Category: algae

  • Brevel Founder L-R Yonatan Golan CEO, Ido Golan CTO, Matan Golan, COO.jpg
    3 Mins Read

    Israel-based microalgae-focused alternative protein company Brevel has recently concluded an $18.5M Seed funding round.

    The new funding is earmarked to boost the mainstream food industry with what Brevel says is a novel, highly sustainable, affordable, and functionally adaptable protein. The fundraising round was led by NevaTeam Partners and received backing from the European Union’s EIC Fund, alongside an array of food, climate funds, and strategic food industry partners.

    Sustainable nutrition for the future

    “This substantial funding round will fuel Brevel’s journey forward and pave the way for our vision of sustainable nutrition for the future of our planet to materialize,” Yonatan Golan, CEO and Co-Founder of Brevel, said in a statement.

    Brevel’s technology integrates sugar-based fermentation of microalgae with potent light concentrations on an industrial scale. It has developed a protein that can be easily adopted by food manufacturers into plant-based products. Brevel says there’s an increasing demand for its protein from food manufacturers for use in a multitude of applications.

    brevel
    Brevel’s microalgae | Courtesy

    “Having followed Brevel’s impressive developments and achievements in recent years, we believe that Brevel will be one of the leading companies in the global alternative protein industry and we are excited to join their journey towards that goal,” said Shai Levy, Managing Partner at NevaTeam Partners. We believe that Brevel’s innovative technology enables the cost-efficient production of high-quality protein extracted from microalgae, which is crucial for the future of sustainable food production.”

    The company says it is predominantly targeting the dairy alternative sector that struggles with protein content. Brevel says it can offer a competitive edge over other plant-based protein sources, such as soy, which exhibit allergenic properties and are often associated with overwhelming flavors, making them less ideal for plant-based milk and cheese products.

    ‘An ambitious company’

    Brevel says it can achieve price parity with more traditional plant-based protein sources like soy and pea and triple profitability from microalgae over other sources.

    “We identified Brevel as an ambitious company with breakthrough technology which can provide significant impact,” said Svetoslava Georgieva, Chair of the EIC Fund Board. “After the Horizon 2020 non-dilutive grant, the EIC Fund made the decision to further support and join Brevel with an equity investment in their journey towards a sustainable future.”

    algae
    Photo by Vita Marija Murenaite on Unsplash

    Part of the company’s forecasted success is in its minimized environmental impact; microalgae are not influenced by weather fluctuations, climate change, or seasonal variations, Brevel says, and they don’t require fertile land. The company’s processes enable full water recycling, utilize on-site clean energy, and can feed the world with a fraction of the land currently employed for traditional agriculture. Currently operating a large-scale 500-liter pilot in Israel, Brevel is transitioning into its first commercial-scale factory equipped with a pioneering 5,000-liter fermentation and light system.

    “We are primed and ready for our next major leap,” said Golan, which is the global scale production of Brevel’s protein that will be integrated into “healthier, tastier, and environmentally friendly food products in every household.”

    The post $18.5M Seed Funding Propels Brevel’s Scalable Microalgae Protein first appeared on Green Queen.

    The post $18.5M Seed Funding Propels Brevel’s Scalable Microalgae Protein appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 3 Mins Read

    New Zealand’s NewFish and the Cawthron Institute have entered into a strategic partnership aimed at commercializing microalgae for use in specialized protein.

    Alternative seafood startupNewFish, with offices in New Zealand and the U.S., has been working with algae fermentation for specialized ingredient development. The new partnership with Cawthron is aimed at accelerating its work and the overall seafood successors category growth.

    Blue protein

    According to Toby Lane, incoming NewFish CEO, resource-efficient and functional “blue” ocean-based proteins play a critical role in shaping the future of the protein sector.

    algae
    Photo by Vita Marija Murenaite on Unsplash

    “With CO2 at its highest point in more than two million years, and the global population growing, we urgently need new sources of naturally sourced, high quality protein with reduced ecological externalities,” Lane said in a statement. “We have a responsibility to provide consumers and customers with great tasting, healthy protein that has a light environmental footprint. Microalgae will play a pivotal role in delivering this.”

    Alternatives to seafood are critical in developing a sustainable food system. Overfishing is depleting fish stocks around the world, and the fishing industry is a leading cause of ocean plastic pollution, with ghost fishing gear making up about ten percent of all ocean plastic. Fishing is also tied to human rights violations, bycatch, and environmental pollution. Fish farming is also a leader in ocean pollution.

