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4 Weird but Sustainable Sources of Protein

The AHA! Team — Wed, 18 Dec 2024 06:04:22 +0000

Zachy Hennessey via Israel21c – Thanks to the marvel of technology, experts have found ways to extract protein from some pretty bizarre ingredients. As global food security becomes an increasing problem, a cadre of Israeli startups is concocting solutions straight out of a science fiction novel. Forget lab-grown meat and plant-based burgers—those are yesterday’s recipes. These innovative companies are diving into the ocean, crawling under rocks and climbing trees in their quest for sustainable alternative protein sources. “The first wave of plant-based meat and dairy alternatives with companies like Beyond Meat, Impossible Foods, Oatly, and others has done an incredible job at bringing this new category into the mainstream of the food industry. However, consumers are now demanding healthier, tastier, and more affordable products,” says Yonatan Golan, cofounder and CEO of algae-focused food-tech startup Brevel. “Unfortunately, existing sources of plant-based proteins have come near their limit in terms of providing these attributes, and thus the whole food industry is very actively searching for new and better sources of protein to develop version 2.0 of plant-based alternatives,” he continues, adding that the protein ingredient industry is expected to reach $300 billion by 2035. Let’s take a closer look at four of these surprising innovations that are pushing the boundaries of what we consider food… Jellyfish: Not just for stinging anymore When most people think of jellyfish, they picture a gelatinous menace floating in the ocean, ready to ruin a perfectly good beach day. But Qortein, a Rahat-based startup with $400,000 in funding, sees something entirely different: a sustainable and nutritious food source. Qortein specializes in processing jellyfish biomass for use in the food, nutrition, and nutri-cosmetic industries. Their innovative approach not only provides a new protein source but also addresses the growing problem of jellyfish blooms in our oceans. As warming seas and overfishing disrupt marine ecosystems, jellyfish populations have exploded in many areas, causing problems for fisheries and coastal communities. By turning this environmental challenge into a nutritional opportunity, Qortein is killing two fish with one stone (or two jellyfish with one net?). Its products aim to promote consumer health while providing a sustainable alternative to traditional protein sources. Who knows? In a few years, jellyfish jerky might just become your new favorite snack. Bugs: The creepy crawly future of protein If the idea of snacking on jellyfish seems a bit too adventurous, how about munching on some crickets instead? While entomophagy (the practice of eating insects) has been common in many cultures for millennia, it’s only recently gaining traction in the West as a sustainable protein alternative. The numbers speak for themselves: the insect protein market, valued at $143.6 million in 2019, is projected to grow at a hefty compound annual growth rate (CAGR) of 45%, reaching an estimated $1.3 billion by 2025. Israeli startups are at the forefront of this six-legged revolution: Hargol FoodTech in Elifelet, with $5.09 million in funding, has developed a line of protein bars called “Holy Locust.” Yes, you read that right – locust protein bars. It’s a clever nod to the biblical story of John the Baptist surviving on locusts and wild honey in the desert. Who knew that ancient survival food would become the next health-food trend? Meanwhile, the increased interest in utilizing insects as protein has given birth to a secondary field of bugs-as-food startups, focused on providing solutions to companies that are producing insect-based foods. A fine example of such companies is FreezeM, a food-tech startup based in Nahshonim with $14.2 million in funding. Instead of selling insects directly, they’re creating breeding hubs in which to grow black soldier flies — a breed of insect popular for its protein density. These hubs provide ready-to-use suspended neonates – essentially, insect “seeds” – to farmers who then grow the larvae using organic waste. This model lowers the barriers to entry for insect farming, accelerating the industry’s growth. Banana leaves: Farm waste to protein source When you think of bananas, you probably focus on the fruit itself. But what about the massive leaves that are usually discarded once they fall from the tree? Day 8, a startup established in 2023 by scientists-turned-entrepreneurs, sees untapped potential in these overlooked plant parts. Day 8 specializes in extracting RuBisCO, a plant protein that’s highly sought after in the food industry, from discarded banana leaves. RuBisCO (which stands for Ribulose-1,5-bisphosphate carboxylase-oxygenase, in case you were wondering) is the most abundant protein on Earth, playing a crucial role in photosynthesis. It’s also a complete protein, containing all nine essential amino acids that the human body can’t produce on its own. With initial funding of $750,000 and a seed round aiming to raise an additional $2 million, Day 8 is turning what was once considered agricultural waste into a valuable protein source. It’s a perfect example of circular economy principles in action, reducing waste while creating a new, sustainable food ingredient. Algae: The edible moss of the sea Last but certainly not least, we have Brevel, a startup that’s brewing up a storm with its ghost protein derived from fermented algae. Set to open a massive 2,500-square-meter production plant in Kiryat Gat next year, this venture has secured $18.5 million in funding to bring algae-based products to market. Brevel’s approach combines the best of both worlds: the nutritional density of microalgae with the scalability of fermentation technology. The company’s indoor bioreactors will be capable of producing hundreds of tons of highly nutritious microalgae powder annually. This powder can be used to create a variety of plant-based products, especially alternative milk. “Microalgae have been known for many decades to be a potential solution for a sustainable future as they are packed with protein — more than 50% — are very healthy, non-allergenic, grow very fast and require very little resources. However, to put it bluntly, microalgae are not tasty and are very expensive, so they cannot become a major ingredient in food,” admits Brevel’s CEO, the afore-quoted Yonatan Golan. “Brevel managed to solve both of these challenges by developing a breakthrough technology both in how the microalgae are grown and in how the protein is extracted. We have a white, tasty, healthy and affordable protein powder,” he says. “We believe that sustainable nutrition on a global scale is not only possible but is just around the corner and we are super excited to lead on this new path.” To read the original article click here.

