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The Spoon

Daily news and analysis about the food tech revolution

algae

Algae Cooking Club Debuts High-Smoke Point Cooking Oil Made from Fermented Microalgae


Today, a startup called the Algae Cooking Club introduced its first product, a chef-grade algae-based cooking oil. According to the company, the new oil has a smoke point of 535 °F, much higher than olive or corn oil, with a high density of Omega-9 fats (93%).

The high Omega-9 concentration is due to the utilization of microalgae, known for its efficiency in producing heart-healthy fats. Unlike macroalgae, those multi-cellular and visible-to-the-eye organisms like seaweed, microalgae are single-cell organisms usually found in lakes, streams, and oceans. However, the Cooking Club doesn’t spend its time or resources trying to scoop up enough of these little guys to churn out its oil; instead, it uses (what else?) giant metal vats to create them via fermentation.

The company feeds the microalgae sugar in bioreactors, where the organisms convert into oil, a process that allows them to bypass the need to harvest algae from natural habitats. Within just a few days, the algae achieves an oil content of approximately 80% by weight. From there, the algae undergoes an ‘expeller pressing’ technique, which the company compares to the process used in the olive oil industry. This means applying pressure to the algae to separate the oil from the biomass. Afterwards, they bottle up the resulting cooking oil.

The unveiling of Algae Cooking Club’s cooking oil comes at a time when the broader food industry recognizes the need to find ways to produce food more sustainably and without as much CO2 impact. Findings from researchers at The University of California, San Diego, reveal that algae, through rapid photosynthetic growth, can produce significantly more biomass than traditional crops like corn using the same amount of land. This efficiency, coupled with algae’s minimal impact on biodiversity and its ability to grow in conditions that would otherwise be unsuitable for agriculture, continue to thrust algae – and increasingly solutions based on microalgae – into the conversation about the future of more sustainable food production.

The Algae Cooking Club’s product isn’t the first algae-based cooking oil. In 2015, TerraVia (then known as Solazyme) launched an algae-based product line under the Thrive brand, and the Thrive algae-based cooking oil gained some dedicated customers due to its high smoke point. Unfortunately, that product was discontinued, so now Algae Cooking Club hopes to tap into those customers left behind by Thrive and, I imagine, grow the market significantly for the category.

The oil can be purchased at the company’s website for $25 per bottle (less if you subscribe).

South Korea: Seawith Uses Algae for Serum and Scaffolding in Cultured Meat

It’s been a banner year so far for cultured meat. In addition to all of the funding that’s been flowing into the space since the start of 2021, there is also a growing number of startups from around the world attacking the issues of creating cell-based meat in unique ways.

The latest such startup to come to our attention is South Korea’s Seawith, which is leveraging algae to differentiate itself from other cultured meat players. The company uses algae to replace the fetal bovine serum (FBS) that has historically been used as a growth medium for cells. FBS is expensive and controversial, so most cell-based meat startups we cover are developing technologies that don’t require it. But Seawith is also using algae as a scaffolding to grow meat, which the company says yields thicker “cuts” of meat.

Following is a brief Q&A conducted via email with Heejae Lee, CTO of Seawith, who provides a little more insight into the company and what it is creating. Answers have been lightly edited for clarity.

1.) What makes Seawith different from other cell-based meat companies?
Seawith has the distinction of making the world’s first perfect steak at a price similar to slaughter meat. Based on algae engineering technology, it has replaced most of the bovine serum, which accounts for more than 90 percent of the cost of culturing meat, and the cell culture scaffold technology can make cultured meat thicker than 1cm.

2.) What makes algae so useful in creating cell-based meat?
The key principle of cultured meat is that one muscle cell takes nutrients and synthesizes them to make large meat. Algae is rich enough to be used as a nutritional supplement, which allows efficient cell culture by supplying it to cells. Also, algae are one of the most abundant resources on Earth, and they have the advantage of being cheap and available everywhere because they can grow anywhere with water and sunlight.

3.) Where are you at with your product right now?
We just finished our research and held a cultured meat tasting event. Cultured meat made with Korean bovine cells was evaluated well by attendees, who said it had the taste and aroma of beef, and the texture of meat could be seen. Currently, it is a muscle-only culture, but we are preparing various features such as taste of fat cells. We are preparing to get permission to produce enough to supply large quantities of products to restaurants by 2023.

4.) What types of cell-based meat will you be creating?
Seawith is making beef steak. There are many different types of meat, but the reason why we are making
difficult steaks is that only the technology we have can implement them. After perfecting the texture of muscle tissue, we plan to develop various meat products such as chicken, pig, and fish as well as meat products and animal feed.

5.) What is your timeline to bring your product to market?
We are currently discussing with the Ministry of Food and Drug Safety to make a trial sale in Korea with the aim of
launching a restaurant at the end of 2022. To this end, we are planning an urban cultured meat factory and will introduce a minimum production model by 2021. From 2023, we are preparing for local tasting event and product launch in different locations such as North America and Singapore.

