Sustainable plant protein wins The Liveability Challenge 2019

Sophie’s Kitchen, a firm that makes a sustainable plant protein, is the winner of The Liveability Challenge 2019, a global search for ideas to make Southeast Asia’s cities more liveable and resilient.

Its idea emerged on top of a shortlist that included a 3D printer that uses organic materials, a low-energy airconditioning unit, a drink cup rental service, an energy-efficient data centre, and a system that converts diesel engines to hydrogen.

The protein, made with microalgae, can be used in anything from dietary supplements and cooking oil to biofuel, and will become part of a global market for alternative protein set to be worth US$16 billion by 2025, according to Eugene Wang, Sophie’s Kitchen’s co-founder and chief executive.

In pitching his company’s sustainable protein, which will be available for US$2 a kilogram, Wang explained that while growing a tonne of protein from beef uses 141 hectares of land, to grow his protein requires just 0.02 hectares of land.

We want to turn Singapore into a protein powerhouse.

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Sophie’s Kitchen wins $1m green challenge with food-grade protein using microalgae

SINGAPORE – A Singapore-registered company has won the annual Liveability Challenge, a global call for companies to come up with innovative solutions for clean energy and sustainability in tropical cities.

The competition saw an intense battle with over 300 entries from 51 countries fighting for the award sponsored by local non-profit organisation Temasek Foundation.

From hydrogen-powered engines to edible protein made from food waste, the contest pitted solutions to make cities in the tropics greener.

Sophie’s Kitchen was named the winner on Friday (June 7) at the Sands Expo and Convention Centre at Marina Bay Sands.

The team beat five other finalists to walk away with $1 million in funding for their technology to produce food-grade protein using microalgae as an alternative to animal- and plant-based protein.

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