New Breakthrough Protein Made from Microalgae
Solves the two major problems of plant based alternative food, taste and texture
The Israeli startup Brevel has created a protein made from microalgae that solves the two major problems of plant based alternative food, taste and texture. It is virtually tasteless and it has no effect on the food texture.
It’s a white powder derived from chlorella, which is widely used as a health supplement but has a strong and unpleasant seaweed flavor. Researchers at Brevel made two breakthroughs. They perfected a method of growing a high-protein version of chlorella, and they developed a (patented) way to remove the flavor.
The microalgae protein they produce will first be used in dairy-free cheeses made by Vgarden, a developer of plant-based foods, and should hit the shelves at the end of this year.
Until now, microalgae has been more costly to produce than soy, peas or other types of alternative protein, but Brevel’s breakthrough changes that. Brevel plans to produce 900,000 liters a year of the microalgae, to be processed into a powder for vegan dairy, egg, fish, and seafood products.