Finnish food technology company Solar Foods has launched Solein, a sustainable protein made from air, debuting with an ice cream containing this ingredient at a restaurant in Singapore.

A New Beginning

Finnish food technology company Solar Foods is making food history with its latest restaurant, Fico, in Singapore, by selling Solein Chocolate Gelato that contains one of the most sustainable protein products. It is the first time that members of the public can try this product.

Solein has been described as a "game-changing protein" for the global food industry. It is produced from air composed of CO2, water, nitrogen, and electricity, and its unique single-cell natural proteins do not depend on agriculture, weather, or climate. The producer, Solar Foods, has described it as the future of sustainable food with its unlimited diversity of proteins.

BioProcess is Used to Create Food

This is a significant moment for the food industry, not least because it is the first time in the world that members of the public can try a product that has been made from gases.

Solein blends into familiar foods, either savory or sweet, and aims to create protein-rich foods that have been made in a sustainable way. It is produced using a bioprocess in which microbes are fed gases such as molecules from the air and a small amount of nutrients.

It is not reliant on agriculture, weather, or climate, and according to Solar Foods, it has the potential to be produced in a variety of weather conditions, such as deserts, arctic areas, or even space.

A Protein-Rich Powder

The product is described as a protein-rich powder that contains essential amino acids and can replace proteins. It received regulatory approval for sale in Singapore in September 2022. It was made available to customers at the restaurant on June 15, 2023.

"It's a remarkable opportunity to be the first team of chefs to introduce a unique ice cream to the world," said chef Mirko Febbrile at Fico Restaurant.

"It combines the delicious familiar taste we all love with a unique ingredient produced without relying on traditional agriculture. Exploring the versatility of Solein has been an incredible journey; we have experimented with its potential, creating dishes ranging from miso soups, pastas, sauces, and desserts. By replacing dairy with Solein in this chocolate gelato, we have succeeded in making a vegan ice cream without compromising its creaminess.

"As a chef, I strongly believe in making sustainable and responsible food choices. Solein opens up opportunities for us to reimagine the food chain in a way that benefits our planet without compromising the foods and flavors we love."

"The future can taste like anything"

This is one of the first times that a food product has been produced without photosynthesis and agriculture and made available to the general public. The gelato made at Fico replaces dairy with Solein, bypassing the need for an animal product.

This product could provide a glimpse into how food could be produced in the future, as the versatility and functionality of Solein could offer a new way to make food more sustainable.

"If you didn't know, you wouldn't be able to guess that this gelato includes a completely new, unique, and nourishing ingredient just by tasting it. It looks, feels, and tastes just like any other Italian gelato – and that's the idea. Solein is the 'Intel Inside' of the food industry," said Shilei Zhang, CCO of Solar Foods.

"Solein Chocolate Gelato fits perfectly for this market. Ice cream is very popular in Singapore: it's common to see people lining up at ice cream kiosks for a refreshing treat on a hot evening in Singapore. Chocolate is also one of the most popular flavors in ice cream worldwide, so it's easy to adapt to local tastes."