Sophie’s Bionutrients has teamed up with the Danish Technological Institute (DTI) to create a vegan ice cream that is rich in iron and that incorporates vitamin B12, thanks to the addition of chlorella, a microalgae with high nutritional value.

The new ice cream uses chlorella protein, a neutral-hued microalgae flour, an ingredient approved by the US GRAS and the European Food Safety Authority (EFSA)

The team at Sophie’s collaborated with DTI’s technical experts to evaluate the ingredient’s possibilities, then mixed it with functional ingredients that replicated the texture of ice cream. The final product can create various common ice cream flavors. The resulting product can be used to produce different popular ice cream flavors.

“Microalgae is one of the most nutrient-rich and versatile resources on the planet,” says Eugene Wang, co-founder and CEO of Sophies BioNutrients.

“We have shown another facet of the unlimited possibilities this superfood can offer – a dairy and lactose-free alternative to ice cream that, thanks to microalgae, offers a higher nutrition content than most available dairy-free alternatives. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.”

Nutritionally boosted 
According to the business, a 1 oz (28 g) scoop of chlorella ice cream can deliver twice the amount of vitamin B12 needed daily. The microalgae also contains iron, which is absent in cow’s milk. 

Moreover, chlorella is grown and harvested in a safe environment within three days, making it more eco-friendly than dairy farming.

“Microalgae is definitely part of the future,” says Anne Louise Dannesboe Nielsen, director of food technology at the Danish Technological Institute. 

“It is a sustainable ingredient with a lot of potential in multiple food applications. At DTI, we are increasingly experiencing interest in microalgae and are eager to help grow, understand and explore its potential.”

According to Innova Market Insights and following its Top Ten Trend for 2023 Plant-based: Unlocking a New Narrative, innovation continues in non-dairy ice cream, with companies, particularly in the US, using an ever-diverse range of plant protein ingredients to create the ultimate plant-based ice cream, including hemp and lupin.

Growth of plant-based claims in ice cream has grown 29.3% CAGR until Q1 2023, according to the market researcher.