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“Personally, I am not a fan of processed, lab-based
foods, so to me, it was very straightforward: If you want
to help the planet, eat vegetables or plants – cell-based
proteins that are not overly processed. This thought had Future of Solein and Sustainable Ingre-
a major impact on me when I was working with Solein dients
because I see it as a concentrate of proteins that allows
me to create and ensure that the dish has the right amount In January 2024, the Finnish food experience com-
of nutrients, without stressing the industry which is al- pany – Fazer announced the launch of a limited edition
ready at its limit,” Chef Mirko tells me. Fazer Taste the Future snack bar, powered by Solein under
Chef Mirko is known the world over for his re- the Taste the Future concept, available at selected Cocoa
sourcefulness and unbridled passion. At 25, he was the Tree stores across Singapore. The bar is a vegan-friendly,
Chef de Cuisine of Braci, the renowned Italian fine palm oil-free snack with 70% dark chocolate, hazelnut,
dining restaurant in Singapore, leading it to its first dried strawberries, and crunchy oat puffs, with 2% Solein.
Michelin star, just nine months after opening. Fico, in “Solar Foods’ revolutionary Factory 01 is close to
partnership with the Lo & Behold Group, is Chef Mirko’s completion at the time of writing (up to the end of Janu-
tribute to his home - Puglia. ary, 2024) and is expected to begin operations in H1 2024.
“I am looking forward to seeing how Solein will This is the first commercial-scale facility for the produc-
change the game of food, and hope that it will have a tion of Solein and once the production is ramped up here,
positive effect on the food production chain,” he adds. we could produce 160 tonnes of Solein a year, which would
“Solein has a mild aroma and notes of umami with a make development and release of Solein-based products
characteristic nuttiness and creaminess. It is a loose, dry more viable,” shares Dr. Pasi.
powder with a yellowish tinge from the carotenoids nat- While future applications of Solein sure promise tons
urally present in it. The powder may not completely of potential, an interesting project to watch out for is the
dissolve but it mixes very well in most foods owing to its HYDROCOW project – a European Innovation Council
composition,” explains Dr. Pasi. This makes Solein a good project, in partnership with Solar Foods. The project seeks
fit in a wide range of foods while simultaneously main- to develop a novel carbon-neutral biological tool to pro-
taining its nutritional density. With its high protein and duce sustainable milk protein – beta-lactoglobulin from
dietary fiber content, Solein can replace the protein in carbon dioxide and electricity.
virtually any food. Lab-made ingredients and foods often get viewed
This got me curious about how the Solein Chocolate as meddling with nature, artificial, modified, and bur-
Gelato tasted and how it was received by the people when dened with an enormous carbon footprint. This is a
it was launched for the first public tasting last year. common perception but it may not always be true, as
“It combines the familiar delicious taste we all Solar Foods has proven.
love with a unique ingredient produced without relying Looking at the path-breaking innovations Solar
on traditional agriculture. Exploring Solein’s versatil- Foods is developing helps me realize that one can find a
ity has been an incredible journey, we have experi- solution to any problem with the right methods, focusing
mented with its potential, creating dishes ranging from not just on the final product but on the methods to get
miso soups, pasta, sauces, and desserts. Replacing dairy there, and building a solution that benefits everyone.
with Solein in this chocolate gelato, we were able to Solein is not just a promising solution for the environment
craft this vegan dessert without compromising on its and the planet but also for public health & nutrition,
creaminess,” says Chef Mirko. considering how nutrient-dense it is. Who knew a gelato
The Solein Chocolate Gelato was launched utilizing and a chocolate bar could begin a revolutionary new way
Fico’s Pedal for Gelato initiative which encourages better to change the world!
living with play and exercise. Fico rewards participants
who have cycled more than 15km that day with a compli-
mentary scoop of gelato. Needless to say, the initiative
was a success and the gelato was all sold out!

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