Alternatives: Red microalgae makes veggie bur...
Alternatives

Red microalgae makes veggie burgers bleed

Yemoja
The deep red algae is grown indoors in high precision, photobioreactors.
The deep red algae is grown indoors in high precision, photobioreactors.

ISRAEL, Tel Hai. Yemoja’s new microalgae is poised to become a nutritious player in the plant meat space.

Yemoja, a marine ingredient start-up, announces developing a red microalgae discovery for medium-rare plant-based burgers and steaks that adds authentic “bloody” juiciness. Branded Ounje, meaning “Food” in the Yoruba language, this formulation mimics the red juices of real meat without harming animals or the planet and without the need for artificial color additives.

The company discovered that this marine ingredient, when combined with other derivatives from this same Porphyridium strain of algae, can provide a nutrient packed medium for rendering the sensory characteristics of juicy meats for plant-based meat and cultured meat products.

The start-up operates a cutting-edge, indoor system for cultivating high-value, pure, and standardized microalgae bio compounds serving the nutraceutical and cosmetics B2B sectors. The platform system allows the manipulation of light, temperature, and pH to yield high concentrations of desired bioactive compounds with minimal ecologic footprint and without contaminants, using minimal resources, and sharply reducing waste.

The deep red algae is grown indoors in high precision, photobioreactors and exhibits potential to act as a natural, clean, and 100% plant-sourced heme substitute to serve the cultured meats and plant-based alt meat sectors.

In a technological leap forward, Yemoja’s patented microalgal heme substitute not only provides the initial red pigment to raw plant-based meats, it also browns up nicely when put to the sizzle. Moreover, it also congeals like real meat juices.

Beyond the visual and textural meat-like appeal that the algae provides, it also gives an added nutrient boost to the product. Microalgae is a highly sustainable crop boasting a 20-30% protein load and harbors the complete essential amino acids profile. Algae are also a valuable source of essential fatty acids, polyphenols as well as minerals and vitamins, and gaining esteem as a powerful superfood.

Yemoja produces its algae heme substitute via a cold process in its GMP-certified facility without using any organic solvents. The start-up currently is piloting its microalgae ingredient with one plant-based start-up and another cultured meat producer. Reported results so far have been highly promising.

Source: Yemoja

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