In Singapore, casual Italian restaurant Fico has made food history by offering its patrons the world’s first dessert derived from thin air.
The Chocolate Gelato is made with Solein, a microbial protein-rich powder produced by Finland’s Solar Foods. Solein is via a bioprocess where microbes are fed with carbon dioxide, hydrogen, oxygen and small amounts of nutrients. Solein can be used to replace proteins in a variety of foods, including dairy and meat, snacks and beverages, noodles and pasta, and breads and spreads.
“As a chef, I believe strongly in making food sustainable and responsible. Solein opens up opportunities for us to reimagine the food chain in a way that benefits our planet, without compromising the dishes and flavours we love,” Fico Chef Mirko Febbrile says in press statement.