Items Tagged with 'microalgae'

FOOD ENGINEERING recently spoke to Arborea founder and CEO Julian Melchiorri, as well as Dr. Kalyan Chatakondu, global commercial director, about the company’s Biosolar leaf technology, turning microscopic plants into valuable food ingredients, and its partnership with ABInBev.

Backed by $4 million in new funding and European Union regulatory clearance, and with pilots underway in Europe and Israel, the company is bringing its sustainable protein to the mainstream market.

Under a long-term purchase agreement spanning 10 years, Brevel will supply CBC with its algae-derived raw ingredients, including extracted protein, functional oils and antioxidants.

These are the FE editorial picks from the past year that best exemplify advances in the alternative protein space, from facilities to flavor.

The new facility covers a 27,000 sq. ft. (2,500 square meters) and has the capacity to produce hundreds of tons of microalgae protein powder.

The plant-based version of a breaded cut of chicken takes on the appearance, flavor and structure of real chicken breast and has a dense nutritional profile.

Brevel uses non-GMO microalgae grown in a breakthrough technology that combines sugar-based fermentation of microalgae with a high concentration of light at industrial scales. The result is a protein that will be price competitive with pea and soy and is color and flavor neutral.