    Seafood successors

    A growing number of companies have begun exploring alternatives to conventional seafood, from Good Catch’s popular plant-based tuna to vegan shrimp from Thai Union, one of the largest conventional shrimp producers in the world.

    The Cawthron Institute is a world leader in seaweed and microalgae, working with bioactive compounds including algae. Cawthron is home to the Culture Collection of Microalgae, which includes more than 600 types of both marine and freshwater algae.

    OMG Shrimp launched in August from Thai Union

    Cawthron and NewFish will share research and resources on the development of algae-based nutrition.

    “With the ocean making up 96 percent of Aotearoa New Zealand’s territory, there is a significant opportunity for our waters and its natural resources to provide for us now, and into the future, said Volker Kuntzsch, Cawthron Chief Executive.

    “What fascinates me is that the environmental impact of growing algae and seaweed is so much smaller than traditional protein,” Kuntzsch said. “Exploring the untapped potential of marine bioactives could signal the establishment of an exciting new industry for our country, with the aim of creating an exemplary blue economy with a healthy natural environment as the ultimate ambition.”

    The post NewFish Partners with Cawthron Institute to Develop Sustainable ‘Blue’ Algal Protein appeared first on Green Queen.

    This post was originally published on Green Queen.

  • cement mixer
    4 Mins Read

    The cement industry is a leading contributor to climate change,  accounting for at least eight percent of annual greenhouse gas emissions. A new algae limestone could help the industry become carbon neutral.

    The cement industry has doubled its CO2 emissions in the last two decades from 1.4 billion tons of carbon dioxide to nearly 2.9 billion tons. It nets out to about 1,370 pounds of CO2 for every metric ton of cement manufactured.

    Cement emissions

    Cement’s emissions rates have increased faster than most other carbon sources, according to experts. But while cement produces nearly four times the emissions of the aviation industry, it’s rarely called out for its impact or the focus of remediation efforts and funding.

    If we’re to hit climate targets, experts say the cement industry will need to decrease its annual emissions output by at least 16 percent before 2030.

    cement
    Photo by Pixabay

    There are efforts underway; in 2021, California became the first U.S. state to mandate cement industry emissions reductions. It’s requiring 40 percent cuts from 2019 levels per ton of cement produced by 2035. New York is now also requiring the industry to set an emissions standard for cement used in public works. Earlier this spring, more than 50 leading corporations including Google, Microsoft, and Salesforce pledged to source low-carbon construction materials including cement, steel, and aluminum.

    And a long-term viable solution might not be far off; a research team out of Colorado University at Boulder, say they have figured out how to make cement carbon neutral and even carbon negative through the use of microalgae.

    Microalgae cement

    “This is a really exciting moment for our team,” Wil Srubar, lead principal investigator on the project and associate professor in Civil, Environmental and Architectural Engineering and CU Boulder’s Materials Science and Engineering Program, said in a statement. “For the industry, now is the time to solve this very wicked problem. We believe that we have one of the best solutions, if not the best solution, for the cement and concrete industry to address its carbon problem.”

    reef
    Photo by Marek Okon on Unsplash

    The team has received a $3.2 million grant from the U.S. Department of Energy’s (DOE) Advanced Research Projects Agency – Energy (ARPA-E), and was recently selected by the HESTIA program (Harnessing Emissions into Structures Taking Inputs from the Atmosphere) to develop and scale up the limestone.

    Concrete is made with portland cement—which requires limestone, most often extracted from quarries and burned at high temperatures. That releases high levels of carbon dioxide into the atmosphere. But the researchers say they’ve found a viable alternative with biologically grown limestone produced by some species of calcareous microalgae complete through photosynthesis. The result is growth like coral reefs, and because it captures CO2 from the atmosphere, it’s a carbon neutral alternative to limestone.

    According to the team, what they’re producing with just sunlight, seawater, and dissolved carbon dioxide, the microalgae sequester the CO2 while producing a limestone identical to what’s already being used, except one takes a few million years to produce, the other can happen in real-time.

    “On the surface, [the microalgae] create these very intricate, beautiful calcium carbonate shells. It’s basically an armor of limestone that surrounds the cells,” said Srubar.

    ‘A New York City every month’

    “If all cement-based construction around the world was replaced with biogenic limestone cement, each year, a whopping 2 gigatons of carbon dioxide would no longer be pumped into the atmosphere and more than 250 million additional tons of carbon dioxide would be pulled out of the atmosphere and stored in these materials,” the researchers say.

    construction
    Photo by Becca Tapert on Unsplash

    Time is of the essence. Global construction is happening at a rapid pace. According to the researchers, we’re building “a New York City every month for the next 40 years.”

