Protein “Out of Skinny Air” with Photo voltaic Meals Solein® – Juan Benítez-García & Sini Möttönen

0:00 – Introductions: Assembly the Photo voltaic Meals Staff at IFT First

Mike and Ben welcome listeners from IFT First 2025 in Chicago, broadcasting from the Sensapure Flavors sales space. Right this moment’s dialog focuses on Photo voltaic Meals and their revolutionary Solein® protein ingredient.

Juan Benítez-García, Chief Gross sales Officer at Photo voltaic Meals, brings over 15 years of expertise in novel protein components, having labored throughout dairy, plant-based, and revolutionary protein classes. His function entails driving the commercialization of Solein® and bringing this fully new protein supply to market.

Sini Möttönen, Senior Software Scientist at Photo voltaic Meals, has been with the corporate for 4 years and brings extra meals science product improvement expertise. As somebody captivated with sports activities vitamin, Sini turned significantly excited when she realized about Solein®’s spectacular amino acid profile, particularly its 20% branched-chain amino acid content material with leucine because the dominant BCAA.

The setting at Sensapure’s sales space is especially becoming, as the 2 firms have partnered to develop taste purposes that showcase Solein®’s versatility in ready-to-drink drinks, ready-to-mix protein powders, and varied meals purposes. This collaboration demonstrates how Solein® may be optimized for client style preferences whereas sustaining its distinctive dietary profile.

9:00 – The Science Behind Solein®: How Protein Will get Made out of Air

Juan explains the basic innovation behind Solein®’s manufacturing course of, which represents an entire departure from conventional protein manufacturing. The method begins with water electrolysis, the place renewable electrical energy splits water molecules into hydrogen and oxygen. This hydrogen turns into the first power supply for Photo voltaic Meals’ proprietary microorganisms.

Finnish firm Photo voltaic Meals simply made protein powder from literal air! Solein® makes use of microbes that eat hydrogen + CO2 to supply 78% protein with all important amino acids. It is also already GRAS self-affirmed and in manufacturing.

The carbon dioxide comes straight from the environment, whereas important minerals that the microbe naturally requires are offered by way of media preparation. These embody nitrogen, phosphorus, sulfur, and hint parts that mirror what the microorganisms would eat of their pure Finnish surroundings the place Photo voltaic Meals initially found them.

The fermentation course of happens in managed bioreactors the place these historic microbes eat the hydrogen, carbon dioxide, and minerals over a 72-hour cycle. In contrast to conventional fermentation that requires sugar feedstocks from agricultural crops, Solein®’s microbes carry out chemosynthesis – primarily consuming air molecules to supply protein. This course of is 5 to 10 occasions extra environment friendly than photosynthesis, the organic basis of all present meals manufacturing.

After fermentation, the microbial biomass undergoes homogenization and pasteurization to make sure meals security. The ultimate step entails drying the fabric right into a flour-like powder that is roughly 80% protein. Juan emphasizes that this complete course of happens underneath one roof at Photo voltaic Meals’ Manufacturing facility 01 in Finland, offering unprecedented traceability and management in comparison with conventional protein provide chains that cross oceans a number of occasions earlier than reaching shoppers.

13:00 – Biomass vs. Precision Fermentation: Understanding the Key Distinction

Mike asks for clarification about Photo voltaic Meals’ fermentation method, referencing current conversations about precision fermentation firms like Helena and their lactoferrin manufacturing. Juan explains this vital distinction that many individuals misunderstand within the different protein house.

Precision fermentation entails genetically modifying microorganisms (usually yeast) to supply particular proteins, that are then separated from the microbial biomass in downstream processing. The microbes primarily change into protein factories, producing the specified compound whereas the biomass itself turns into waste. This method requires intensive separation and purification steps.

Biomass fermentation, Photo voltaic Meals’ method, treats all the microorganism as the ultimate product. After pasteurization and drying, the entire microbial biomass turns into Solein® – nothing is separated or discarded. Juan compares this to conventional fermented meals like beer, bread, cheese, and yogurt the place the microorganisms change into a part of the ultimate product shoppers eat.

This distinction is essential as a result of biomass fermentation eliminates complicated downstream processing, reduces waste, and maintains the entire dietary profile that the microbes naturally produce. The microbes aren’t genetically modified – they’re utilizing the identical organic processes they’ve employed in Finnish nature for tens of millions of years, simply scaled up in managed bioreactors.

