WHAT IS SOLEIN?

The mother of all proteins.

Solein is an edible microbial protein alternative to soy, eggs, milk, meat, you name it. Might even make the food tastier.

It’s not a carrot nor a cow.

It's not a GMO or artificial.

We discovered it in nature. Solein is composed of an unmodified, edible single-cell microbial organism that eats CO2.

Having existed longer than any of our other foods, our source is as natural as growing crops or farming animals.

NUTRITIONAL PROPERTIES

It grows faster than plants, with fewer resources.

Even photosynthesis, the way plants convert energy into food, is not as efficient as our method. Moreover, the production of plant-based proteins can't be scaled up enough with the resources the planet has to match the rapidly increasing need for protein.

It takes just a fraction of the water, and energy to produce the same nutritional amount of Solein as plants.

START WITH AIR MOLECULES + A MICROBE

Solein® is made from natural single-cell organisms, which are grown in a fermentation process. Water is split with renewable electricity into hydrogen and oxygen.
The cells are fed CO₂, hydrogen and mineral nutrients.

CREATE THE BUILDING BLOCKS OF FOOD

These microorganisms are then able to make amino acids, carbohydrates, lipids (fats), and vitamins. They are the tiny heroes that do the heavy lifting in this process.

END UP WITH A REVOLUTIONARY FOOD INGREDIENT

When it’s time to harvest Solein, the excess water is removed, and then it's finally dried into a fine protein powder, with no plants or animals harmed in the process.

What does it taste like?

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 tastes good.

Good, but like nothing you've ever tasted. Yet when you add it to something else, it makes the original flavours richer. We like to say it tastes like anything.

What you can do with our protein.

Solein functionalities

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.

SEE WHAT SOLEIN IS COMPOSED OF