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Groundbreaking micro-algae formula eliminates allergies while providing complete nutrition

Sophie’s Bionutrients, a Singapore-based next-generation sustainable urban food production technology company, announced that it had developed the world’s first-ever pure micro-algae-based milk replacement that promises to eliminate allergies making it safe for consumption for people with lactose-intolerance.

The milk alternative dairy replacement was made with Sophie’s Bionutrients signature micro-algae protein flour with the same essential amino acids as micro-algae. The flour is then homogenised with water to create the dairy-free milk alternative.

The dairy alternative is comparable in nutritional value to cow’s milk. However, the protein value can be elevated by up to 50 percent by altering ratios in the water-soluble micro-algae flour. The sample alt-milk produced has a similar texture to nut-based milk. However, it can be further refined to mimic the creamy texture of dairy.

Sophie’s Bionutrients is the world’s first food tech company to use microalgae and patent-pending technologies to develop 100 % plant-based and sustainable alternative protein with the core vision that micro-algae is the superfood of the future.

“We believe in harnessing the power of nature to build a sustainable, greener future through environment-friendly alternate food solutions. We believe that micro-algae is the best place to help us achieve this. It is the superfood of the future. Through further refinement with food and beverage producing partners developments like this one, the world’s first allergen-free micro-algae milk, we believe we can transform the way we live, produce and consume food for the better,” said Eugene Wang, Co-Founder & CEO of Sophie’s Bionutrients.

It’s been 15 years since the first Starbucks soy latte (and soy chai tea latte and soy cappuccino) was served. The company launched its first dairy alternative in 2004 just as plant-based milks were starting to gain in popularity.

Starbucks added coconutmilk to its lineup in 2015 and almondmilk in 2016. The company’s Research & Development team also began creating new beverages to highlight the flavors of the non-dairy milks like Coconutmilk Mocha Macchiato and Horchata Almondmilk Frappuccino® blended beverage.

Now, the first new Starbucks beverages of the decade feature these plant-based milk alternatives with the arrival of the Almondmilk Honey Flat White and Coconutmilk Latte. The beverages join the permanent menu in stores in the United States and Canada as part of the new winter food and beverage lineup. This also marks the regional introduction of oatmilk as a new non-dairy option as the Oatmilk Honey Latte arrives in select U.S. markets in the Midwest.

At this year’s Gulfood Manufacturing in Dubai, Hydrosol is focusing on sugar-reduced milk beverages.

Less sugar, same enjoyment

Given the worrying increase in obesity around the globe, reducing the amount of sugar in foods and beverages is a major issue worldwide. More and more governments are demanding low sugar products or introducing sugar taxes. But sugar isn’t just a matter of taste. It also gives products body, texture and a pleasant mouth feel. These are the effects that Hydrosol’s individual stabilising and texturing systems address. They are suitable for many different applications – yogurt, drinking yogurt, pudding, refreshing fruity drinks, energy drinks, ketchup, whippable plant cream with reduced sugar content, and more. Natural flavourings round out the flavour profile. Hydrosol’s sister company OlbrichtArom, also exhibiting at Gulfood, offers its SugarBooster for reduced-sugar products. This natural flavouring amplifies the delicate taste profile of the final product without influencing its characteristic flavour.

New to the product range are stabilising systems for very diverse milk mixed beverages, from conventional varieties like cocoa, vanilla and strawberry to trendy flavours like cappuccino, walnut and pistacio. These proven systems are offered in a carrageenan version, which enables stable products without high-pressure homogenisation, as well as in an alternative version with gellan. This lets milk beverages be filled at high temperatures, up to 40°C. The stabilising systems in the Stabiprime MFD Range are soluble in water as well as in sweet whey. They can be used for the manufacture of sugar-reduced as well as low-fat or lactose-free milk beverages. High-protein milk drinks are also possible.

Demand for flavoured milk beverages is seeing steady growth worldwide, and the product variety in the markets is correspondingly large. There are trendy flavours like cappuccino, coconut and walnut that also appeal to adults, plus the classic cocoa beverages and milk drinks with vanilla, strawberry or banana flavour. In addition to tasting good, they address a wide range of consumer wishes, from low fat and reduced sugar to lactose free to high protein. With the new Stabiprime MFD range from Hydrosol, it’s easy to make all kinds of milk beverages.

Stabiprime MFD consists of carefully selected hydrocolloids. These stabilising systems are soluble in water as well as in sweet whey. They are easy to use, and make it economical to produce milk mixed beverages. In addition to the proven system with carrageenan, Hydrosol also offers a gellan alternative, Stabiprime MFDG. Its advantage is that it enables milk beverage filling even at high temperatures, up to 40°C. The main property of Stabiprime MFDC with carrageenan is that it lets manufacturers make stable products without high-pressure homogenisation, preventing sedimentation even with cocoa. Thanks to the special combination of hydrocolloids in both Stabiprime MFD versions, producers can make high-quality milk beverages easily and profit from the worldwide growth in this category.