• Finnish company Solar Foods attracted international attention at Future Food-Tech San Francisco 2026, where it presented Solein – its revolutionary protein obtained through air fermentation.
The March event was the ideal opportunity to highlight both the ingredient's superior nutritional qualities and ambitious plans for industrial scaling, strengthening the company's position at the intersection of climate change technology, biotechnology and future nutrition.
solein is produced by feeding microorganisms carbon dioxide, water, essential nutrients and renewable electricity. The process eliminates the dependence on traditional agriculture, large tracts of land, large water consumption or variable weather conditions. This means that the high-quality protein ingredient can be produced virtually anywhere in the world, including deserts or isolated urban environments – a promising solution for global food security, but also for futuristic applications such as space exploration.
Solein is particularly prominent in the health and nutritional performance category, a rapidly expanding segment. The US market for this area is already worth over $10 billion and continues to grow rapidly as consumers seek protein-rich products that support an active lifestyle. The current demand for protein exceeds the available supply, and Solein is here to effectively fill this gap.
La event the concept of the Solein protein drink was presented, which offers between 12 and 21 grams of protein per 250 ml serving, with a significantly reduced content of natural sugars and carbohydrates compared to classic sources of dairy or vegetable origin. The drink is gluten-free, non-GMO, cholesterol-free and soy-free, being suitable for a wide range of diets. From a nutritional point of view, Solein contains 80% protein, of which 43% essential amino acids and 20% BCAA (Branched-Chain Amino Acids). It is also a natural source of iron and vitamin B12 – nutrients often lacking in plant-based alternatives. The neutral taste and versatility of the ingredient allow for varied formulations, from chocolate and vanilla to fresh combinations of exotic fruits. Compatibility with UHT processing ensures excellent stability and maintenance of sensory qualities at room temperature.
Along with the protein drink, Solar Foods also highlighted the other prototypes developed: the protein bar Solein Protein Bites and the powder ready-to-mix Solein ShakeThese concepts demonstrate the ingredient's superior functionality in diverse applications – from meat and dairy alternatives to pasta, snacks and baked goods.
A key point highlighted in San Francisco was the technology’s proven scalability. Solar Foods’ first commercial-scale production facility, inaugurated in spring 2024, confirmed a 100-fold increase from the pilot level and ensured a stable production of 160 tons per year. On this occasion, the company announced the start of the project for its next production facility, which will multiply annual capacity to 6.400 tons. This expansion will meet the growing demand and guarantee a secure supply chain with consistent quality and without the price fluctuations characteristic of traditional agricultural markets.
Solein also offers major sustainability advantages: production is completely detached from agricultural land and massive water resources. The microorganisms used come from Finnish wildlife and the process uses the entire biomass, without significant secondary flows. Thus, the ingredient is not a by-product "laboratory" or genetically modified, but a circular and extremely environmentally efficient solution.
Solein already entered the American market in 2024 through a partnership with the New York restaurant Olmsted. Its delicate taste, devoid of unpleasant notes, makes it suitable for a wide range of food applications.
Through all of these elements, Solar Foods demonstrates that the future of sustainable proteins is no longer a distant vision, but a reality being built right now – one that can feed a planet in the throes of climate change, with limited resources and increasing needs for food innovation.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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