Solein arrives in the US market as Solar Foods expands globally

Solein, a protein produced using renewable energy, air, and water, has entered the US market, marking the second country where it is commercially available. The Finnish company Solar Foods introduced its innovative protein at Olmsted, an acclaimed New York restaurant led by award-winning chef Greg Baxtrom, who created a special menu to explore its culinary possibilities.

This US entry follows Solar Foods’ self-affirmed GRAS (Generally Recognized as Safe) status, obtained in September 2024. The company has registered its Factory 01 production facility in Finland with the US Food and Drug Administration (FDA) and fulfilled all necessary regulatory requirements to begin operations in this significant market.

“Entering the USA is a major milestone for Solein,” said Solar Foods’ Chief Commercial Officer, Juan Manuel Benitez-Garcia. “The USA has one of the largest protein markets in the world, offering incredible diversity in food culture and consumer needs. After our experience test-marketing in Singapore, we’re eager to see how Solein will be adopted here.”

Benitez-Garcia highlighted Solein’s potential to address modern food challenges with sustainability at its core. Unlike traditional protein sources, Solein production does not rely on agriculture. Instead, it uses a proprietary platform that combines renewable energy, air, water, and essential minerals to produce a nutritionally rich and versatile protein. This method significantly reduces environmental impact while maintaining culinary appeal.

“Solein’s versatility is unmatched,” Benitez-Garcia noted. “It can replace or complement traditional proteins in a variety of applications, from dairy alternatives like ice cream and cheese to plant-based meat, pasta, and beverages. Its fine dispersing powder even enhances soups and sauces with a creamy texture. These are all major product categories in the USA, especially among health-conscious and sustainability-focused consumers.”

To introduce Solein to American diners, Solar Foods partnered with Greg Baxtrom, chef and owner of Olmsted. Known for his creative, vegetable-forward menu, Baxtrom incorporated Solein into a four-course tasting menu, replacing traditional dairy and egg ingredients with the protein.

Dishes such as Beer Battered Solein Squash Rings, Solein Brussels Sprout Spätzle, Solein Carrot Crepe, and Old School Solein Chocolate Mousse offered guests a glimpse into what the future of food might look like. Baxtrom emphasized that Solein’s inclusion did not compromise flavor, demonstrating how familiar dishes can be reimagined using this novel protein.

“Sustainability has always been a core value for us at Olmsted,” Baxtrom said. “When Solar Foods approached us to collaborate, we were excited. Our missions align as we both look to the future of food.”

The Solein menu will remain available at Olmsted until the end of November, giving diners an extended opportunity to experience the ingredient’s potential.

Solar Foods has made significant progress in commercializing Solein since its initial launch in Singapore in 2023. Factory 01, the company’s first production facility, began operations in April 2024. Test marketing in Singapore saw Solein used in consumer products by companies such as Fazer and Ajinomoto.

This year, Solar Foods achieved additional milestones, including being recognized by NASA in the Deep Space Food Challenge for its potential as a sustainable food source for space missions. The company also listed its shares on the Nasdaq First North Growth Market Finland in September 2024, providing a foundation for global expansion.

“Solein represents a new chapter in food production, where we can decouple protein from traditional agriculture,” said Benitez-Garcia. “It allows us to create sustainable solutions for global food challenges while maintaining the flavors and experiences people love.”