Per Solar Foods, the macronutrient composition of Solein cells is very similar to that of dried soy or algae. It also provides iron and B vitamins. So its pitch for the novel ingredient is that it\u2019s rich in the types of nutrients humans often source from animal-derived foodstuffs.<\/p>\n

Solein\u2019s sunny upside, however, is this nutrient dense protein does not come chain-linked to the vast environmental, ethical and even health problems attached to industrial animal farming \u2014 whether it\u2019s the deforestation of the Amazon Rainforest to plant soya to feed beef cattle; the horror of the average slaughterhouse; or the risk that habitat destruction could lead to more viruses making the zoonotic leap from wild animals to humans as wildlife is forced into increasingly closer proximity with people.<\/p>\n

Tackling the climate crisis is also of course an absolute economic imperative since the costs of not addressing global warming will be unimaginably greater than if we make the necessary investments to avoid global heating disaster.<\/p>\n

While the world keeps breaking temperature records, the good news is alternative protein sources do already exist and companies like Solar Foods are working on scaling production.<\/p>\n

Demand, however, is a harder nut to crack. But, well, who can resist chocolate ice cream?<\/p>\n

The Solein-based gelato now on the menu at Fico was developed by its chef partner, Mirko Febbrile. <\/span><\/p>\n

\u201cInspired by the properties of Solein, with its mild aroma and notes of umami that hint at nuttiness and creaminess, chef Mirko explored pairing Solein with an indulgent chocolate flavour to elevate the familiar tastes,\u201d Solar Foods said in a press release.<\/p>\n

While when it\u2019s incorporated as an ingredient Solein can add a distinctive yellow-orange color to foods, owning to the betacarotene it naturally contains, Febbrile<\/span>\u2018s decision to pair it with chocolate for this Solein<\/span> Chocolate Gelato means there\u2019s no visual sign it\u2019s in the dish.<\/p>\n

As for the taste, we haven\u2019t had a chance to try it, sadly, but judging by the rich chocolate color you\u2019ll probably struggle to distinguish any subtle microbe-enhanced notes underlying the familiar chocolate gelato taste bomb. But we suspect that\u2019ll make this very novel alt protein an easier sell.<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n

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