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The incursion of technological innovation in the world of gastronomy continues to open new chapters through the exploration of oxygen-derived protein. A pioneering work of Solar Foods with which to solve the supply, as one of the great challenges of food production, through a revolutionary “bioprocess” that uses renewable air and electricity to eliminate the need for terrestrial resources.
Through this process, which uses living cells and their components to manufacture products sustainably – and without involving or harming any animals – the futuristic company has revolutionized the industry with this ice cream with ingredients extracted from the air.
Fico Singapur
Solar Foods could start a global trend with the world’s first Solein chocolate ice cream in collaboration with Singapore’s Fico restaurant. One that also inspired chef Mirko Febbrile of Fico to create a tasting menu around this ice cream that combines its smooth aroma and subtle creamy umami with rich chocolate.
“It is an extraordinary opportunity to be the first chef team to introduce the world to a unique ice cream. It combines the delicious familiar taste we all love with a unique ingredient produced without relying on traditional farming. Exploring Solein’s versatility has been an incredible journey; we have experimented with its potential, creating dishes ranging from miso soups, pasta, sauces and desserts. By substituting dairy for Solein in this chocolate ice cream, we have been able to make a vegan ice cream without sacrificing its creaminess,” explains Chef Mirko.
Solein Chocolate Gelato thus manages to update, in connection with the planet and the zeitgeist, the traditional gelato from the versatility offered by the protein, while maintaining the feel and taste of any other Italian gelato.
