With doors opening in the US, where global cultures blend, Solein offers the chance for many cuisines to balance flavour and add nutritional depth.  

Protein remains at the heart of cuisines around the world. From the lentil-rich dishes of South Asia to the bean stews of Latin America, societies have developed distinct ways to incorporate protein into their diets, often shaped by history, geography, and environment. Solein, the food out of thin air, is a unique microbial protein, which can blend seamlessly into these varied food cultures, not merely as a substitute but as a versatile ingredient that complements both tradition and modern culinary innovation.  

Protein redefined, culture unchanged 

With successful applications from mooncakes and ice cream to risotto and protein shakes, Solein demonstrates adaptability that transcends culinary borders. It has a novel food regulatory approval in Singapore, and after obtaining the self-affirmed GRAS status (Generally Recognized As Safe) in the United States it will soon be available in the world’s melting pot, paving the way for integration into global cuisines with natural, culturally aligned applications.  

Below, we explore how Solein can enhance the role of protein in various food cultures around the world as food innovation accelerates to meet global demands for sustainability. 

1. East and Southeast Asia: From dumplings to desserts

East Asian cuisines, like Chinese, Korean and Japanese ones, frequently feature soy-based products (such as tofu and tempeh), seafood, and occasionally, poultry or pork. Protein often plays a complementary role, enriching staple foods like rice and noodles in dishes that emphasise balance, subtlety, and texture. Southeast Asian cuisines rely heavily on fish, shellfish, and plant-based proteins enhanced by fermented sauces. 

Solein is as versatile as the soybean, and it could be used similarly in products like tofu, soy sauce, soy milk, textured soy protein or miso. Solein’s umami flavour allows it to complement delicate flavours in dumplings, soups, and rice dishes. As an alternative protein in fermented products, it can enrich foods like ramen broth or miso paste. In Southeast Asia, where coconut milk and seafood-based pastes (such as fish sauce) are often used to impart depth, Solein could add a nutritious boost to soups, curries, and noodle dishes without altering traditional flavours.  

2. South Asia: Spicy and satisfying 

South Asian diets are rich in legumes like lentils, chickpeas and beans and dairy proteins like paneer frequently featured in both vegetarian and non-vegetarian diets. Spices are a hallmark, and protein often appears in curries, dals, and flatbreads as a nutritional base rather than a primary focus. 

Solein could enrich South Asian flatbreads like naan and roti, boosting their protein content. In dals and curries, where a smooth, creamy texture is essential, Solein could dissolve seamlessly and  enhance the nutritional profile without compromising the authentic mouthfeel or aroma. Solein could even be used in traditional sweets like laddus or barfis, offering a nutritious, dairy-free twist on these dairy-heavy treats. 

3. Middle East and Africa: Street food meets modern    

The Middle East and Africa region features a balance of plant and animal proteins, with dishes such as hummus, falafel, lamb stews, and yogurt-based sauces forming the culinary backbone. Legumes, grains, and lamb or poultry are often used in small quantities but play vital roles in imparting flavor and nutrition.

Solein can support the rich tradition of flavourful pastes like tahini, hummus, and yogurt. These nutrient-boosted staples could serve mezze spreads while appealing to health-conscious consumers. Solein-enriched falafel or kibbeh (bulgur and meat croquettes) could serve as higher-protein, sustainable options, aligning with regional tastes while supporting local food security. 

4. Europe: A renaissance for European classics 

European cuisines traditionally rely on dairy, meats, and grains for protein. From creamy cheeses to fatty sausages, protein in Europe is often central to the dish, emphasising quality and flavour.

Solein’s versatility in texture makes it ideal for a high-protein incorporation into pastas and pastries. For dairy-reliant dishes like yogurts, cheeses, and cream-based sauces, Solein can add protein content while maintaining desired textures and consistencies. It may also provide a base for new meat alternatives, catering to both traditional tastes and rising demand for alternative proteins. 

5. Latin America: Beans, maize, and beyond

In Latin America, beans, maize, and a variety of meats (such as beef and pork) feature prominently. Protein is often central to meals in stews, tortillas, and rice-based dishes, and beans are a dietary staple across the region.

In Latin America, Solein’s mild flavour could complement corn-based foods like tortillas and tamales, enriching protein without disrupting traditional recipes. Additionally, Solein could be blended into bean-based dishes such as black beans or refried in ceviche or seafood-based dishes popular along Latin America’s coasts. Solein could also serve as a complementary protein base, further enhancing the protein profile of these refreshing, acidic dishes. 

6. North America: Future fusion cuisine and health trends 

North American cuisine is marked by diversity, with a fusion of cultural influences that incorporate everything from beef and dairy to seafood and legumes. Protein is often highlighted as a main ingredient in large portions, with a growing trend toward alternative proteins and health.

In North America, where protein fortification and nutritional diversity are increasingly valued, Solein has tremendous potential to become a mainstay in wellness-focused foods. Adding Solein to smoothies, energy bars, and protein-enhanced beverages aligns naturally with health-conscious consumers seeking high-quality protein sources.

Moreover, as North American cuisine embraces multicultural fusion, Solein could be incorporated into dishes inspired by international cuisines. From Solein-enriched sushi burritos to nutrient-packed bakery products, its versatility allows it to adapt easily to modern, fusion-driven culinary trends. 

A world of flavour meets a future of sustainability 

Solein can enrich any cuisine in the world by enhancing their traditional forms of protein. Its ability to align naturally with various culinary practices not only promotes dietary diversity but also champions an adaptable food system that supports both sustainable tradition and culinary innovation. The future of food is just that – combining innovation, sustainability and the flavours and traditions we love.