"Organic Soylent" from Finland


Hi guys,

And greetings from a Finnish Soylent team!

We’ve been very inspired by Soylent drink and Rob’s vision of creating an easily consumable total nutrition drink. We have been enjoying Soylent for few months now. We even put together a pop-up restaurant in Helsinki, Finland, during previous restarurantday.org and sold Soylent to over 200 customers in the city center :slight_smile: That was lot of fun!

At the same time, our ambition have been to take the recipe to the next level.

We’ve observed that many people share Rob’s vision of having The One Drink to replace their busy meals, but many people are looking for organic options instead of synthetic recipe. During the last two months, we have been developing an organic version of Soylent, yet having the same nutritionally complete philosophy like with the original recipe. To make it practical, we’ve sourced every ingredient in powder format, too. And we’ve succeeded pretty well.

Here’s the list of ingredient used in “Organic Soylent”.

The main source for carbohydrates is brown rice flour. Fats come from a nut blend, cocoa and plant-origin sources completing the fat profile. (Nuts contribute also highly to the micronutrients but shorten the best before day due to oxidation). About half of the protein comes from whey, the rest from the 20-something ingredient list.

In our recipe, micronutrients and vitamin blend can be built with the same logic - from organic sources. A blend of Nordic herbs and berries, spinach, algaes, raw cocoa powder and a bunch of other ingredients alongside with the aforementioned macro ingredients build a balanced nutrition profile comparable to Soylent.

Also, with minor modifications we could make the recipe suitable for people on Paleo diet. Is this something you’d be interested in?

All in all - our vision has been to develop organic alternative for Soylent from healthy nutritient-dense high quality foods instead of minimizing food budget to absolute minimum. Would be great to hear your feedback about this. Would you be interested in to have organic option despite the higher prices of ingredients?

Proudly on behalf of our 6-person team from Finland,

Mikko Ikola


Do you have a link to the recipe?


What a great way to celebrate the idea of soylent. I would love to see your recipe if you are willing to share it. Makesoylent.com is the most convenient for me. Grats.



Hello all, I’m Tapio from the “Team Finland”.

Great to hear about your interest. A few thoughts on our recipe and our work so far.

Macros: As Mikko said, the main source for carbohydrates is brown rice flour (alongside with a few other key ingredients). We have chosen a mix of cocoa and different types of nuts with generous amounts of healthy fats as well as plant-derived sources to construct a complete fat profile. The combination of whey and nuts results in a better amino acid profile than nuts alone, which is a priority for our team as many of us are sports enthusiasts and have highly active lifestyles. Eliminating gluten is also an essential part of our philosophy.

Micros: nordic herbs and berries, algae, cocoa, spinach and other highly nutritious ingredients have been experimented with. Our drink includes many wild plants and ingredients from local Nordic nature. Like Soylent, the current version produces an RDA-fulfilling nutrition profile. We’ve also taken bioavailability and metabolic aspects into accounts.

Flavonoids and phytonutrients are not regarded as strictly essential, but still very likely beneficial - this seems to be strongly suggested by contemporary research. The recipe is thus nearer to ‘everyday food’, although with soylent-philosophy, powdered from raw products at low temperatures, ensuring the preservation of nutritional values. Using only high quality organic ingredients contributes to the higher cost, but our motive has been to make an organic, uncompromising alternative for Soylent from nutritionally superior whole foods rather than just minimizing our food budget. We also enjoy using some local, arctic products from small, quality-driven producers in Kainuu, Lapland and above the Arctic Circle.

We’re still doing some fine-tuning: developing the recipe and checking the availability of some of the ingredients as the production for e.g. stinging nettle and other herbs might not meet a higher demand. A complete nutritional profile alongside with the ingredient list will be published at a later stage. We can already ensure a 100% fulfillment of all essential nutrients with one or two components to be confirmed (molybdenum levels, EPA & DHA, level of B12 bioavailability), requiring further investigation or information from the ingredient producers. Availability of powdered fish oil in Europe has caused some trouble, but we’re working on it.

Personally, consuming this kind of organic soylent has felt better in many ways to us. Originally we developed the recipe just for our own usage. However, encouraged by our friends and the support we received from our peers, we started to investigate if producing this in scale would make sense.

It would be great to hear your feedback or thoughts on this project. Have you explored similar paths on your nutrition journey, eg. experimented with organic ingredients?

