Brevel’s microalgae protein.
Brevel has partnered with plant-based food manufacturer, Vgarden, to make cheese alternatives and other products containing microalgae protein.
‘Flavour- and colour-neutral,’ Brevel’s microalgae ingredients aim to overcome some of the taste challenges manufacturers have experienced working with other plant proteins.
Ilan Adut, CEO of Vgarden, commented: “We are mapping uncharted territories, and together with Brevel we will continue to innovate, excel and contribute to the changing food industry, as we all navigate towards a more sustainable, conscious and nutritious destination”.
“We look forward to many years of cooperation and creativity and to introducing the world’s best plant-based cheeses to a rapidly growing global market,” he added.
Brevel combines sugar-based fermentation of microalgae with a high concentration of light, resulting in a neutral protein that has the same low price point as pea or soy. The company’s technology preserves the nutritional value of the protein, which can be incorporated into plant-based products without affecting the colour, texture or flavour.
Yonatan Golan, CEO and co-founder of Brevel, said: “We are excited that Vgarden will be the first to incorporate Brevel’s protein in their cheese products and we are confident that this will be a true revolution for vegan and flexitarian cheese eaters worldwide”.
The “Brevel-enriched cheeses” are expected to hit global markets such as Australia, the US, UK and Western Europe in 2023.
© FoodBev Media Ltd 2024
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