Sophie’s BioNutrients has partnered with Danish Technological Institute (DTI) to make a microalgae-based ice cream.

A 1 oz serving of the new vegan-friendly creation has the potential to provide double the recommended daily intake of vitamin B12, according to Sophie’s BioNutrients. The ice cream is made using the food tech company’s protein concentrate derived from Chlorella vulgaris.

“Microalgae is one of the most nutrient-rich and versatile resources on the planet,” said Sophie’s Bionutrients CEO and co-founder, Eugene Wang.

“Today we have shown another facet of the unlimited possibilities this superfood can offer – a dairy- and lactose-free alternative to ice cream that, thanks to microalgae, offers a higher nutrition content than most available dairy-free alternatives. We are incredibly excited for this development in allergen-free foods and the prospect of more inclusive dining.”

Alongside vitamin B12, Chlorella is said to be a good source of iron, which only exists at low levels in cow’s milk.

Danish Technological Institute director of food technology, Anne Louise Dannesboe Nielsen, noted: “Microalgae is definitely part of the future. It is a sustainable ingredient with a lot of potential in multiple food applications. 

“At DTI, we are increasingly experiencing interest in microalgae and are eager to help grow, understand and explore its potential.”