How is Solein produced?

The original single-cell microorganisms used in Solein were collected from Finnish nature, where they are abundant. The microbes are cultured and grown with air and electricity as the primary resources in a fermentor akin to the ones used in breweries and wineries. The bioprocess actually resembles brewing of beer in some ways.

The Solein microbes are put in a liquid – called a growth medium – within the fermentor. The liquid is continuously supplied with small bubbles of hydrogen and carbon dioxide. They are also fed small amounts of nutrients including nitrogen, calcium, phosphorus and potassium, which are the same nutrients that plants normally source through their roots from the soil. The microbes eat these ingredients to grow and multiply.

After this, the resulting biomass enters downstream processing where it is heat treated and most of the water is removed through separation. The slurry is dried into a powder: this end product is Solein, ready to be packed, shipped and used in the food industry.

Solein is essentially dried microbes created by producing and dehydrating hydrogen-oxidising bacteria (HOB). Microbes fed with thin air. This distinction is important, as it underlines Solein’s unique method of protein synthesis. At its core, Solein is composed of tiny single-celled organisms. Unlike traditional yeast, which relies on sugar as its feedstock, Solein utilises gases – specifically, hydrogen and carbon dioxide. These elements are not only abundant but also underutilised resources. The HOB are nature’s perfect factories, converting gaseous elements into life-sustaining protein. You can read more about how we are transforming these ancient microbes into nutritious future of food in our blog post.