribute to America’s drive for healthier, more sustainable food solutions. Solein’s production requires minimal water and land, sidestepping many environmental challenges associated with traditional agriculture.  

An American history of culinary experimentation 

The United States is not only one of the world’s largest consumers and producers of protein but also a country that thrives on culinary reinvention. With influences from African, Asian, European, and Latin American cuisines, US food culture is an ongoing fusion experiment, blending flavours and techniques into unique dishes that reshape the global food scene. Solein, with its sustainable production and versatility, is set to enrich this tradition and expand America’s ongoing dialogue about the future of food. 

American food culture is unique in its ability to draw inspiration from global traditions, turning new dishes into mainstream favourites. Take pizza, for instance: while Italian in origin, its now-familiar form evolved in the United States before re-entering Europe as an American-inspired culinary import. This adaptive quality defines American cuisine, making it an ideal market for innovative ingredients like Solein.  

While the US is often recognized for its processed foods, it is also a hub of food science, chemistry, and flavour innovation. From ready-to-eat meals to fusion cuisine and molecular gastronomy, American food culture has pioneered new approaches to cooking and commercialized creations that eventually became worldwide staples—many of which originated by chance. The potato chip, for instance, was born in 1853 in Saratoga Springs, New York, when Chef George Crum sliced potatoes paper-thin in response to a diner’s complaint about thick fries. Now potato chips (crisps in the UK) are a staple snack worldwide. Peanut butter, developed in the late 19th century as a protein source for those unable to chew meat, has since become a pantry essential in American homes, particularly in the classic peanut butter and jelly sandwich. 

Beyond ingredients, America has also shaped the way we eat. Technologies like the microwave and the can opener originated in the US, and in 1928, Iowa inventor Otto Rohwedder filed a patent for a machine that sliced entire loaves of bread at once, giving rise to the phrase “the best thing since sliced bread”. 

Fusion of the traditional and the transformative in the American kitchen     

Fusion cuisine, the blending of different culinary traditions, is another strong pillar of American food culture. From pineapple pizzas to sushi burritos, fusion dishes continue to reflect the multicultural fabric of American society. America also has invented foods that you might think of as originally being native to another country: fajitas, California rolls, jambalaya, fortune cookies, the list goes on.  

With Solein’s versatility, chefs can imagine its use in reimagined classics or entirely new dishes that bring together elements from around the world.  

Protein has always been an essential part of the American diet, spanning the traditional favourites of beef, pork, chicken, and dairy to newer plant-based options. In the 21st century, however, American diets are undergoing a profound shift toward plant-based and alternative proteins. With increasing awareness of health and environmental impacts, Americans are exploring new sources of protein, from lentils and beans to alternative meat and fermentation-based proteins like Solein.  

Solein’s entry aligns perfectly with these evolving trends, offering a sustainable, versatile protein ingredient that can enhance everything from traditional staples like pasta to modern wellness foods such as smoothies and energy bars. It’s an ideal choice for food brands and chefs looking to incorporate innovative ingredients into plant-forward products and menus, blending tradition with modern nutrition. Solein’s sustainable production and clean nutritional profile can meet both consumer preferences and industry needs for healthier, eco-conscious options. 

Solein’s versatility in texture makes it ideal for a high-protein incorporation into pastas and pastries. For dairy-reliant dishes like yogurts, cheeses, and cream-based sauces, Solein can add protein content while maintaining desired textures and consistencies. It may also provide a base for new meat alternatives, catering to both traditional tastes and rising demand for alternative proteins. 

America’s appetite for food that ails you 

America’s pioneering approach to food fortification, being the first country to add vitamins to flour and milk to combat deficiencies, helped shape the concept of food as a source of health and wellness, not just sustenance. Solein’s sustainable and nutrient-dense profile fits naturally into this history of purposeful food innovation. Naturally rich in vitamin B12 and iron, it addresses essential dietary needs while offering an innovative way to enhance both health and sustainability. 
 
Health consciousness has grown dramatically in the US. Despite stereotypes, it is the world’s largest market for organically produced food. Today’s American consumers are increasingly aware of what they eat and the impact of their choices on personal health and the environment. The growing plant-forward diet is a style of eating that emphasises plant-based foods like vegetables and fruits, plant-based proteins, whole grains, nuts and seeds, herbs and spices and plant oils without necessarily eliminating animal products. Consumers are seeking products which provide optimal nutrition and an exceptional experience. 
 
This shift is evident in the rise of organic foods, clean-label products, and sustainable sourcing initiatives—all of which form a solid foundation for the acceptance of Solein. 
 
With consumer demands now steering toward health-conscious, sustainable, and plant-forward foods, the arrival of Solein is a pivotal development for the US market, aligning perfectly with trends in wellness and sustainability. 

Commercialising the future of food

America is poised to lead the world into a new era of sustainable, health-conscious but delicious foods. America’s strength lies in its ability to commercialize and scale food innovations, bringing them from niche markets to mainstream success. As investors, media, and industry partners look to the future of food, Solein’s entry into the American market could be the catalyst for a new wave of culinary innovation. Whether it becomes the next “greatest thing since sliced bread” remains to be seen, but its potential to transform the way we produce and consume protein is undeniable.