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Will We See a New Wave of Brevel Microalgae Protein Plant-Based Burgers

Microalgae could soon become the newest protein hero in the plant-based world, with Brevel leading the way. This Israeli startup has recently launched its First-Of-A-Kind (FOAK) commercial plant, showcasing how microalgae protein can be produced at scale.


Located in Israel's desert periphery, the 27,000-square-foot facility is a leap forward for sustainable food technology, combining fermentation and photosynthesis for efficient microalgae cultivation.


 Brevel Microalgae production

Source: Brevel Microalgae production


Brevel's innovative process stands out by using light alongside fermentation, producing nutrient-rich microalgae without genetic modification. CEO Yonatan Golan says, “Combining light and fermentation... is extremely complex but lies at the core of our technology.” This method ensures high yields while delivering a neutral flavour and colour, making the protein suitable for various food applications, including burgers, alternative dairy, and more.


The microalgae protein from Brevel delivers complete amino acid profiles, cost efficiency comparable to soy and pea proteins, and minimal environmental impact. The company’s clean-label protein powder is already attracting attention, with strategic partnerships forming across the US, Europe, and Asia.


PFN Ai depiction of burger containing microalgae proteins

Source: PFN Ai depiction of burger containing microalgae proteins


Brevel's protein is being marketed as an excellent substitute for traditional plant proteins, overcoming flavour and texture issues without the need for additional masking agents.


Looking ahead, Brevel plans to commercialise its microalgae-based products by early next year

, with joint ventures set to scale production even further. This milestone marks an exciting chapter for microalgae as a foundational ingredient in the next generation of healthier, more sustainable plant-based foods.


By advancing alternative proteins, Brevel is not only catering to consumer demand for eco-friendly options but also aiming to nourish future generations sustainably. This development is touted as redefining the plant-based protein market, making microalgae a key player in our food future.


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