Sophie’s Bionutrients Debuts New Burger Made from Microalgae

Singapore-based food ingredient company Sophie’s Bionutrients announced today the debut of its new plant-based burger patties made from microalgae.

For its base ingredient, Sophie’s Bionutrients uses uses various strains of microalgae (including chlorella, which is already in health supplements) that the Singapore Food Agency and European Food Safety Authority have already identified as being safe for consumption.

Sophie’s Bionutrients scales up the protein source from a single-cell microalgae into a plant-based flour. To make a meat like patty, that flour is extruded into textured crumbles that are then shaped into patties. The patties are then seasoned with 10 different spices.

According to the press announcement, each patty weighs roughly 60 grams and has 25 grams of protein, comprising all nine essential amino acids including histidine and leucine. Sophie’s Bionutrients also says its algae-based patty has two times more protein than beef or most commercially available fish.

The ethical and environmental impact issues of traditional animal meat production have helped drive sales of plant-based alternatives up in recent years. Additionally, feeding the nine billion people who will eventually live on this planet will require new methods of protein production, including the use of plant-based alternatives.

In addition to producing protein in a smaller footprint compared with animal protein, Sophie’s Bionutrients also helps reduce food waste. The company re-uses items like spent grains from breweries and okara from tofu makers and molasses from sugar refineries in its algae production process.

We’re seeing algae pop up as an ingredient in more food items. In Israel, Algalafel uses algae to add protein to falafel, and Yemoja developed a “fastrack photobioreactor” to produce algae-based ingredients for food. And here in the U.S. Back of the Yards Algae Sciences has developed an algae-based spray that gives plant-based burgers a more meaty taste.

Right now Sophie’s Bionutrients says each production batch can make between 20 – 100 patties within a week. That’s not a lot, but the product is just being unveiled today. Given investor interest in the alternative protein space, it’s not hard to imagine the company attracting funds to help it scale (assuming the algae burger tastes good). In addition to burgers, Sophie’s Bionutrients also has its version of crab cakes and protein crackers in the product pipeline.

I Tried a New Rival to Impossible’s Heme, and it Could Be A Game Changer

I have good news for mock meat makers who want to challenge the Impossible Burger: You’ll soon have access to Impossible’s magic ingredient — that’s heme, the molecule that makes its plant-based burgers bleed, sizzle, and taste so similar to the real thing.

Last month, Leonard Lerer, CEO of Back of the Yards Algae Sciences (BYAS), a Chicago-based start-up, invited me to a taste test of a beta-version of his heme, which is derived from spirulina, a blue green algae. The test gave me a chance to compare two popular plant-based burgers —Beyond and Morningstar — with burgers sprayed with low-concentrations of BYAS’s heme.

On a quick inspection, the heme-sprayed versions didn’t look significantly different, or smell different, but after a few bites, I had a clear favorite. It’s hard to pinpoint the source of my preference. Maybe the heme-flavor overshadowed the nutty aftertaste of Beyond? Perhaps it was an increase in umami? Whatever it was, the heme-sprayed burgers were a clear upgrade. In fact, I was so impressed with the heme’s flavoring that I tested the burger on the biggest mock-meat skeptic I know: my 11-year-old son.

As expected, Max shot a frown and yuck look after trying the standard Beyond. But after being persuaded to take one bite of the heme-sprayed version, Max had a shocking response. No frown. In fact, he said, “It’s pretty good.” My wife also tested the samples. While none of us thought the heme elevated Beyond to match the flavor of a real burger, we all agreed: Algal heme makes a big difference.

“There’s a lot of ways to give mock meats a meaty flavor, but there’s nothing quite like heme,” said Lerer, the lead developer of the heme. To date, plant-based heme has been virtually synonymous with Impossible, but BYAS aims to change that. “Impossible is a food company — and as far as I know, they don’t sell their heme. We’re an ingredient company, and want to give plant-based meat makers an option for a heme.”

Lerer describes what he believes is “heme 2.0” because it’s “healthier for people and for the planet.” According to Lerer, BYAS’s heme extraction process is all natural, uses less energy, and eliminates waste. And because BYAS’s heme is derived not from soy, but spirulina, a noted superfood, it brings an array of added health benefits to plant-based meat makers. “I don’t think there’s ever been a burger — plant-based or dead cow — that stimulates gut bacteria.” Lerer also notes that BYAS’s process is all natural and GMO-free, unlike Impossible’s, which he believes will appeal to plant-based burger makers aiming for a cleaner label.

