Alternative protein from microalgae using fermentation technologies

We are developing a new sustainable plant-based protein out of microalgae using fermentation technologies to grow and industrial food waste as feed stock.

Netherlands

About Us
Eugene Wang
Co-Founder & CEO
Eugene grew up immersed in the vegetarian food business. For 50 + years his family has led the way in quality manufacturing of vegetarian food and distributing it throughout Asia and in North America. Since 2010, his vision for launching Sophie’s Kitchen, the first Plant-Based Seafood Alternative, has manifested into a viable category innovation lauded by the press and social media thought leaders. Sophie’s Kitchen had won numerous recognitions from companies like PepsiCo and Chipotle’s. In 2019, Eugene took the alternative protein to the microorganism level and started another new venture in Singapore, Sophie’s BioNutrients Pte Ltd. He won the grand prize of $1 million SGD at The Liveabilty Challenge 2019 with this new project and started his first protein fermentation facility in Singapore. Eugene started his career in 1995, at a management consulting firm in New York City, shortly after earning his MBA from Columbia University, Columbia Business School, New York.

Kirin Tsuei
Co-Founder & CCO
Kirin is a Co-Founder & CCO of Sophie’s Bio-nutrients with 20 years of preventative health and wellness in US, New Zealand, Taiwan and China. He’s been spent nearly two years in China by taking a New Zealand medical cosmetics and nutritional supplements company entering China market. Prior opening the Chinese market, he spent 5 years with New Zealand Government Trade & Enterprise in Taiwan where he helped numerous New Zealand biotech/food companies entered Taiwan market. He also has experience in global pharmaceutical and consumer health with Mead Johnson, Novartis and Davita.
A pragmatic thinker with deep life science knowledge and understands the various market opportunities in product development. Kirin has a large and quality network of experts from different specialty backgrounds in FMCG, medical nutrition, cosmeceuticals, big data, AI food tech, university and government, and food science research institutions ready for collaboration. He holds BASc/MS in Nutrition science degree from University of California in Davis.

Problem we are solving
Sophie’s BioNutrients is a food tech startup company using patent pending fermentation technology to grow alternative protein from microalgae.
We have a proprietary strain of microalgae which can grow in a fermentation tank, be fed on various food waste, and could be harvested in just 3 days. Our microalgae has 60% of protein which has high quality essential amino acids profile, exceeding WHO requirements for protein products.
This can be a sustainable food source due to,
1. Not much land mass is needed, and you can do it indoor (No deforestation),
2. 90%+ of the water can be recycled. Very little water is used.
3. Production cycle is fast, only 3-10 days, versus 45-65 days for soy, 1.5 year for beef.
4. The whole system can be setup near metropolitan area to cut down the needs for agriculture and transportation, addressing the "food security" and "supply chain disruption" issues facing the world today.
5. Our microalgae are fed with industrial food waste like spent grains, okara, and molasses. This is for circular economy and reduced cost.
6. More importantly, NO fertilizer, herbicide, antibiotic, or even growth hormone for the whole process. Truly healthy to the environment and human body.

Sustainable Impact on Blue Ecconomy
Fermentation uses a lot less resources to grow protein. On top of that, we use industrial side stream to feed our microalgae and create a circular economy.

Financial Needs2000000