Ke kaena nei kēia hana hou cheese i ka ʻono umami a me ka ʻono ʻono, e hoʻohālike ana i ka cheese Cheddar maoli a hiki ke ʻoki ʻia no ka papa cheese, hoʻoheheʻe ʻia i loko o ka tostie, i hoʻopaʻa ʻia i loko o ka sanwiti, a i ʻole i hoʻopaʻa ʻia ma luna o nā pahū a i ʻole ka berena e like me kahi pālahalaha momona a gooey.
Hiki i nā mea waiu ke hana, hiki i ka microalgae ke hana iā Cheddar
Ua hui pū ka hui ma Sophie's BioNutrients me ka hui o nā loea loea ma Ingredion no ka hana ʻana i ka paʻakai pili i ka vegan. Hoʻomohala ʻia me ka palaoa protein microalgae, loaʻa iā ia ma ke ʻano he ʻelua ʻano huahana - kahi kīʻaha semi-hard microalgae dairy-free cheese a me kahi kīwī waiu ʻole i laha.
Hāʻawi ka ʻai ʻana i hoʻokahi auneke o ka tīhi semi-hard microalgae i pālua i ka haʻawina i kēlā me kēia lā o B12. Ua ʻohi mau ʻia - ʻaʻohe bipi i hōʻeha ʻia i ka wā o ke kaʻina hana - a he haʻahaʻa ka wāwae kalapona.
"ʻO Microalgae kekahi o nā kumu waiwai waiwai nui a me ka ductile ma ka honua. I kēia lā, ua hōʻike mākou i kekahi ʻaoʻao ʻē aʻe o nā mea hiki ʻole ke hāʻawi ʻia e kēia superfood - kahi meaʻai waiu a me ka lactose-free ʻē aʻe i ka paʻakai e, mahalo i ka microalgae, hāʻawi i kahi ʻoi aku ka nui o ka protein ma mua o ka hapa nui o nā koho waiu ʻole. Hauʻoli nui mākou no kēia hoʻomohala ʻana i nā meaʻai allergen-free a me ka manaʻolana o ka ʻai ʻana hou aku, "wahi a Eugene Wang, Co-Founder & CEO o Sophie's BioNutrients.
Ua haʻi pū ʻo Ai Tsing Tan, Luna Hoʻokele Hou ma Ingredion, "ʻOiai mākou e hana hou nei e hoʻokō i nā pono loli o nā mea kūʻai aku, he mea nui ia e kālele i nā ʻano koʻikoʻi i ka hana ʻana i kahi huahana makemake ʻia e nā mea kūʻai aku. ʻO kā mākou hoʻokokoke ʻana i ka paʻakai waiu ʻole ʻo ka hoʻomohala ʻana iā ia e like me ka hiki ke hiki i ka tilika ma nā ʻono a me ke ʻano. Hiki i nā mea kūʻai ke hauʻoli i ka ʻai ʻai vegan maikaʻi, ʻike ʻia a makemake ʻia.
Ke hana nei e hoʻokumu i kahi meaʻai hoʻomau i ka wā e hiki mai ana
Hoʻonohonoho ʻia kēia mea hou e kūʻē i ke kua o ka koi ikaika o nā mea kūʻai aku no nā mea ʻai meaʻai meaʻai ma ka honua holoʻokoʻa. ʻO ka hoʻonui ʻana i ka ʻike o nā kūlana lactose-intolerant he kumu nui i ka hoʻokele ʻana i ka mākeke.
Wahi a ka hui noiʻi mākeke honua ʻo Research and Markets, ua kūʻai ʻia ka mākeke cheese vegan honua ma US $ 1.2 biliona ma 2019 a ua manaʻo ʻia e hōʻea i ka US $ 4.42 biliona e 2027, e hoʻonui ana i kahi hui ulu makahiki ulu (CAGR) o 15.5% mai 2021 a hiki i 2027. XNUMX.
Hoʻokumu ʻo Sophie's Bionutrients i ka palaoa microalgae i hoʻomaʻemaʻe ʻole ʻia i hoʻomaʻamaʻa maoli ʻia mai ka microalgae hoʻokahi-cell a ʻohi ʻia i loko o ʻekolu lā i loko o kahi kaiapuni palekana.
ʻO nā kānana microalgae i hoʻohana ʻia e Sophie's BioNutrients ʻo US GRAS a me ka European Food Safety Authority (EFSA) i ʻae ʻia no ka hoʻohana ʻana i meaʻai a mea hoʻohui.
Hoʻopili ʻo Ingredion i ka hiki o nā kānaka, ke ʻano a me ka ʻenehana e hoʻomaikaʻi i ke ola āpau. Hoʻokumu ʻia ʻo Ingredion i ka hoʻomaikaʻi ʻana i ka palekana meaʻai ma o ka hoʻomaʻamaʻa ʻana i nā hana hoʻomau a me nā makana huahana i hoʻonui ʻia e kākoʻo i ka palekana meaʻai, me ka nānā ʻana i nā protein ʻē aʻe. Hāʻawi ʻo Ingredion i ka ʻike i ka hāʻawi ʻana i nā huahana i makemake ʻia e nā mea kūʻai aku i ka hana pū ʻana i nā mea e hiki mai ana me Sophie's Bionutrients.
He aha e lawe ʻia mai kēia ʻatikala:
- Ke kaena nei kēia hana hou cheese i ka ʻono umami a me ka ʻono ʻono, e hoʻohālike ana i ka cheese Cheddar maoli a hiki ke ʻoki ʻia no ka papa cheese, hoʻoheheʻe ʻia i loko o ka tostie, i hoʻopaʻa ʻia i loko o ka sanwiti, a i ʻole i hoʻopaʻa ʻia ma luna o nā pahū a i ʻole ka berena e like me kahi pālahalaha momona a gooey.
- Ai Tsing Tan, Innovation Director at Ingredion also shared, “As we innovate to meet the changing needs of consumers, it is key to focus on the attributes important to creating a consumer-preferred product.
- Developed using microalgae protein flour, it is available as two types of products – a semi-hard microalgae dairy-free cheese and a dairy-free cheese spread.