Founded in 2018 by Lerer, who like Impossible founder Patrick Brown is a former physician, BYAS has just six full-time employees in its Chicago lab. The company recently partnered with LiquaDry, a Utah-based specialist in converting natural products into powders, to develop an industrial scale production facility for its algal-derived ingredients. The debut of a product with BYAS’s algal heme will be next month when Brytlife Foods, a vegan food maker, introduces a burger, dubbed the “Biome Burger,” in four specialty grocers in New York City, including the Park Slope Food Coop and Orchard Grocer.

The Backstory of Algal Heme: An “Accidental” Discovery and a Food Waste Solution
Lerer said the idea for the algal heme can be traced to a “serendipitous” discovery that occurred while doing research three years ago for one of BYAS’s core businesses: meeting the food industry’s exploding demand for natural colorant. While working on a process to make the color purple, Lerer isolated spirulina’s leghemoglobin protein. “It was intriguing,” he recalled. “But I didn’t taste it. I didn’t smell it, as I was focused on colorant.”

As BYAS and its food colorant business grew, Lerer & BYAS team started trying to find solutions to another problem: waste. The colorant extraction produces a huge amount of high value algal protein. “Most dye makers just trash it,” Lerer said. “We pride ourselves on zero waste.”A big reason for Lerer’s emphasis on waste reduction is because BYAS is based in The Plant, a former meat packing facility on Chicago’s South Side, which is one of the world’s only food business incubators that functions as a “closed loop ecosystem,” where the waste of one business is used as an input for another. For example, carbon dioxide from a brewery on The Plant’s ground floor is piped into the BYAS’s lab where it feeds the growth of spirulina.

In an effort to upcycle colorant waste, BYAS first aimed to use the leftover algal protein to create a meat analogue for burgers that offer an alternative to soy. But after almost two years of R&D, Lerer stopped the project. “We tried everything and made a lot of progress,” he said, “but it still tasted like crap.”

It was after this failed attempt at algal meat that Lerer had the breakthrough idea — instead of using algae as the burger’s meat, he could explore its potential as a flavoring source. He revisited the heme that he encountered. “And voila, with a little tweaking there it was.”

Lerer said the approach that BYAS is using to develop heme is radically simpler than Impossible’s method. Impossible generates its star ingredient by inserting the DNA of soybean heme into yeast, and then fermenting that yeast at industrial scale. But while the process is much more environmentally-friendly than harvesting heme directly from soy plants, it still requires fermentation, which is energy-intensive and costly.

BYAS’s process doesn’t require genetic engineering or fermentation. The heme is extracted from algae that will be grown outside in tanks in Abraham, Utah, feeding on water and sunlight. While Lerer didn’t reveal his process, he said, it’s a simple, all-natural process and because it’s natural algal heme, it’s already Generally Recognized as Safe.

The “Biome Burger”
The earliest adopter of algal heme, Brytlife Food’s founder Lita Dwight, said that her new product, dubbed the “Biome Burger” isn’t just intended to match the meaty taste properties of Impossible, it’s also, as the name suggests, developed to highlight the health benefits of algal ingredients. Dwight hopes that by incorporating BYAS’s heme, and other spirulina extracts, she will be able to differentiate her product in a crowded marketplace.

She was initially drawn to algae because of its high protein density, but noted that studies have shown that spirulina stimulates the growth of beneficial bacteria in the gut, which helps with everything from digestion to nutrient absorption. While it’s not unusual to hear about antioxidants and probiotics in the food industry — it still is in the burger world. Plant-based burger makers have made upgrades to their burger’s health profiles, but have largely focused on increasing protein, reducing saturated fat, and sodium.

“This is likely the first burger with probiotic benefits,” Dwight said. “And I really think that more healthy is the future of the market.”

But Lerer said he hopes the “Biome Burger” will not only raise the bar for the nutritional content of plant-based burgers, but also the environmental sustainability of mock meats. “Our goal is to reduce dependence on industrial soy and pea,” he said. “There’s so much waste in getting soy protein levels so high.” He notes that the “meat” of the Brytlife burger will be a blend of oats and mycelium, ingredients that require less intensive farming than soy, but are less frequently used because they’re bland.

Lerer’s research has found that algal heme provides such a powerful flavor-enhancing meaty quality that food makers could shift to plant protein sources that are less environmentally-damaging, such as oats and mushrooms.

While I ordinarily would been deeply skeptical about an oats-based burger — flashbacks to the veggie burgers of the 1990s — after seeing my son happily chewing a heme-enhanced Beyond burger for the first time, it suddenly seemed plausible.

Whatever happens with the Biome Burger, here’s one prediction. At such a hyper-innovative, health-obsessed time in the plant-based world, it’s almost inevitable that key player in the space (hello, Beyond), will introduce an algal heme-enhanced burger in the coming year.

Pond Converts Smokestack Emissions into Fuel for Edible Algae Products

Most people probably don’t think anything good could come from thick clouds of toxic fumes spewing out from industrial smokestacks. But where most of us just see pollution, Pond Tech sees a potential goldmine — or at least a green one.

