Italian food innovator KelpEat is set to unveil a new high-protein snack featuring Solein, the microbial protein developed by Finnish food technology company Solar Foods. The product, a nutrient-rich cracker made with EU-farmed seaweed and Solein, will debut at the Pitti Taste food fair in Florence from February 8-10. This collaboration represents a step towards more sustainable and nutritionally complete food options while also highlighting the potential for novel protein sources to enter mainstream markets.
By incorporating Solein into its latest offering, KelpEat is reinforcing its commitment to sustainability and innovation. Solein, produced using a fermentation process that requires only air and electricity, is independent of land, weather, and traditional agricultural constraints. Combined with ocean-harvested dried kelp, the resulting snack offers a protein-rich, low-impact alternative to conventional protein sources. With over 35% protein content and a complete amino acid profile, the crackers deliver essential vitamins and minerals, including B12, B9, calcium, and magnesium.
For KelpEat, this launch is part of a broader strategy to create food solutions that balance nutrition with environmental responsibility. The company’s CEO, Luca Cerruti, describes the partnership as a critical step towards food sovereignty, allowing for the development of resilient and climate-positive food systems. The product’s introduction at Pitti Taste, a leading showcase for Italy’s finest food craftsmanship and innovation, places it in front of buyers and industry professionals eager for sustainable and high-quality food alternatives.
Beyond sustainability, the partnership between KelpEat and Solar Foods also reflects the growing market potential for alternative proteins. The demand for high-protein snacks is steadily increasing, particularly in regions such as the United States, where consumers seek convenient, nutrition-dense products that align with health and wellness trends. With Solein’s ability to enhance the nutritional profile of various foods without altering taste or texture, it presents an opportunity for food manufacturers to integrate sustainable protein into mainstream consumer products. KelpEat plans to introduce its Solein-powered snack to the US market following its European debut, signaling confidence in its commercial viability.
For Solar Foods, this marks a significant milestone in its transition from technological development to commercial execution. The company, which has already secured novel food approval in Singapore and self-affirmed GRAS status in the United States, anticipates receiving EU Novel Food approval by 2026. With a focus on the health and performance nutrition market, Solar Foods aims to position Solein as a key ingredient in functional foods that cater to consumer demands for high protein, low fat, and minimal environmental impact.
Juan Manuel Benítez-García, Chief Commercial Officer of Solar Foods, highlights the KelpEat product as an example of how Solein seamlessly fits into real-world applications. Its high protein content, complete amino acid profile, and sustainability credentials make it an attractive addition to products designed for health-conscious consumers, athletes, and those managing dietary conditions such as diabetes or weight control. The fermentation-based protein is also entirely free from gluten, soy, dairy, and GMOs, making it an accessible option for a wide range of dietary needs.
As the food industry continues to explore alternative proteins, partnerships like the one between KelpEat and Solar Foods demonstrate the feasibility of incorporating innovative ingredients into widely accepted formats. By addressing sustainability, market demand, and consumer health, this collaboration underscores the potential for new protein sources to redefine how food is produced and consumed. The unveiling at Pitti Taste is not just a product launch but a glimpse into the evolving landscape of food innovation.
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