    “We make more concrete than any other material on the planet, and that means it touches everybody’s life,” said Srubar. “It’s really important for us to remember that this material must be affordable and easy to produce, and the benefits must be shared on a global scale.”

    And because the new microalgae cement is so accessible, the research team says this shift to a sustainable alternative could happen “overnight.”

    “We see a world in which using concrete as we know it is a mechanism to heal the planet,” said Srubar. “We have the tools and the technology to do this today.”

    The post Concrete Is Worse for the Climate Than Flying. Algae Cement Could Change That. appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 4 Mins Read In just three decades time, we could be looking at a planet of 10 billion people, and we’re going to have to drastically change our current food system if we are to feed the entire world healthily, safely and sustainably alongside the challenges we will face due to climate change. While there is no single […]

    The post The Sustainable Superfood: Big Players Say Microalgae Is The Future Game Changer appeared first on Green Queen.

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  • A Maryland Department of Transportation snowplow loaded with road conditioning salt in Wye Mills, Maryland, on February 17, 2021.

    As yet another winter storm descends on the United States, local governments prepare to dig their citizens out by applying de-icing salts to asphalt and sidewalks. Yet the resulting salt pollution in freshwater ecosystems may prove to be a far more difficult hole to dig ourselves out of, as de-icing chemicals have become the status quo for creating upwards of an 80% reduction in rates of traffic accidents.

    For those of us living in colder climates, we begrudgingly accept certain oddities of winter — the rasp of snow plows in the early hours of the morning and a thick layer of brine over everything — for the sake of safer roads. Some municipalities such as those in New York state apply an average of 23 tons of salt every mile for each lane of traffic. While we rarely question the wisdom of such precautions, consequences linger out of sight as de-icing salts seep into aquifers and wash into waterways.

    Along with agriculture fertilizers, mining operations, and climate change, de-icing salts contribute to a growing salinity problem in freshwater lakes. New research published in the Proceedings of the National Academy of Sciences determined that government regulations that set thresholds on ionized chloride from human pollutants fail to sufficiently protect critical freshwater zooplankton species. In the absence of these microscopic grazing organisms, algae proliferate and starve the whole ecosystem of oxygen, and the whole food chain falls apart.

    “It’s becoming increasingly clear that we need to develop new chloride thresholds, new water quality guidelines that really do protect our freshwater ecosystems from changes due to elevated salinity,” Dr. Bill Hintz asserted.

    Hintz emphasized the urgency for governments to reassess thresholds for what are considered permissible concentrations of chloride in freshwater lakes.

    “The desalination process is really expensive,” he added. “We can’t do it on a massive scale, so once we pollute a lake ecosystem with salt, that salt will stay in concentration pretty much until the lake turns over.”

    Dr. Hintz and other scientists from The University of Toledo collaborated with Queen’s University in Kingston, Ontario to lead an international study to determine the impacts of salinity on zooplankton across North America and Europe. Previous research has focused on lab settings, but this study is unique both in its approach and scope. From 16 different sites the team extracted what Dr. Hintz called semi-natural communities of zooplankton. Their goal was to assess thresholds for chloride ions in relation to variability in the specific geology, water chemistry, land-use, and species composition of the sites.

    Generally, scientists observed massive reductions of all major zooplankton groups when exposed salinity levels deemed safe by water quality guidelines in the United States, Canada and throughout Europe.

    “We’re seeing such a decline in the abundance of the zooplankton community that these guidelines really aren’t protective of these communities,” Dr. Hintz suggested. “When you lose those zooplankton — those zooplankton eat a ton of algae — at 47% of the sites, we see a greater algal abundance, which would be suppressed if we had the zooplankton feeding on that algae.”

    Zooplankton are a critical food for young fish and smaller species. Though it remains to be seen, fish populations are likely to shrink as multiple trophic levels of the food chain constrict. This is what biologists refer to as the cascade effect, a chain reaction caused by the disruption of one trophic level of the food chain.

    In reality, the impact is more like a ripple than a cascade though. The impact does not just affect one linear chain. While high salinity does not necessarily create “harmful algal blooms” that are toxic, a reduction of zooplankton undoubtedly could cause an overabundance of algae and other phytoplankton, sometimes going so far to create inhospitable “dead zones” that lack oxygen and light.

    “I would say this issue is like climate change,” he insisted. “We need to act now. When you act 10 years, 15, 20, 30, 50 years down the road, every year that passes by, if you’re still using the salts you’re still increasing the concentration. Then who knows how long it will take to go away. The science is becoming clear though. We need to do something about salt pollution.”

