{"id":81683,"date":"2023-06-26T16:26:24","date_gmt":"2023-06-26T14:26:24","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=81683"},"modified":"2023-06-26T16:28:51","modified_gmt":"2023-06-26T14:28:51","slug":"worlds-first-solein-gelato-now-available-to-consumers-in-singapore","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/worlds-first-solein-gelato-now-available-to-consumers-in-singapore\/","title":{"rendered":"World\u2019s first Solein\u00ae Gelato now available to consumers in Singapore"},"content":{"rendered":"

Back in July 2019 we wrote about a new protein Solein in our trends we spotted week 29<\/a>, now 4 years later the people in Singapore can taste the first Chocolate Solein\u00ae Gelato! \u00a0<\/em><\/p>\n

Fico, a Singapore-based restaurant, is making food history by embarking on a culinary revolution by creating the world\u2019s first Chocolate Solein\u00ae Gelato, a dessert made with ingredients derived out of thin air. Solein is the world\u2019s most sustainable protein produced by Finnish food tech company Solar Foods.<\/p>\n

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4 minutes read<\/p>\n

The chefs of restaurant Fico created the Solein\u00ae Gelato<\/strong><\/h3>\n

Solar Foods received regulatory approval to sell Solein<\/a>, a novel microbial protein, in Singapore in September 2022. Its first tastes were served to the public in an invite-only tasting at Fico<\/a>, a casual Italian seaside restaurant in Singapore on the 25th of May 2023. Fico is the latest concept from The Lo & Behold Group<\/a> and the restaurant has now crafted a brand new gelato recipe, the Chocolate Solein\u00ae Gelato|, using the novel ingredient, which will be available at Fico from the 15th of June.<\/p>\n

This is the first time in history that a food produced without any connection to photosynthesis and agriculture has been made available to the general public. The unique gelato replaces dairy with Solein, the world\u2019s most sustainable protein, and removes the animal from the equation. This offers a glimpse of a future where tastes and textures are familiar, but where food arrives on our plates in an entirely new way.<\/p>\n

The future can taste like anything<\/strong><\/h3>\n

To commemorate the highly anticipated release of Solein, the visionary team led by Oliver Truesdale-Jutras, Director of sustainability consultancy Re:Growth, and Fico\u2019s Chef-partner Mirko Febbrile, crafted a Solein-inspired tasting menu that showcased the flavours of Singapore in an exclusive event held at Fico. Check out the video below in which chefs Oliver and Mirko experiment and cook with Solein and discuss their thoughts on the novel protein and its possibilities. The text continues below the video.<\/p>\n