Sophie's BioNutrients

Sophie’s BioNutrients is a Singapore-based plant-based food and ingredient producer, producing meat and milk alternatives with its microalgae flour, made from a proprietary strain of microalgae that can be harvested in just three days.

In May 2021, developed the world’s first microalgae-based milk alternative and, in November 2021, collaborated with Ingredion Idea Labs, an Illinois-based global ingredient solution provider, to produce its first microalgae-based cheese. According to the company, the plant-based cheese, made using microalgae protein flour, comes in two types: a semi-hard microalgae dairy-free cheese and a dairy-free cheese spread. Both varieties are claimed to have umami and tangy flavors similar to natural cheddar cheese. Sophie’s BioNutrients planned to initially launch in North America and Europe and later in the APAC region, with Singapore as its first market in the region. In September 2022 the company partnered with New Zealand-based NewFish to research microalgae applications in alternative dairy. Further, in November 2022 , the company collaborated with Danish Institute of Technology (DTI) to develop chlorella-based vegan ice cream.

The startup won SGD 1 million (USD 750,000) from the Temasek Foundation’s The Liveability Challenge in 2019. In 2020, the startup secured USD 1.2 million funding, leading the APAC’s region’s 2020 funding for a fermentation company.