100
Wolffia is the new delicacy from Southeast Asia. It’s small, green, has a pleasant salad taste and a crispy "caviar" texture.
The smallest, yet the healthiest vegetable on planet Earth
Wolffia contains plenty of quality protein, B12 vitamin, mineralsand other nutrients
superfood
Easy to cook
Wolffia can be added to any dishes thanks to its convenient size and neutral taste. It does not need to be cleaned or further processed before serving
From traditions to technologies
In Southeast Asia, wolffia is grown in water ponds. We learned how to do it on a high-tech farm anywhere in the world
what is wolffia
100g of Wolffia = A box of Vegetables
value
Vitamin B12
9 large eggs
Vitamin A
4 baby carrots
Fiber
2 stalks of celery
Zinc
1 cup of Green Pea
Lutein+Zeaxanthin
2 cups of chopped tomato
Potassium
2 small sweet potatoes
Iron
3 cups of broccoli
Calcium
2 cups of spinach
Phosphorus
1 cup of soy milk
Protein
2 cups of Kale
Fresh Wolffia
how to use:
- Salad greenery
- Side dish and decoration for serving
- Base for drinks and sauces
Dry Wolffia
how to use:
- Baking base
- Matcha alternative
- Spice
Functional ingredients for the 21st Century
Healthy alternative to animal protein
Containing 19 essential amino acids that the human body needs
our products
Eco-friendly high quality plant protein
It is eaten in all known ways: fresh, boiled, fried and many others
food manufactures
Improve your sustainability.
Utilize CO2
Utilize CO2
restaurants
Surprise your customers. Diversify the menu
Eco-benefit and careful resources usage
wolffia for business
New tasty ingridient in your menu
Wolffia banana smoothie
Wolffia pasta
Wolffia ramen
Wolffia veggie burger
One ingredient, multiple solutions
recipes
Biotech company with global impact
About us
We are a Singaporean company, starting in Asia, and within 3 years we will start distributing our technology through partners around the world
about us
One step to get Wolffia
Privacy & Cookie policy
mail@biovolf.com
+971 555 48-62-70
Dubai, UAE
© 2023 Biovolf. All rights reserved
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Wolffia peach smoothie
Ingridients
How to make it:
Combine all ingredients in a blender and blend until smooth
- 30 grams dry wolffia
- 1 cup oat vanilla milk
- ½ inch finely grated raw ginger root
- ½ cup raw mango pieces
- ½ cup raw peach pieces
- 0.5 oz raw spinach
- 0.4 oz honey
- A pinch of cinnamon spice powder
How to make it:
Combine all ingredients in a blender and blend until smooth
Wolffia ramen
Ingridients
How to make it
stir and add the tomato halves
coconut milk and let simmer medium heat for 15 minutes
and with a drizzle of sesame oil on top of the soup bowl
- 120 grams dry wolffiia
- 3 lb. 15.5 oz canned coconut milk
- 1 lb. 1.6 oz fresh cherry tomatoes halves
- 1.1 oz extra virgin olive oil
- 2.1 oz chopped fresh garlic
- 1 lb. 12.2 oz diced 1/2 inch onions
- 7.1 oz. thai tom yum chili paste (chua hah seng)
- 4.2 oz. green curry paste
- 3.5 oz. chicken broth powder
- 0.7 oz. chopped candied ginger
- 2.1 oz. fish sauce
- 1.1 oz. raw lemon juice
- 1.8 oz. toasted sesame oil
- 6 lb. 9.8 oz. boiling water
- 0.4 oz. herbs and spices mix (blend of dried kaffir lime leaves, dried cardamom pods, sta anise)
- 4.5 oz bean noodles prior to serving
- 5 oz fresh vegetables juliennes prior to serving
How to make it
- STEP 1
stir and add the tomato halves
- STEP 2
coconut milk and let simmer medium heat for 15 minutes
- STEP 3
- STEP 4
- STEP 5
and with a drizzle of sesame oil on top of the soup bowl
Veggie burger with Wolffia
Ingridients
How to make it
stir and add the tomato halves
coconut milk and let simmer medium heat for 15 minutes
and with a drizzle of sesame oil on top of the soup bowl
- 100 grams dry wolffia
- 3 lb. 15.5 oz canned coconut milk
- 1 lb. 1.6 oz fresh cherry tomatoes halves
- 1.1 oz extra virgin olive oil
- 2.1 oz chopped fresh garlic
- 1 lb. 12.2 oz diced 1/2 inch onions
- 7.1 oz. thai tom yum chili paste (chua hah seng)
- 4.2 oz. green curry paste
- 3.5 oz. chicken broth powder
- 0.7 oz. chopped candied ginger
- 2.1 oz. fish sauce
- 1.1 oz. raw lemon juice
- 1.8 oz. toasted sesame oil
- 6 lb. 9.8 oz. boiling water
- 0.4 oz. herbs and spices mix (blend of dried kaffir lime leaves, dried cardamom pods, sta anise)
- 4.5 oz bean noodles prior to serving
- 5 oz fresh vegetables juliennes prior to serving
How to make it
- STEP 1
stir and add the tomato halves
- STEP 2
coconut milk and let simmer medium heat for 15 minutes
- STEP 3
- STEP 4
- STEP 5
and with a drizzle of sesame oil on top of the soup bowl
Pasta with Wolffia
Ingridients
How to make it
stir and add the tomato halves
coconut milk and let simmer medium heat for 15 minutes
and with a drizzle of sesame oil on top of the soup bowl
- 150 grams dry wolffiia
- 3 lb. 15.5 oz canned coconut milk
- 1 lb. 1.6 oz fresh cherry tomatoes halves
- 1.1 oz extra virgin olive oil
- 2.1 oz chopped fresh garlic
- 1 lb. 12.2 oz diced 1/2 inch onions
- 7.1 oz. thai tom yum chili paste (chua hah seng)
- 4.2 oz. green curry paste
- 3.5 oz. chicken broth powder
- 0.7 oz. chopped candied ginger
- 2.1 oz. fish sauce
- 1.1 oz. raw lemon juice
- 1.8 oz. toasted sesame oil
- 6 lb. 9.8 oz. boiling water
- 0.4 oz. herbs and spices mix (blend of dried kaffir lime leaves, dried cardamom pods, sta anise)
- 4.5 oz bean noodles prior to serving
- 5 oz fresh vegetables juliennes prior to serving
How to make it
- STEP 1
stir and add the tomato halves
- STEP 2
coconut milk and let simmer medium heat for 15 minutes
- STEP 3
- STEP 4
- STEP 5
and with a drizzle of sesame oil on top of the soup bowl