A California-based, Singapore-registered food tech start-up team, Sophie’s Kitchen, has won the annual Liveability Challenge, a global call for companies to come up with innovative solutions for clean energy and sustainability in tropical cities.
The competition saw an intense battle, with over 300 entries from 51 countries fighting for the award.
The team from Sophie’s Kitchen beat five other finalists for its technology to produce food-grade microalgae protein as an alternative to animal-and plant-based protein.
The process uses food waste such as spent grains and okara – which are by-products of breweries and soy manufacturers – as feed for the microalgae, which is grown in a fermentation tank. After three to five days, the microalgae is dried and harvested for its protein while the rest of the waste materials such as ashes, oil and fibre are removed. The entire process, including the purification of the protein for human consumption, takes less than a week.
This innovation is expected to save large amounts of arable farmland required in agriculture. Over 90% of the water used in the production of the protein can also be recycled.
The company expects to supply the protein, which tastes like seaweed, as an ingredient to firms that sell plant-based burgers and seafood.
The annual competition is part of the broader Ecosperity Week 2019 – where businesses and policymakers gather to brainstorm sustainable solutions to tackle climate change.
Singapore-based biodegradable technology firm RWDC Industries was the winner in last year’s (2018) competition for its fully biodegradable drinking straws made from a naturally occurring polymer.
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Source: The Straits Times, 8 June 2019