Even plants can’t compete.

Solein is made using renewable energy and it mainly requires CO₂ and electricity to produce, making it a sustainable and environmentally-friendly protein source.

Solein is packed with essential nutrients, including all nine essential amino acids. Solein is also a good source of iron (1.1 g/kg) and vitamin B12 (50 µg/kg).

Solein a good source of iron (1.1 g/kg), an important mineral that is essential for various biological processes. 

Solein is naturally low in sodium and fat, making it a healthy protein option for those watching their salt and fat intake.

Solein is free from soy, making it a great option for those with soy allergies or sensitivities. 

Solein is gluten-free, making it a safe option for those with celiac disease or gluten sensitivities.

Solein is a non-dairy protein source, making it a great option for people on a plant-based diet or who avoid dairy for health or ethical reasons.

Solein is a microbial, 100% animal-free protein source, making it a perfect choice for a vegan diet and those who want to reduce their animal product consumption.

Solein does not contain any genetically modified ingredients. The microbe that makes up Solein is a non-modified, single-cell organism found in nature.

Solein has a delicately unique flavour with a pleasant note of umami. 

By itself, Solein adds a smooth, silky, full-bodied, rich mouthfeel to foods. 

Adding Solein to foodstuffs rounds and balances overall taste and flavour profiles. Solein blends into foods enriching the original flavours.

Solein can be easily matched with a wide range of flavours, in both sweet and savoury foods. It combines, expands and deepens flavours in the background or it can be the main note, body note, or bottom note.

Solein adds complex, layered flavours to foods with spices, vegetables, meats, sauces and seasonings.

Solein has excellent emulsification properties, which means it can help ingredients blend smoothly and stay together in a stable mixture. This is particularly useful in products like mayonnaise, salad dressings, and non-dairy creamers. This functionality is needed for many products like yoghurt, cheese, ice cream, and milk alternatives because emulsifying adds essential fat ingredients to products.

Solein can be fibrillated to create a meat-like texture, making it a versatile ingredient for use in alternative meat products. By creating a fibrous structure, Solein can mimic the texture and mouthfeel of real meat, while providing a more sustainable protein source. Solein has an excellent ability to transform its protein into meat muscle-like texture which is crucial for making meat alternatives. Wet extrusion and dry extrusion (texturising) are commonly used technologies to make meat alternatives, and the extrusion performance of Solein is superior. Solein absorbs and holds water well, which helps to texturise and adds to the juiciness and tenderness of meat alternatives.

Solein can form a gel in the presence of an acid, which makes it a useful ingredient in products like alternative yoghurt and cheese. The ability to form a viscous liquid in acidic conditions is essential for spoonable dairy alternatives and cheese products where acidification is a commonly used method. The curdling property also makes it possible to create vegan cheese products that closely mimic traditional cheese.

The fine particle size of Solein makes it easily dispersible, making it a versatile ingredient for a range of applications. This is particularly beneficial for alternative dairy products, as it allows for a creamy and consistent mouthfeel that is similar to traditional dairy products.

Solein distributes uniformly in a water solution with little sedimentation. Solein’s ability to not sediment is excellent. Non-sedimentation is needed for beverages and handling liquids during processing in the production lines. This makes it a versatile ingredient for use in a wide range of food products, including alternative dairy products, soups, sauces, and drinks.

Solein can be used to fortify a wide range of food products with additional protein, vitamins and minerals, which is important for consumers looking to eat more nutritious food. It can be added to products like smoothies, protein bars, and breakfast cereals, providing a sustainable and nutritious protein source.

Solein can serve as a building block for a wide range of food products, such as alternative meat, alternative dairy, and protein snacks. This is due to its high protein content and functional properties, making it a valuable ingredient for food manufacturers looking to create new products.