Can some of the smallest living things on the planet change the future of the food system—and create a better world? According to Eugene Wang, microalgae has that power.
Through his company, Sophie's BioNutrients, Eugene and his team are fermenting and extracting unique microalgae proteins suitable for a creating a variety of plant-based food products. Their proteins are sustainable, affordable and can be grown anywhere.
We cover a ton of ground in this super-nerdy episode, including:
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Eugene Wang grew up immersed in the vegetarian food business. Since 2010, his vision for launching Sophie’s Kitchen, the first Plant-Based Seafood Alternative, has manifested into a viable innovation. Sophie’s Kitchen had won numerous recognitions from companies like PepsiCo and Chipotle.
In 2019, Eugene took alternative protein to the microorganism level and started another venture: Sophie’s BioNutrients Singapore. He won $1 million SGD at The Liveabilty Challenge 2019 with this project and started protein fermentation facility in Singapore.
Using a proprietary strain of microalgae grown in a fermentation tank, Sophie's BioNutrients is creating a new, sustainable plant-based protein. This results in a product that's 60% protein and has a high quality essential amino acid profile that exceeds the WHO requirements for protein products.
Sustainability is inherent in the process. The growing system can be setup near metropolitan area to cut down the needs for agriculture and transportation, improve food security and reduce risks associated with supply chain disruption. The 3- to 10-day production cycle creates protein in a fraction of the time required for soy or beef and can be fueled entirely by industrial food waste.
Sophie's BioNutrients microalgae require very little water and only the land needed to set up an indoor production facility. With no need for fertilizer, herbicide, antibiotic, or growth hormones, it's truly healthy for both the environment and the human body.