The effectivity benefit turns into obvious when contemplating waste streams. Precision fermentation generates important microbial waste after protein extraction, whereas Photo voltaic Meals’ course of produces solely water as a byproduct, which will get recycled again into the system.

18:00 – Dietary Profile: Why 80% Protein Adjustments Every little thing

Sini dives into Solein®’s spectacular dietary composition, beginning with the 80% protein content material that instantly units it other than most protein sources. This excessive protein density means formulators can obtain goal protein ranges with smaller serving sizes, bettering product economics and client comfort.

The amino acid profile excites Sini from a sports activities vitamin perspective. Solein® accommodates 43% important amino acids – matching whey protein precisely – and 20% branched-chain amino acids (BCAAs). Leucine contains the most important portion of the BCAAs, which is essential for muscle protein synthesis and restoration purposes.

Past protein, Solein® delivers an entire dietary package deal. The ingredient naturally accommodates antioxidants and carotenoids that present the distinctive golden colour – these aren’t added throughout processing however characterize compounds the microbes produce for their very own development and survival. This consists of naturally occurring beta-carotene and different helpful plant-like compounds.

The mineral profile provides benefits for particular demographics. Solein® accommodates important ranges of naturally occurring iron and calcium, addressing frequent dietary gaps particularly related for ladies. Most significantly, it offers vitamin B12, which is often absent from plant-based proteins and requires separate supplementation for vegans and vegetarians.

Juan emphasizes that Solein® combines the perfect dietary elements of each animal and plant proteins whereas eliminating their respective drawbacks. You get whey-level amino acid completeness with out lactose, and plant-level sustainability with out anti-nutritional components or digestive points frequent with legume proteins.

29:00 – Taste Innovation: Partnering with Sensapure for Style Excellence

The dialog turns to taste improvement, highlighting the partnership between Photo voltaic Meals and Sensapure Flavors. Sini explains that creating optimum flavors requires understanding regional style preferences, which is why Photo voltaic Meals selected to work with Sensapure’s experience in American market taste improvement fairly than making an attempt to create US-targeted flavors from their Finnish headquarters.

Study flavors with Sensapure. Mike and Ben with Scott Zimmerman and Derek Greer of Sensapure Flavors in Episode #149, exploring the artwork and science of taste creation in dietary supplements and power drinks.

Throughout collaborative taste improvement periods, the groups found that Solein®’s creamy mouthfeel pairs exceptionally properly with recent, vibrant taste profiles. This led to the creation of the “velvet lemon” idea, which mixes Solein®’s pure creaminess with vibrant citrus notes that American shoppers discover interesting.

The emulsification properties of Solein® allow it to create wealthy, satisfying textures in drinks and meals. When oils are included into Solein®-based formulations, the protein naturally emulsifies these fat, creating clean, creamy merchandise with out requiring extra emulsifiers or stabilizers.

Sensapure’s function extends past taste creation to finish formulation help. They assist decide optimum ratios of Solein® to different components, establish complementary taste techniques, and be sure that completed merchandise meet client expectations for style, texture, and total consuming expertise.

For merchandise requiring prolonged shelf life (six months or longer), some formulations could incorporate stabilizers, however these choices rely upon particular product necessities and processing circumstances. The partnership permits manufacturers to entry absolutely optimized Solein® formulations fairly than having to develop purposes from scratch.

34:00 – Versatile Purposes: From Prepared-to-Combine to Ice Cream

Sini describes Solein®’s distinctive water solubility and mixing properties, which make it perfect for ready-to-mix purposes. The protein dissolves fully in chilly water inside 30 seconds, creating clean, milkshake-like textures with out the grittiness that plagues many plant proteins. This solubility benefit eliminates the necessity for specialised mixing gear or prolonged mixing occasions.

The colour traits initially offered formulation challenges however in the end turned a bonus. Whereas Solein®’s pure golden colour simply transforms into brown tones (excellent for chocolate purposes), it additionally works superbly with flavors that complement or incorporate the yellow hue. Sini mentions they’ve efficiently created chocolate milkshake formulations that showcase the ingredient’s versatility.

