A startup based in Tel Hai in northern Israel might have accidentally struck gold in the search for ingredients that will make plant-based meat alternatives "bloody."
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Yemoja, Ltd., which focuses on developing marine ingredients for the nutraceutical and cosmetics B2B sectors, has discovered that red microalgae can mimic the "bloody" juiciness of medium-rare plant-based burgers and steaks.
"While working on a new formulation for cosmetic applications, we serendipitously discovered that this specific composition yields a substance that resembles blood in appearance and texture," notes Dr. Amikam Bar-Gil, co-founder and CTO of Yemoja.
"Encouraged by the first test results, we decided to push the boundaries further and take it to the next level, trying it out in test products. The results were an immediate proof of concept," Bar-Gil says.
The company's formulation, branded Ounje – meaning "food" in the Yoruba language – is derived from the Porphyridium strain of algae, which it grows indoors. Yemoja says that the algae-based ingredient could potentially serve as a 100% plant-based substitute for heme for the alternative meat industry.
Yemoja reports that its 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. It also congeals like real meat juices, "expressing a viscosity similar to gelatin when cooked," the company says, citing an "appealing crunchiness and appetizing meat aroma."
Beyond the visual and textural meat-like appeal that the algae provides, 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.
"The demand for clean, naturally sourced alternative proteins that can dually exert a less harmful impact on the environment is an internationally sought venture," adds Erez Ashkenazi, co-founder and CEO of Yemoja. "Our advanced patented cultivation system offers a high-value yet cost-effective solution that can be easily scaled up to the unique needs of the various alt protein/meat producers to help bolster this rapidly growing category."
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