Food tech company Sophie’s BioNutrients has developed a nutritious algae-based vegan ice cream in collaboration with the Danish Technological Institute. Sophie’s BioNutrients grows the microalgae proteins using bioreactors and limited amounts of water and local food waste (such as spent grains or okara, a soy byproduct), which takes about three days. Farming microalgae could help boost global food production 50% by 2050. “Today we have shown another facet of the unlimited possibilities this superfood can offer — a dairy and lactose-free alternative to ice cream that, thanks to microalgae, offers a higher nutrition content than most available dairy-free alternatives,” says Eugene Wang, co-founder and CEO of Sophie’s BioNutrients. It has recently partnered with other food tech companies to develop other dairy alternatives made from algae.