Based in Toronto, Canada, Pond has developed a technology that harnesses the gasses emitted from industrial smokestacks and uses them to fuel the rapid growth of algae. This algae is then used in food coloring, health supplements and protein in animal feed.

Pond does this by literally plugging a pipe into a smokestack and siphoning off some of the gasses. After the particulates and heavy metals are filtered out, the carbon dioxide, nitrogen and sulfur dioxide are pumped into large bioreactor tanks that contain algae. These fumes are fuel for the algae and while in the bioreactor, a proprietary system of lighting and controls helps spur and optimize the algae growth.

Phil Garber, Marketing Manager with Pond, told me in an interview that it takes a week to get target algae density, but once that is hit, the company can continuously harvest up to a ton or two of algae per day.

This algae can then be used to make products like phycocayanin, a natural food colorant (fun fact: it’s used to make blue M&Ms!) and astaxanthin, an antioxidant health supplement. While food coloring and animal feed is more of a B2B play, when it comes to making consumer health supplements, Pond runs into an optics issue. While the company can make astaxanthin and spirulina from smokestack gasses, most health conscious people understandably don’t want their supplements associated with industrial fumes.

To get around that particularly toxic issue, Pond acquired the Canadian Regenurex brand of astaxanthin last year. The supplement can still be made using Pond’s proprietary lighting and sensor technology, but instead of a smokestack, the company uses beverage-grade CO2 bottles as the source of growth fuel.

The algae business is definitely in bloom, as it were. The easily grown green stuff is being used to enrich falafel, New Wave is making “shrimp” out of it, and you can even grow your own algae-based Spirulina at home with the Spirugrow.

Garber said that Pond is looking into other algae applications such as packaging products, printer inks and biofuels, but that the company is more focused on the higher value food coloring, supplement and animal feed businesses.

Pond was founded in 2008 and went public in 2018. It has completed one pilot program with a cement plant, and is currently building out its first commercial plant, with plans to build our four more.

If Pond can get customers to get past the whole smokestack gas thing, its green stuff will be make the planet a little bit greener, while helping the company generate some greenbacks.

Israeli Grad Students Develop Algae-Enriched Falafel to Compete with Meat

Not to be too apocalyptic here, but the world is poised for a global protein shortage. There will be 9.8 billion people on the planet by 2050, and finding a way to feed them all — despite finite land and water resources — will be quite the challenge.

But a group of students in Israel thinks that there’s a natural solution to the impending protein crisis: algae.

Grad students at the Biotechnology and Food Engineering Faculty at Israel’s Technion-Israel Institute of Technology have developed a new type of falafel enriched with algae. Called Algalafel (get it?), the fried chickpea balls contain spirulina, a blue-green algae with high protein content.

The students won first prize at the EIT Food Project (European Knowledge and Innovation Community) at Technion. Eventually, the students want to market their new falafel, probably in ready-to-eat frozen form.

According to Time of Isreal, the students decided to make an algae-enriched falafel for environmental reasons. The FAO reports that meat consumption, spurred by increased global demand for protein, is slated to increase steadily over the next few decades, putting increased pressure on the environment and causing more carbon emissions.

But the traditional ingredients in falafel — chickpeas, onions, and flour — are already meat-free. And chickpeas are already a source of protein. In fact, InnovoPro, also based in Israel, recently raised $4.25 million for chickpea-based protein powder. So why go to the trouble of adding algae to the mix?

Firstly, it’s super high in protein. While chickpeas are about 20 percent protein, according to the students behind Algalafel, spirulina is a whopping 60 percent in its dry state. It’s also a complete protein, meaning it contains all eight essential amino acids that your body can’t produce on its own.

Additionally, while chickpeas may be more environmentally friendly than, say, beef or soy, they still require land and water to grow. Spirulina doesn’t require land, it can be harvested year-round, and it grows extremely quickly. It does need water in which to grow, but not much. In fact, it’s so easy to grow that it’s been suggested by NASA as a dietary staple for astronauts.

Up until now algae like spirulina has been relegated to trendy health foods like green juice, but with the rise in demand for plant-based protein it’s poised to enter the mainstream. Recently we’ve seen algae pop up in more and more food applications, from New Wave Foods‘ plant-based shrimp to bread made of seaweed. San Diego-based company Triton makes algae for a wide range of protein-rich food applications, including milk and meat alternatives.

Israel is becoming quite the hotbed of innovation in the meat alternative space. It’s the home of several cell-based meat companies, one of which — Aleph Farms — actually partnered with Technion to help develop its cultured steak.

Down the road, I expect we’ll see algae popping up in more and more food applications, specifically in the meat alternative space. And if we want to have a prayer of feeding the world over the next few decades, we’ll have to get started soon.