Yemoja’s red microalgae adds “bleed” to medium-rare veggie burgers
December 8, 2021
Israel’s Yemoja, Ltd., a marine ingredient start-up, has developed a red microalgae for medium-rare plant-based burgers and steaks that adds authentic “bloody” juiciness. Branded Ounje, meaning “Food” in the Yoruba language, this formulation mimics the red juices of real meat without harming animals or the planet and without the need for artificial color additives.
Sophie's Bionutrients applies a high-moisture extraction process to microalgae, accelerating the commercial viability of microalgae-based foods
December 7, 2021
Sophie's Bionutrients, a next-generation sustainable urban food production technology company, is shaping the future of food with high moisture extrusion (HME) technology and microalgae fermentation. This process is a revolutionary development in the plant-based protein industry.
Yemoja joins MIGAL Institute to pioneer major study of microalgae for Inflammatory Bowel Disease
September 2, 2021
Microalgae cultivation start-up Yemoja, Ltd. is joining the MIGAL Galilee Research institute to spearhead an extensive, four-year research initiative to identify algae-sourced compounds with the potential to help manage inflammation and Inflammatory Bowel Disease (IBD). Select beneficial algae will be developed into functional foods as well as nutraceutical and pharmaceutical applications.
New report reveals fermentation as the next pillar of alternative proteins, enabling a new wave of innovative products and accelerating the industry
September 17, 2020
According to report produced by The Good Food Institute (GFI), 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.
Valensa will commercialize Algal Scientific’s algae-based immune health Ingredients for US human health and nutrition markets
February 8, 2017
Valensa International, Eustis, Fla., reached an agreement with Algal Scientific Corporation, Plymouth, Mich., to commercialize Algal’s PureAlgal™ branded ingredients—whole dried microalgae (Euglena gracilis) and purified beta-1,3-glucan—for the human health and nutrition markets.
I’m writing this fresh from the annual Institute of Food Technologists (www.ift.org) conference and expo in Chicago. If you didn’t attend, as a source of food science and ingredient trends in the trillion-dollar world of food product development and manufacturing, it can’t be beat. Kudos to the legions of IFT support staff, lead staff, and admin who made it happen!