Brevel, an Israel-based company, has revolutionized the production of microalgae-based alternative proteins for the dairy industry. Unlike traditional methods that rely on photosynthesis or fermentation tanks, Brevel combines sugar-based fermentation and light in a single process. This unique approach allows them to produce microalgae with high yields, retaining all the essential functionalities, ingredients, and nutrients that are only generated in the presence of light.
In their process, microalgae are cultivated in Brevel’s fermentation+light reactors. They are harvested daily, separated from the water they grew in, and then mechanically treated to break the cell walls. The resulting biomass undergoes various extraction processes to isolate different protein fractions along with valuable co-products like lipids, pigments, and fibers.
The presence of light is crucial not only for protein production but also for the creation of Brevel’s co-products. This innovative method enables the production of functional polar-lipids, which serve as excellent emulsifiers in the food industry, as well as other valuable substances like pigments.
Brevel specializes in producing proteins for egg and dairy substitutes. Compared to allergenic and strongly flavored alternatives like soy and pea, Brevel’s protein offers a seamless integration into formulations, boosting nutritional value, enhancing texture, and maintaining taste, color, and cost. Their protein concentrate is available as a dry powder that can be directly added to products or processed to increase solubility and extract additional flavors through techniques like homogenization or secondary fermentation. With a complete amino-acid profile similar to eggs, the protein is non-allergenic, highly soluble, and easily digestible.
Besides its nutritional benefits, Brevel’s protein also offers strong functional potential as an emulsifier, foaming agent, and potential applications in gelation and binding.
Brevel distinguishes itself through its commitment to sustainability. Microalgae, as a protein source, is significantly more eco-friendly than other plant-based options. Compared to soy, microalgae are 99.95% more efficient in terms of land usage, 67% more efficient in greenhouse gas emissions, and 55% more efficient in water consumption. A ton of beef protein requires the equivalent of 230 football fields, while a ton of soy protein requires only 5 football fields. In contrast, a ton of microalgae protein requires less than one basketball court.
With $18.5 million in seed funding and support from the European Union’s EIC Fund, Brevel plans to expand its production capacity and collaborate with joint-venture partners worldwide. Their goal is to provide a neutral-tasting, sustainable, and affordable alternative protein to the mainstream food industry. The company is currently piloting with various food manufacturers, and the first products incorporating Brevel’s protein are expected to hit shelves in 2024.