Mooncakes and ice cream sandwiches are getting a sustainable upgrade thanks to a limited-edition launch for the Mid-Autumn Festival, featuring two new Atlr.72 products made with Soldar Foods' air-based protein, Solein.
Solein is an inventive dairy alternative that provides not only protein but also richness and a reduced environmental impact. In partnership with Japanese food manufacturer Ajinomoto Group, Solar Foods will be introducing Traditional Flowering Mooncakes and Ice Cream Sandwiches to Singapore under Ajinomoto’s new brand, Atlr.72. At a time when Singaporeans are looking for gifts, the mooncakes and ice cream sandwiches will be available for a limited time at an Ajinomoto pop-up.
Since Singapore granted regulatory approval for Solein, Solar Foods sees this as a significant leap in the wider availability of the air-based protein for consumers and larger-scale commercial use.
Air Protein Mooncakes
Atlr.72's Traditional Flowering Mooncakes are Made with Solein
Trend Themes
1. Air-based Protein Foods - The introduction of Solein-based mooncakes and ice cream sandwiches signals a growing interest in air-protein as a sustainable food source.
2. Sustainable Luxury Festive Foods - With the launch of eco-friendly mooncakes for the Mid-Autumn Festival, there's a trend of premium holiday foods adopting sustainable ingredients.
3. Regulatory Approved Alternative Proteins - Solar Foods' regulatory approval in Singapore for Solein paves the way for wider acceptance and integration of alternative proteins in various food products.
Industry Implications
1. Food Technology - The use of Solein in traditional mooncakes highlights innovations in food tech that aim to create eco-friendly and nutritious products.
2. Sustainable Food Manufacturing - Companies like Ajinomoto are incorporating air-based proteins into their product lines, emphasizing sustainability in food production.
3. Festive Foods Market - The limited-edition release of Solein mooncakes at a festive pop-up underscores the potential for seasonal and holiday markets to adopt new, sustainable food innovations.