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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Israeli foodtech company ChickP Ltd.'s chickpea isolate can replace eggs in mayonnaise, the company announced Tuesday.

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The Rehovot-based startup has teamed with select food companies to help formulate egg-free recipes, including a creamy mayonnaise substitute and salad dressings, which it describes as having the flavor, appearance, and functionality of counterparts with real egg.

The chickpea's ability to function like eggs has been gaining traction among the global vegan and egg allergic communities for years. Following a turning point revelation by vegan foodie Goose Wohlt in 2014, many have been fervently embracing the practice of using aquafaba – the starchy liquid from tinned beans – to whip up creams for meringues, macaroons, mousses, and savory delicacies as well as mayonnaise, creamy dressings, and cheese substitutes.

ChickP reports that the pilots of its chickpea isolate substitute that one formulation is now going into large-scale pilot production, and that producers of plant-based foods are turning to the ChickP isolate as a clean-label emulsifier.

"The discovery of the chickpea aquafaba effect has been a culinary game-changer for many vegans," noted ChickP CEO Ron Klein.

"The downside is that it still doesn't present a viable egg substitute in nutritional terms, as it contains only a fraction of the protein of an egg. We took the aquafaba concept a leap further and derived that same desired effect from the body of the nutrient dense chickpea isolate," Klein added.

"ChickP isolate presents a highly nutritious clean-label, plant-based solution to replicating the role of the egg yolk in mayonnaise formulations," says Itay Dana, vice president of Sales and Business Development for ChickP.

"Our isolate demonstrates superior foaming capabilities due to its high solubility and smooth texture and possesses minimal off-notes. This allows us to tailor mayo recipes to the customers' desired requirements and produce a truly creamy product that is visually and organoleptically appealing, without the use of synthetic thickening, texturizing, or masking agents."

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Israeli startup Else Nutrition, which manufactures and sells plant-based nutrition solutions for babies and toddlers, has completed a trial run of a new plant-based nutrition product for kids, the company announced last week.

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"Following the successful launch of Else Plant-Based Nutrition for Toddlers and thousands of families adopting the product, we're excited to bring clean label, plant-based complete nutrition to kids across North America," said Else Nutrition co-founder and CEO Hamutal Yitzhak.

According to Yitzhak, the company recently completed an independent consumer study of over 800 US mothers which showed a desire for "clean label, organic, plant-based nutrition drinks." Yitzhak noted that over 80% of respondents had indicated an intent to purchase such a product.

"We're aiming to shake up a market that literally has been dominated by high sugar options for far too long," she added.

Else Nutrition reports that its kids' shakes contain 50% less sugar than leading brands. Its chocolate and vanilla-flavored shakes will be sold in 11.6-oz cans, and are expected to be available online by the second quarter of 2021.

In 2017, Else Nutrition won "Best Health and Diet Solutions" at the Global Food Innovation Summit in Milan. In Fall 2020, the company's Toddler Nutrition became a No. 1 bestseller in Amazon's Baby/Toddler Formula category  Toddler Nutrition was a #1 Best Seller on Amazon in the New Releases for the Baby/Toddler Formula category.

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