Ice cream purposes characterize one among Sini’s favourite makes use of for Solein®. The protein offers glorious texture and mouthfeel whereas delivering full vitamin. Each conventional ice cream and protein ice cream formulations profit from Solein®’s pure creaminess and impartial taste profile.

Mike notes the useful meals facet – Solein® serves twin functions by offering each protein content material and pure coloring, eliminating the necessity for separate colour components in lots of purposes. This useful versatility simplifies ingredient lists whereas sustaining clear label attraction.

Pricing competitiveness is one other benefit, with Solein® positioned competitively in opposition to whey protein pricing whereas delivering superior sustainability credentials and full vitamin. The group has developed ideas starting from smoothie purposes to baked items, with every software class requiring totally different optimization approaches. Sini mentions that their product improvement chef has created spectacular recent berry formulations that work properly in each smoothies and frozen dessert purposes.

43:00 – Protein Bar Innovation: Mushy Texture That Lasts

The dialog explores Solein®’s efficiency in protein bar purposes, the place the ingredient provides important benefits over conventional protein sources. In contrast to many proteins that create dense, arduous textures in bars, Solein® maintains a tender, gratifying mouthfeel all through the product’s shelf life.

The distinctive golden colour comes from Photo voltaic Meals’ Xanthobacter microbes — the identical non-GMO organisms that convert hydrogen and CO2 into nutritious protein. Lab technicians frequently pattern the protein powder to make sure constant high quality and that attribute creamy texture with delicate umami notes.

This texture benefit stems from Solein®’s distinctive protein construction and water-binding properties. Conventional protein bars usually change into more and more agency and troublesome to chew as they age, however Solein®-based bars stay palatable and gratifying even after prolonged storage durations.

The shelf life advantages prolong past texture to total product stability. Solein®’s managed manufacturing surroundings and constant composition allow extra predictable shelf life efficiency in comparison with agricultural proteins that fluctuate seasonally and geographically.

Processing strategies for Solein® protein bars embody each extrusion and varied baking methods. Every processing method requires optimization to maximise Solein®’s useful properties, however the ingredient’s versatility permits for profitable purposes throughout totally different manufacturing processes.

The product improvement for these purposes comes from Photo voltaic Meals’ inner group, demonstrating their dedication to constructing complete software capabilities fairly than merely supplying uncooked components. This method helps potential prospects perceive easy methods to optimize Solein® of their particular merchandise.

52:00 – Area Purposes: NASA Recognition and Mars Mission Potential

Juan discusses Photo voltaic Meals’ exceptional achievement in successful awards in NASA’s Deep Area Meals Problem, which sought improvements for feeding astronauts throughout long-term house missions together with Mars exploration. This recognition validates Solein®’s potential for deployment in essentially the most excessive environments conceivable.

The house software idea envisions comparatively compact bioreactor techniques that might produce recent protein throughout multi-year house missions. A 40-liter bioreactor might present each day protein necessities for six astronauts, providing recent vitamin capabilities the place resupply is unimaginable and each gram of weight issues.

Past fundamental vitamin, the closed-loop system offers extra advantages for house missions. The fermentation course of releases oxygen as a byproduct, contributing to life help techniques. The system can probably make the most of carbon dioxide from crew respiration and water from waste processing, making a round useful resource utilization system excellent for house purposes.

The acute surroundings capabilities prolong past house to terrestrial purposes. Solein® manufacturing techniques might function in deserts, Arctic areas, submarines, and navy bases – anyplace fundamental infrastructure and electrical energy may be established. This location independence represents a basic shift in meals manufacturing capabilities.

Juan shares an anecdote about discussing Solein® with a relative who participated in a 12-month crusing regatta, the place weight issues for meals storage considerably impression efficiency. The flexibility to supply recent protein on-board fairly than carrying heavy meals provides might present aggressive benefits in such purposes.

Mike asks about Photo voltaic Meals’ present dimension and development trajectory. Juan reveals that the corporate at present employs 55 folks, with most centered on operations and manufacturing at their Manufacturing facility 01 facility. As they’ve achieved regulatory approval within the US market, they’re now scaling up their business group to help ingredient gross sales and buyer improvement.

