“Brevel’s Vision for the Future: Transforming Microalgae into the Leading Alternative Protein Source”
Brevel’s founder, Yonatan Golan, believes that over time, the microalgae produced by his company will become the preferred alternative protein ingredient. He envisions not just a significant presence in the emerging microalgae ingredient market but also a disruption of the current leading protein sources: soy and pea. Golan points out that these two ingredients have been staples in the food system for decades, widely cultivated and easily accessible, allowing food scientists to develop various products over generations.
In contrast, microalgae is a relatively new entrant in the food space. While these tiny one-celled organisms hold promise as a food source, many species have presented difficulties, such as unpalatable flavors and expensive or easily contaminated cultivation methods. However, Golan asserts that Brevel’s efforts to refine microalgae are making it a more appealing and accessible option. “The world is burning, and we need to find solutions,” he stated. “Compared to any other protein source, microscopic algae is unparalleled. This is the ultimate protein source for the future.”
Brevel’s microalgae protein ingredients, showcased at a tasting event last month during the Future Food-Tech conference in New York, are offered in powder form. There are two variants: a yellow powder containing 40% to 50% protein and an off-white powder with 60% to 70% protein content. Taste testers described the powders as creamy and neutral, with a hint of cheese, in stark contrast to the bitter or fishy flavors typically associated with microalgae.
Golan mentioned that the microalgae strain used for these ingredients is already approved for consumption, and the primary limitation for Brevel at this stage is production capacity. The company is currently constructing a commercial-scale pilot production facility in Israel, expected to be operational by year-end, which will yield 120 tons of protein annually—sufficient for integration into plant-based products.
Brevel’s potential is not just a belief held by Golan. Recently, the company secured an $8.4 million seed investment round, with contributions from FoodHack, Good Startup VC, Tet Ventures, Nevateam Ventures, Horizon2020, and Israel’s Innovation Authority. Golan is optimistic about Brevel’s mission to revolutionize alternative proteins and food overall. “We’re just beginning to tap into this massive opportunity,” he said. “To fully realize this potential, we must first address taste and cost, which is precisely what we aim to achieve.”
Founded in 2017 by Golan and his brothers—Ido Golan, the chief technical officer, and Matan Golan, the general manager—Brevel employs an innovative method for cultivating microalgae. Their system, which previously existed only at the laboratory scale, merges fermentation with photosynthesis. Golan explained that this approach accelerates microalgae growth by feeding it sugar, allowing it to grow 100 times faster than spirulina, another popular microalgae, while enhancing the nutrient content of the final product. Many traditional microalgae cultivation systems lack light, which is essential for the microscopic plants to produce valuable nutrients.
“With a single system, we can produce more protein than 5,000 square meters of existing outdoor microalgae systems, over 14,000 square meters of soy protein production, and more than 250,000 square meters of beef production,” Golan asserted. “This is the future of our food system.” While Golan refrained from disclosing the specific strain of microalgae used, he noted that it requires minimal processing upon harvest.
Brevel’s large-scale production makes its microalgae protein relatively affordable. Golan mentioned that they can also market the byproducts generated during the extraction process. For example, to create higher-concentration protein, they extract oil from the microalgae, which can be sold as an emulsifier, thus further reducing production costs. The pigments extracted during this process include lutein and zeaxanthin, antioxidants that are increasingly sought after as health supplements, which can also help keep the main protein product’s price competitive. Additionally, Brevel produces other carbohydrates and fibers, which they are currently working to valorize.
Despite the valuable components left behind, Golan noted that approximately 50% of the microalgae’s weight is protein, with 20% being oil and the remainder consisting of pigments and other starches. Brevel’s protein boasts impressive nutritional credentials, containing all essential amino acids and being high in protein. This nutritional profile is crucial, given that many other plant-based alternatives do not necessarily offer better health benefits than the animal-derived products they aim to replace.
“These are delicious products that perform well with a fine texture,” Golan stated, referencing existing pea and soy-based meat substitutes. “However, they often lack the nutritional quality that consumers deserve. This is primarily because current protein sources clash with flavor compatibility and cost, making these products more expensive.”
Brevel’s ingredient comes in powder form, making it a straightforward addition to various products seeking higher protein content and a subtle flavor. The neutral taste is advantageous, as it eliminates the need for additional ingredients to mask strong flavors. Currently, the company is collaborating with multiple businesses to develop product prototypes, including agreements for plant-based cheese with Vgarden and nutritional enhancements for YoEgg’s plant-based eggs. During the Future Food-Tech event, attendees sampled grilled cheese sandwiches made with Vgarden’s cheese and a sauce-free variation of eggs florentine using YoEgg’s plant-based offering.
Once Brevel’s new facility becomes operational and a steady supply is established, Golan anticipates that these companies will integrate the protein into their products. Several other businesses are also working with Brevel’s proteins for prototype development, with notable success in plant-based yogurt.
While Brevel has engaged with plant-based meat manufacturers, Golan indicated that the company is currently focusing more on alternative dairy and egg products, as there is a pressing need for protein enhancement in these areas. Following the launch of their first plant, Brevel plans to pursue aggressive expansion. With more production space, they can increase output and demonstrate to manufacturers why their microalgae protein should be the top choice for plant-based protein.
Golan envisions a clear path forward: First, showcase that microalgae protein can enhance nutrition without compromising taste. Next, ensure it is priced competitively for widespread adoption. Finally, highlight the sustainability benefits of microalgae protein. “The acceptance journey is quite brief. It’s not like consuming crickets,” Golan remarked with a smile.
As Brevel continues to innovate and develop its microalgae protein, it aims to become not just a leader in the alternative protein market but also a critical player in the broader food system, potentially offering options that could rival even the best calcium citrate supplements in nutritional value.
