Scientists Discover Red Algae Can Make Meat-Free Burgers ‘Bleed’
As appetite grows for more sustainable proteins, a marine ingredient start-up has found an innovative use for red algae, which they say can be added to plant-based burgers and steaks to replicate an authentic ‘bloody’ juiciness.
Credit: Yemoja
A marine ingredient start-up has discovered that red microalgae can be added to plant-based burgers and steaks to create an authentic “bloody” juiciness.
The team of marine biology and biotech experts at Israel-based company Yemoja, found that the red algae mimics the red juices of animal-based meat like beef burgers and steaks.
Plant-based meats can therefore add the red algae formulation to recreate the sensory characteristics of juicy meats without harming animals or the planet and without the need for artificial color additives.
As well as being more sustainable, the innovative ingredient is also packed with nutrients: algae contains the complete essential amino acids profile, and provides a valuable source of essential fatty acids, minerals and vitamins.
"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 Amikam Bar-Gil, PhD, co-founder 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."
Currently, plant-based ingredients like beetroot are used in some plant-based burgers to mimic the texture of “bleeding” meats. But Yemoja claims that utilizing deep red microalgae is a technological leap forward as it “browns up nicely” when put to the sizzle, and also congeals like real meat juices.
"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.
The Future Of Food
Red algae’s ability to help recreate ‘bleeding’ meat products is the latest innovation as scientists and food producers around the world continue to look towards sustainable plant-based alternatives to animal-based meat products.
“A new space race for the future of food is underway”, Bruce Friedrich, Executive Director of the Good Food Institute (GFI) explains. "Most of the conventional meat companies have reconstituted as protein companies, and nine of the 10 biggest have either launched or invested in plant-based meat, cultivated meat, or both”, Friedrich adds.
And it’s easy to see how alternative proteins are already beginning to transform the industry: Israel also welcomed a trial launch for the world’s first lab-grown meat restaurant last year, while meat giant McDonald’s recently announced its first vegan burger, dubbed the McPlant. And TIME magazine named plant-based Impossible Pork as one of ‘The Best Inventions of 2020’.
Fascinated by futuristic alternative proteins like lab-grown meat? Check out our podcast focus The Future of Food - where we talk with the game changers who are leading the way toward a world without factory farms and slaughterhouses.
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