The manufacturing capability dialogue reveals each present limitations and bold growth plans. Present capability at Manufacturing facility 01 is comparatively small in comparison with international protein demand, however Photo voltaic Meals has detailed plans for important scaling. Their Manufacturing facility 02 pre-engineering is underway, with startup deliberate for 2028.

Capability growth plans are substantial: Photo voltaic Meals goals to achieve 12,000 metric tons yearly by 2030, with modular growth permitting them to scale manufacturing in phases. The primary yr targets 3,000 tons, increasing to six,000 tons, and in the end reaching the 12,000-ton goal.

The dialog additionally touches on Solein®’s naturally excessive iron content material, which provides explicit advantages for feminine endurance athletes who generally face iron deficiency challenges. Sini explains how this dietary benefit, mixed with Solein®’s full amino acid profile, makes it particularly helpful for ladies in sports activities and lively existence. The bioavailable iron in Solein® comes naturally from the microorganisms’ organic processes, not from fortification or artificial additions. This pure prevalence means the iron integrates seamlessly with the protein matrix, probably providing higher absorption and utilization in comparison with artificially fortified merchandise.

1:00:00 – World Flavors and Ice Cream Success

Ben asks about taste developments past the American market ideas, and Sini reveals extra purposes which have carried out exceptionally properly. Salty caramel has confirmed widespread throughout a number of markets, together with pumpkin spice variations and varied “brown flavors” that complement Solein®’s pure colour properties.

Ice cream purposes proceed to be amongst Sini’s favourite makes use of for Solein®, whether or not conventional ice cream or protein-enhanced frozen desserts. The protein offers glorious texture and mouthfeel whereas delivering full vitamin, and the pure creamy traits work superbly with a variety of taste profiles.

Berry purposes developed by their product improvement chef showcase Solein®’s versatility with recent, pure components. These formulations work equally properly in smoothies and frozen dessert purposes, demonstrating the ingredient’s adaptability throughout totally different product classes and serving temperatures.

The worldwide success of varied taste profiles signifies broad client acceptance throughout totally different cultural style preferences. This international attraction helps Photo voltaic Meals’ technique of increasing into a number of markets fairly than focusing completely on particular regional preferences.

1:04:00 – Market Timeline and Client Availability

Ben asks the essential query about when shoppers can look forward to finding Solein®-based merchandise in shops. Juan explains that Photo voltaic Meals has publicly introduced partnerships with US firms which can be at present in product improvement phases, with expectations for market launches in 2025.

Sensapure Flavors turned vibrant orange air-based protein into scrumptious salted caramel and chai drinks. When novel proteins change the sport, Sensapure makes them style good.

The timeline challenges replicate the realities of recent product improvement, the place Photo voltaic Meals offers ingredient help however final launch timing depends upon their prospects’ improvement and commercialization processes. Whereas Photo voltaic Meals goals for merchandise to achieve cabinets earlier than year-end 2025, they acknowledge that new product improvement timelines may be unpredictable.

Buyer partnerships contain supporting manufacturers by way of all the improvement course of, from preliminary formulation by way of scaling and commercialization. Photo voltaic Meals offers technical help, software steering, and regulatory help to make sure profitable product launches.

The market entry technique focuses on working with established manufacturers fairly than launching Photo voltaic Meals-branded client merchandise. This method leverages current distribution networks and client relationships whereas permitting Photo voltaic Meals to give attention to ingredient manufacturing and technical help.

1:07:00 – Contact Data and Business Connections

Because the dialog concludes, the group discusses how events can join with Photo voltaic Meals. Direct contact is welcomed by way of their web site, the place contact types allow preliminary inquiries. Each Juan and Sini are accessible by way of LinkedIn for extra private connections and ongoing discussions.

Sensapure’s function in supporting buyer connections offers extra pathways for manufacturers concerned about Solein® purposes. The partnership provides joint buyer approaches, combining Photo voltaic Meals’ ingredient experience with Sensapure’s formulation capabilities to ship full options.

Commerce present presence continues to be necessary for Photo voltaic Meals, with plans for continued collaboration with Sensapure at trade occasions. These venues present alternatives for hands-on product experiences and technical discussions that speed up business adoption.

The “velvet lemon” taste developed in partnership with Sensapure represents only the start of collaborative taste innovation. Each firms stay dedicated to creating extra ideas that showcase Solein®’s versatility whereas assembly particular buyer wants and market calls for.