Brevel’s founder, Yonatan Golan, believes that in the future, the microalgae produced by his company will become the preferred alternative protein ingredient. He envisions this protein not only thriving in the emerging microalgae ingredient market but also surpassing established staples like soy and pea, which have been integral to the food system for decades. These ingredients are widely cultivated and easily accessible, and food scientists have utilized them for generations. In contrast, microalgae is a newer entrant in the food landscape. While these tiny, single-celled organisms hold promise as a food source, many species have proven difficult to work with due to undesirable tastes and costly or contamination-prone cultivation methods.
However, Golan asserts that Brevel is making strides to refine microalgae, enhancing its appeal and accessibility. “The world is burning, and we must find solutions,” he stated. “Microscopic algae, compared to any other protein source, is unparalleled. This is the ultimate protein source for the future.” Brevel showcased its microalgae protein ingredients at a tasting event last month during the Future Food-Tech conference in New York. The ingredients, available in powder form, included a yellow powder with a protein content of 40% to 50% and an off-white powder with 60% to 70% protein. Tasters described the powders as creamy and neutral, with a hint of cheese flavor, in stark contrast to the bitter or fishy tastes often associated with microalgae.
Golan noted that the strain of microalgae used in their ingredients is already approved for consumption, and the main limitation for Brevel currently is production capacity. The company is in the process of constructing a commercial-scale pilot production facility in Israel, expected to be operational by year-end, which will produce 120 tons of protein annually—enough to start incorporating the ingredients into plant-based products. Golan’s vision for Brevel’s potential is shared by others, as evidenced by the recent $8.4 million seed investment round that included participants like FoodHack and Israel’s Innovation Authority.
Brevel aims to lead the charge in revolutionizing alternative proteins and food overall. “We are just beginning to explore this vast opportunity,” Golan explained. “To capitalize on it, we must first tackle taste and cost, which is precisely what we are doing.” Founded in 2017 by Golan and his two brothers, Ido and Matan, Brevel employs a novel method for cultivating microalgae that combines fermentation and photosynthesis. This approach accelerates growth—feeding the algae sugar allows it to grow 100 times faster than spirulina—and enhances the nutrient profile of the final product. Unlike many other systems that do not utilize light, which is essential for the algae to create valuable nutrients, Brevel’s method is innovative.
Golan claimed that with their system, they can produce more protein than 5,000 square meters of traditional outdoor microalgae systems, 14,000 square meters of soy protein production, and 250,000 square meters of beef production. “This is the future of our food system,” he asserted. While Golan withheld the specific strain of microalgae used, he mentioned that minimal processing is required after harvest. The process involves drying and mechanically crushing the microalgae to break cell walls, resulting in a ready-to-use powder for manufacturers.
The large-scale production makes Brevel’s microalgae protein relatively affordable, and Golan noted that they can also sell byproducts from the extraction process. To create the higher-concentration protein, they extract oil from the microalgae, which can be marketed as an emulsifier, further offsetting production costs. Additionally, pigments such as lutein and zeaxanthin, known antioxidants, can be extracted and sold to help keep the protein product affordable. The process also yields carbohydrates and fibers that Brevel aims to further valorize.
Despite the extraction of valuable components, about 50% of the microalgae’s weight is protein, with a fifth comprising oil and the remainder consisting of pigments and starches. Brevel’s protein boasts impressive nutritional credentials, containing all essential amino acids and a high protein content. This nutritional profile is crucial, as many plant-based alternatives often lack the health benefits found in animal-derived products. Golan pointed out that, “These products are tasty, have a good texture, and meet the nutritional standards that consumers deserve.”
Brevel’s protein powder is an easy addition to various products seeking enhanced protein content without overpowering flavors, a notable advantage over other options that often require additional ingredients to mask strong tastes. The company is collaborating with several businesses to develop product prototypes, including plant-based cheese with Vgarden and plant-based eggs with YoEgg. At the Future Food-Tech event, Brevel served grilled cheese sandwiches made with Vgarden’s cheese and a variation of eggs florentine using YoEgg’s product.
Once Brevel’s new facility is operational and production is underway, Golan anticipates that these companies will incorporate the protein into their offerings. Brevel has also partnered with plant-based meat manufacturers, but Golan emphasized a current focus on alternative dairy and eggs, as these markets present a greater need for protein enhancement. After launching its first plant, Brevel plans to expand aggressively, increasing production and demonstrating to manufacturers why its microalgae should be their top choice for plant-based protein.
Golan envisions a clear path forward: first, showing consumers that microalgae protein tastes good and significantly boosts nutritional levels; next, ensuring it is priced affordably for widespread use; and finally, highlighting the sustainability benefits of microalgae protein. “The path to acceptance is very short; it’s not like eating crickets,” he said with a smile. This innovative approach may well position Brevel to become a game-changer in the alternative protein landscape, offering a sustainable and nutritious option for consumers, including those seeking calcium citrate supplements for women.