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Going Bananas for Leaves as New Source of Protein Powder

The AHA! Team — Wed, 06 Nov 2024 06:44:54 +0000

Yulia Karra via Israel21c – Day 8’s cost-effective method to extract RuBisCO protein from crop leaves could become the ultimate plant-based meat replacement. “I’ve always loved proteins,” says Michal Mayer with a sincere smile on her face. “You don’t dedicate your life to this if you don’t love proteins,” the biochemist and head protein researcher at Day 8 tells ISRAEL21c. Day 8 was established in July 2023 by scientists-turned-entrepreneurs Daniel Rejzner, CEO, and Dana Marom, CTO. This Israeli startup specializes in extracting RuBisCO plant protein, coveted by the food industry, from discarded leaves. RuBisCO RuBisCO (short for ribulose 5-bisphosphate carboxylase/oxygenase) is stored in all green leaves and is considered the most abundant enzyme on Earth. Unlike many other plant proteins, RuBisCO is complete, rich in essential amino acids, vitamins, nutrients, minerals and antioxidants. Until a few years ago, there has been a lack of information about the applications of RuBisCO, vis-a-vis human consumption. Recently, the plant-based market industry has been adapting RuBisCO as a sustainable source of protein and commercializing it. But progress is slow due to high production costs. This is where Day 8 comes in. It’s bananas! The Rehovot-based company developed the first-of-its-kind approach to extracting RuBisCO protein powder from discarded crop leaves, focusing primarily on banana leaves. “Bananas have an advantage when it comes to the supply chain because they grow all year round,” explains Marom, a biochemist with 20 years of experience in the food industry. “Banana cultivation is one of the most prevalent in the world, while its leaves are very large and strong, so we’re not in the race against time when collecting these leaves,” she says. Israel does not import bananas, so local cultivation is done at a large scale. This has helped Day 8 clinch agreements with three major domestic banana growers struggling due to the ongoing war in Gaza. Rejzner, who has a degree in physics, says the leaf-collection process doesn’t require any changes to the farmers’ routines. “Farmers are not the biggest fans of innovation, and normally aren’t open to partnerships,” he says, but Day 8’s noninvasive approach was welcomed by them. Eco-conscious agenda One of the main advantages of Day 8’s method is that it eliminates the cost associated with growing raw materials only to extract protein from them, such as soybeans. “We knew that working with waste would make us cost competitive and make it easier to scale up,” notes Rejzner. The method has the potential to recycle up to 2.7 trillion tons of the unwanted leaf biomass, helping the food industry reduce its environmental footprint. “It’s basically taking trash and extracting raw material from agricultural lands that were seemingly emptied,” says Marom. This goes hand-in-hand with the eco-conscious agenda of Marom and Rejzner. Both founded successful startups in the past, but decided to enter a business sphere that they believe will ultimately change the world for the better. In fact, the name “Day 8” is rooted in the belief that the world was created in seven days, and on the eighth day, it became “our responsibility to protect and nurture it.” “On this symbolic eighth day, we find our purpose – to safeguard the planet and its resources by revolutionizing the way we produce and consume food,” says the company’s mission statement. The alternative to the alternatives Despite the alternative protein market currently being valued at $18 billion, it faces a host of challenges, primarily taste, which despite the industry’s best efforts is still incomparable to animal-based protein. The founders say that thanks to Day 8’s unique process, the extracted protein is completely taste-neutral. Additionally, the extracted product is 100% natural, unlike some alternative proteins that involve genetic modification of the host plant. Marom explains the consistency of the Day 8 protein powder is exactly the same as the consistency of the protein derived from eggs. Rejzner adds that Day 8 products can also serve as a potential replacement for whey protein, a byproduct of cheese production widely used in the fitness industry. “Our product is absorbed better by the body, it’s hypoallergenic, vegan, cheaper and has no aftertaste,” explains Rejzner. The same properties are applied to plant-based dairy alternatives created with Day 8 products, such as vegan milk, cheese and yogurt. Marom notes that plant-based dairy alternatives often have an endless list of ingredients, most of which are added to emulate the consistency of animal-based dairy. “Oftentimes these products have a lot of fat and very little protein. Our goal is to minimize that list of ingredients; less chemical ingredients and more healthy ones.” The Kitchen The company currently has five full-time and two part-time employees, working in partnership with food-tech incubator and investor The Kitchen FoodTech Hub. The Kitchen Hub last year launched The Kitchen Labs, an innovation center for startups, with the support of the Israeli Innovation Authority. This is where the Day 8 labs are currently located. With initial funding of $750,000 from The Kitchen Hub, the startup has now opened a seed round to raise an additional $2 million to take the product to market within two years. The first target market is the United States, which has both a larger consumer market share and relatively lenient food regulations. “Once it’s approved by the FDA, it will be easier to get approval in Europe and Israel,” adds Marom. For more information, click here. To read the original article click here.

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