WHAT IS SOLEIN?
Solein is neither a plant nor an animal. Instead, it consists of single-cell microorganisms and it is found in nature just like other crops, even though it is not harvested by traditional means.
The diversity of nature is more varied than meets the eye. Solein has probably been around in nature longer than the foods we consume today. We finally have the means to reap the bounty of the unseen world.
A protein ingredient including all essential amino acids, Solein can replace the protein in virtually any food.
TASTES LIKE ANYTHING
Solein's taste has a delicate touch of umami, which blends into any other flavours. As an ingredient, it is exceptionally functional – making Solein ideal for virtually every food imaginable. So it can taste like anything it is used as an ingredient for.
Dietarily, Solein is kind to all. It's animal-free and caters to every diet around. Doesn't matter if you're Buddhist or flexitarian – Solein can top everyone's dinner plate with no hiccups.
Cooking with SoleinNUTRITIOUS GOODNESS
Solein is 65–70% protein, 5–8% fat, 10–15% dietary fibre and 3–5% mineral nutrients. The macronutrient composition of the cells is very similar to that of dried soy or algae. Solein contains iron, B vitamins, and carotenoids, which also give Solein its distinct colour.
Solein contains all of the nine essential amino acids that are required by the human body: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
Solein can be produced anywhere with air and electricity. Taking a page from nature's playbook, Solein uses air and nutrients to grow. It creates protein exactly in the same way as plants do. The only difference is, Solein does it all a little more efficiently.
How solein is made