A startup based in Tel Hai in northern Israel might have accidentally struck gold in the search for ingredients that will make plant-based meat alternatives "bloody."

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Yemoja, Ltd., which focuses on developing marine ingredients for the nutraceutical and cosmetics B2B sectors, has discovered that red microalgae can mimic the "bloody" juiciness of medium-rare plant-based burgers and steaks.

"While working on a new formulation for cosmetic applications, we serendipitously discovered that this specific composition yields a substance that resembles blood in appearance and texture," notes Dr. Amikam Bar-Gil, co-founder and CTO of Yemoja.

"Encouraged by the first test results, we decided to push the boundaries further and take it to the next level, trying it out in test products. The results were an immediate proof of concept," Bar-Gil says.

The company's formulation, branded Ounje – meaning "food" in the Yoruba language – is derived from the Porphyridium strain of algae, which it grows indoors. Yemoja says that the algae-based ingredient could potentially serve as a 100% plant-based substitute for heme for the alternative meat industry.

Yemoja reports that its patented microalgal heme substitute not only provides the initial red pigment to raw plant-based meats, it also browns up nicely when put to the sizzle. It also congeals like real meat juices, "expressing a viscosity similar to gelatin when cooked," the company says, citing an "appealing crunchiness and appetizing meat aroma."

Beyond the visual and textural meat-like appeal that the algae provides, microalgae is a highly sustainable crop, boasting a 20%-30% protein load and harbors the complete essential amino acids profile. Algae are also a valuable source of essential fatty acids, polyphenols as well as minerals and vitamins, and gaining esteem as a powerful superfood.

"The demand for clean, naturally sourced alternative proteins that can dually exert a less harmful impact on the environment is an internationally sought venture," adds Erez Ashkenazi, co-founder and CEO of Yemoja. "Our advanced patented cultivation system offers a high-value yet cost-effective solution that can be easily scaled up to the unique needs of the various alt protein/meat producers to help bolster this rapidly growing category."

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Whether its new kinds of plant-based protein alternatives or mind-boggling ways of producing actual slaughter-free meat, Israel's food tech scene is on the cutting edge.

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Alfred's FoodTech Ltd. is one of the newer players on the country's alternative protein scene with a platform that solves one of the sector's main challenges: creating whole cuts that mimic their animal-based counterparts in terms of texture, mouthfeel, and flavor tones. So far, it has produced prototypes of plant-based deli meat and high-in-demand chicken nugget analogs.

Various food technologies already serve the rapidly growing alternative protein scene. Alfred's technology is able to build continuous tissue like structures and can work with other existing technologies.

Family legacy

In 1935, Jacob and Dina Reinberg, together with their son Alfred and his siblings, emigrated from Germany to Argentina. The family settled near Buenos Aires, where they raised dairy cows. As a young man, Alfred worked at the cold meat production factory La Foresta as a foreman. His son, Raul, moved to Israel and spent years employed at the dairy giant Tnuva.

Alfred's grandson, Ronny Reinberg, is a biotechnology engineer who re-imagined the family's tradition to meet modern demands for meat-like products with the help of technology.

A committed vegan for 10 years, he joined forces with mechanical engineer and lab to scale production expert Rafi Shavit to formulate an appetizing alternative meat solution.

"Plant-based whole-cut products that resemble meat are the 'Holy Grail' of the industry," says Reinberg.

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 "Our tech uses only simple ingredients, such as pea protein and canola oil. Yet we can still custom-design compositions for food companies using protein sources of their choice, including cell-based ingredients. With Alfred's versatile technology, any food company can easily create alternative products that give consumers the exact experience of real meat and poultry," Reinberg explains.

Accelerating scale-up

Alfred says its technology can scale up outputs quickly, making it suitable for mass market-oriented food corporations, and can be integrated into existing food processing systems. The start-up plans to establish a low-volume production site to serve initial market demand.

"We were founded with the goal of bolstering food companies and innovators within the alternative protein landscape," Shavit notes. "We see ourselves as the engine that enables companies achieve new organoleptic heights in plant-based protein alternatives. Our mission is to elevate the plant-based experience for the growing 'conscious eating' consumer market notably flexitarians aspiring to presume more plant-based lifestyles but still crave for that sensation of biting into a beefy steak."

Alfred's FoodTech formed earlier this year and already has raised $1.3 million in seed funding. The company is now entering its next A-round stage and is currently in talks with international food producers.

Alfred's is scheduled to will take part in the pitch slam at the annual Good Food Institute (GFI) conference on Sept. 23 as one of the 12 finalists chosen to present their company and technology.

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