Sophie's BioNutrients Develops Chlorella Ice Cream with More Iron and B12 Than Cow's Milk
Sophie's Chlorella Protein is a neutral-hued microalgae flour naturally cultivated from Chlorella vulgaris
Sophie's BioNutrients, a B2B food tech company, collaborated with the Danish Technological Institute (DTI) to produce its first chlorella-based ice cream. Made with Sophie's dairy-free Chlorella Protein Concentrate, the new vegan ice cream boasts a complete nutritional panel, with more B12 and iron than most dairy and plant-based alternatives.
Sophie's Chlorella Protein is a neutral-hued microalgae flour naturally cultivated from Chlorella vulgaris. The company states the Chlorella vulgaris strains it uses are US GRAS and European Food Safety Authority (EFSA) approved as food ingredients.
To create the ice cream, the team at Sophie's worked with DTI's technical experts to perform an initial screening of the ingredient's potential, before combining it with functional ingredients that mimicked ice cream's natural texture. The finished product can be used to make several popular ice cream flavors.
According to Sophie's, a 1oz serving of chlorella ice cream has the potential to provide double the recommended daily intake of Vitamin B12. Chlorella is also a good source of iron – a nutrient absent in cow's milk. Furthermore, chlorella is sustainably grown and harvested within three days in a protected environment, carrying a much lower carbon footprint than dairy farming.
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