On behalf of our 6-member team from Finland.


Food stamp friendly Soylent

“Organic Soylent” is now called Ambro :slight_smile:

We just launched our website and our initial recipe is ready. You can find the nutrition information on our website:


It’s been a very interesting ride so far. We’re currently running the private beta and the early feedback has been surprisingly positive. Our organic version seems to raise interest also among “normal people” outside of tech/programming industry (which Soylent community is mainly based on). Complete meal made out of real food is something that many of our non-tech friends have been interested in as well. Ambro has resonated with people who generally care about eating healthy and are busy. Also among athletes, and more senior people.

We’re currently looking early-adopters for the second round of private beta testing. We would love to hear your thoughts and make adjustments to the product based on your feedback. What are your concerns in Ambro versus Soylent? What should we take into consideration so that you’d be interested in? Or do you think it is already perfect?

We’d love to hear more. If you’re interested in the beta, sign up on the website. For questions and comments, shoot them here :slight_smile:

Big hug Soylent community,



Some quick feedback:

  • Nice name :wink:
  • For me, the white intro text is hard to read on the white birch trees.
  • I’d like to be able to see the quantities per 433 g, or what you consider a daily portion.
  • What’s with the molybdenum and sodium deficit? Is that deliberate?
  • I’d like to see the fiber and ALA/DHA/EPA content.
  • Whose DRV are you referring to?
  • Your mailing list profile contains a string field called “Untitled”.

I’d like to encourage you to stay on the kind of open-source path that Rob seems to be walking. That is, share your recipe when it’s finalized. This is also a step to build trust with your customers.

Thanks for doing this! Some competition can’t hurt, eh, Soylent Corp? :wink:


Blinry, thanks for great questions. It’s been busy weeks, I’ll get back to you in a sec. Meanwhile, have a read about us on Wired Magazine : )


Hi, the latest newsletter mentioned the price of ambro being slightly cheaper in Finland, due to post. However,the pre-order form isn’t updating the prices, when a Finnish adress is inserted. Will the prices be correct in the invoice, and while the discount be of similar procents for bigger orders?

I saw that you had a weightlifter trying ambro. Was he supplementing it with anything? I didn’t find a mention of how long the used it, or what effects he noticed. Is there such a post?


@Mikko, do you plan to open-source the recipe, or is this a proprietary formula? The nutrition info only gives ingredients and nutrient totals, but with no ingredient quantities.


Organic what? You simply cannot call this “Soylent”!

Um, can you? Call me stupid but this seems wrong. And, it seems to me you are using the term organic differently to my understanding of its usual official usage. I don’t see why synthetic/elemental (ie true Soylent) couldn’t be organic, if pesticides and preservatives were avoided.

Or am I missing something here? Spam is annoying, as is commercialism generally. When are we going to get a genuine open source effort happening around this problem?


When are we going to get a genuine open source effort happening around this problem?

@jacksplay, I’m working on it : )


I love your work zach. Very elegant - feels genuinely (pardon the tautology) authentic.

I can’t help but wonder though at the coincidences between your latest recipe and the somewhat immature and seemingly premature Finnish effort that is the topic of this thread?

Edit: sorry my bad. I didn’t notice the time stamp before. It seems there isn’t actually a coincidence in timing with the Finnish nonsense. This thread has in fact been around since early August. Again, my bad sorry.


My wife loves the ingredient list and demands we get Ambro for her instead of Soylent. Hehehe.


Damn, at something like $600 per month U.S. for 1800 calories a day… (If my hasty calculation is right)… that just won’t be a realistic choice for anyone who wants to replace a large percentage of their meal calories. It sounds tasty for a snack though.


For comparison, I created a DIY recipe for Ambro using the nutritional values as listed on the homepage.


  • “Vitamin A” is retinol (0.3 µg = 1 IU)
  • 1 µg “Vitamin D” = 40 IU
  • “Vitamin E” is in natural form (0.67 mg = 1 IU)

Missing values:

  • omega-3/omega-6
  • solubule/insolubule fiber
  • cholesterol
  • sulfur
  • choline


  • Incredibly expensive. Pre-order price in Europe is 79 EUR per “8 meals” (8*144 g), amounting to a daily cost of ~40.23 USD per day.
  • Low on vitamin D, molybdenum, and sodium. Looks good otherwise.