Vegan cheese made from algae apparently tastes great

Man keeps algae near waterways

Photo: CHANDAN KHANNA / AFP (Getty Images)

As more and more consumers reach out for plant-based products, the race to create the next big vegan cheese is on. Now a Singapore-based company is channeling one of nature’s most funky treasures – algae – to create vegan cheese products that supposedly taste like the real thing.

Daily Mail reports that the products – a semi-hard milk-free cheese and a milk-free cheese cold cuts, respectively – are being perfected by Sophie’s BioNutrients, a sustainable food production technology company. The cheese is a partnership with Ingredion Idea Labs, a startup based in Singapore.

The creators of the products say the products have a cheddar-like “tangy flavor profile” bursting with umami. In addition to mimicking the taste of milk-based cheese, the algae product is rich in protein, amino acids, minerals and antioxidants with twice the daily recommended amount of vitamin B12 in a single serving of 1 ounce. This is because the cheese is made with microalgae, which Eugene Wang, co-founder and CEO of Sophie’s BioNutrients, calls “one of the most nutritious and ductile resources on the planet.”

Wang continues: “Today, we have demonstrated another facet of the limitless possibilities this superfood can offer – a milk- and lactose-free alternative to cheese that, thanks to microalgae, offers a higher protein content than most available milk-free alternatives.”

That sounds good, does it? The cheese is not yet available in the UK; However, Sophie’s BioNutrients is working hard to get the product on the market. The company also jokes with microalgae milk as well as yogurt and several hypothetical plant-based ones meat substitutes.

As I see it, all cheese news is good news. The more genuinely tasty plant-based products we have on the market, the more likely it is that dairy consumers will consider reducing their intake of animal products.

If this product tastes as good as its creators claim it does, it may very well convince a few dairy people.


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