Wellness company Fermenta will roll out limited-edition protein bars featuring Solar Foods’s gas-fermented protein, Solein, in the US early next year.
As Americans sink their teeth into everything protein, companies are scrambling to boost this macronutrient in their products from a range of sources.
One startup has turned to air. Fermenta, a health and performance nutrition startup, has tapped the Solein protein developed by Finnish firm Solar Foods, which is made by fermenting carbon dioxide, hydrogen and oxygen.
Fermenta will release a line of gluten-free Solein-powered protein bars under its Gutsy brand, marking one of the first times the ingredient will be available in the US. It is set to roll out in Q1 2026.
“We want to create delightful moments for consumers and offer sustainable and clean products that support digestive wellness and are high in protein, vegan-friendly and contain less sugar,” said Fermenta CEO John Gibb. “Solein is a groundbreaking new ingredient which supports our sustainability ambition and offers exceptional nutritional values with no compromise on taste.”
Why Solein makes the perfect base for Fermenta’s protein bars
Solar Foods produces Solein by feeding microbes on gases instead of sugar, eschewing the need for farmland, water for irrigation, and fertilisers and pesticides. The microbes are grown in a liquid form, and later dried into a flavourless powder that has 78% protein, 6% fat, and 10% dietary fibre. Its macronutrient profile is said to be akin to dried soy or algae, and it contains iron and B vitamins.
The company calls Solein the “most sustainable protein” on Earth. The main raw materials for production are carbon dioxide and renewable energy, resulting in emissions equal to just 1% of those generated by conventional meat, and 20% of plant proteins.
Aside from the environmental wins, Solar Foods’s deep-yellow ingredient also delivers on the nutrition front. It has all nine essential amino acids, zero cholesterol or saturated fat, and is packed with iron and vitamin B12. Plus, the powder has a mild flavour, making it an ideal base for a variety of products.
“Solein is an extremely versatile ingredient, and Fermenta’s functional protein bars are one example of how Solein works in final products,” said Troels Nørgaard, chief commercial and product officer at Solar Foods.
“As an agile startup, Fermenta will be among the first to bring products made with Solein available for consumers in the US. We are very excited to see what kinds of products Solein will be used in in the future.”
Solar Foods bets big on health and performance nutrition
Solar Foods, which notified the US FDA of its self-affirmed GRAS status this year, has already commercialised Solein in a bunch of products in Singapore, including mooncakes, ice cream sandwiches, chocolate snack bars, and beanless lattes. It has also debuted an egg- and dairy-free mayo using Solein.
But earlier this year, it made clear that its strategy in the US is to target the health and performance nutrition market, having recently unveiled a ready-to-mix protein shake powder for athletes and gymgoers looking to enhance their performance and recovery.
“The consumer demand for different health and performance nutrition products is growing rapidly. Solein excels as an ingredient in this category, offering customers a highly versatile ingredient with exceptional nutrition, functionality, and taste, while drastically reducing environmental impact,” said Nørgaard.
It comes as 70% of Americans try to consume protein this year, and one in three increased their intake, spawning protein-spiked coffee syrups, cup noodles, Doritos, and water, as well as an expletive-laden rant on late-night TV.
The publicly-listed company has raised around €83M in equity and debt funding, and signed several supply and product development agreements, including a €1.39M deal with US-based GLP-1 wellness company Superb Food. Italian food firm KelpEat has also signed a €500,000 agreement, while three other commercialisation deals could account for half of the production capacity of its upcoming large-scale facility, dubbed Factory 02.
This facility, expected to begin operations in 2028, will be able to churn out 12,800 tonnes of Solein annually at €4.30-5.20 per kg. Its current demo plant, Factory 01, has a capacity of 160 tonnes of Solein per year, which is set to increase to 230 tonnes by 2026.
“Produced via an innovative gas fermentation method, a highly efficient and scalable technology, Solein can address the significant global protein supply challenge while minimising the risk for supply restraints,” said Nørgaard.
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