    This post was originally published on Latest – Truthout.

  • 3 Mins Read Wellness Innovations BV has announced a successful crowdfunding round. The 1.2 million cash injection came via the DuurzaamInvesteren investment platform. Funds will be used to continue the company’s algae oil product portfolio expansion. Two wholly-owned brand names are primed for growth. Testa Omega-3 and Daily Supplements are Wellness Innovations’ consumer-facing endeavours. Both have been founded […]

    The post Dutch Algae Oil Innovator Secures €1.2 Million For Fish-Free Portfolio Growth appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 3 Mins Read Australian startup Provectus Algae has secured funding to commercialise its high-value ingredients. The pre-Series A round was led by Hitachi Ventures and Vectr Ventures. Supplementary support came from Possible Ventures, Acequia Capital, amongst others. Previous seed funding totalled $3.25 million, also led by Vectr. New funds will be used to complete a larger production facility […]

    The post Provectus Algae Scoops $11.4 Million In Pre-Series A Funding To Scale Biomanufacturing Platform appeared first on Green Queen.

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  • 3 Mins Read Algama Foods, a French startup using algae to make sustainable food alternatives, just secured a €2M grant to develop vegan seafood.

    The post This French Startup Makes Vegan Seafood From Algae and Got A €2M Grant For It appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 5 Mins Read Algae is revolutionising everything from milk to shrimp. We take you through 8 ways the super seaweed has come to the rescue.

    The post 8 Startups Using Seaweed, From Algae Milk To Vegan Shrimp appeared first on Green Queen.

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  • 3 Mins Read Geb Impact Technology is making vegan meat from algae. And with a new grant from the Hong Kong government, it’s scaling up.

    The post This Startup Makes Vegan Meat From Algae. And It’s Backed By A Government Grant. appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 3 Mins Read Back of the Yards Algae Sciences (BYAS), a Chicago-based startup, has developed a “unique seafood flavouring” using its algal heme technology. The flavouring product is designed for plant-based fish, shrimp and other seafood alternatives, enabling “true seafood” taste and umami flavour to elevate the consumer experience.  BYAS has announced the development of a new product, […]

    The post Umami Tech: Chicago Algae Heme Startup BYAS Develops Flavouring To Elevate Plant-Based Seafood appeared first on Green Queen.

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  • 4 Mins Read Singapore-based sustainable urban food production technology company Sophie’s Bionutrients has just unveiled its first 100% plant-based burger patty created from single-cell microalgae, which claims to have more protein than beef or most fish that is commercially sold, with each patty offering 24 grams of protein per serve. Singapore-based Sophie’s Bionutrients works on developing alternative plant-based […]

    The post Sophie’s Bionutrients: Singapore Food Tech Debuts World’s First Plant-Based Algae Protein Burger Patty appeared first on Green Queen.

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  • 3 Mins Read Food and nutrition company, Qualitas Health recently joined forces with Barcelona-based chemicals business Grupo Indukern and Stockholm-based food-tech investor Gullspång Re:food on the back of a successfully completed Series A funding round, both of which will help the company disrupt the algae protein market by developing new and innovative products. U.S.-based Qualitas Health formed partnerships […]

    The post Qualitas Health Joins Forces With Grupo Indukern & Gullspång Re:food, Secures US$12.5M To Disrupt Algae Protein Market appeared first on Green Queen.

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  • 4 Mins Read New York-based biomaterials startup AlgiKnit has raised US$2.4 million in a bridge financing round that saw participation from Hong Kong billionaire Li Ka-shing’s Horizon Ventures among others. The company says the investment brings it another step closer to commercialising its seaweed-derived biodegradable yarns that could disrupt the market for polluting fibres such as petroleum-based polyester […]

    The post AlgiKnit Bags US$2.4M In Li Ka-Shing Backed Round To Bring Algae Bio-Yarns To Market appeared first on Green Queen.

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  • 4 Mins Read India could become a major foundation for the global algal protein industry, a fast-growing sector in the sustainable protein supply chain, according to a new analysis. The report, released by the Good Food Institute India (GFI India), details the country’s unique opportunity to tap into its cohort of homegrown microalgae producers and optimal coastline environment […]

    The post India Has Potential To Become Sustainable Algal Protein Powerhouse, GFI Report Says appeared first on Green Queen.

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  • 4 Mins Read Triton Algae Innovations, a startup leveraging freshwater algae species, is preparing to launch its plant-based algae ingredients and its first retail product – a tuna analogue – to show consumers the potential of the underwater crop in alternative proteins. The single-celled algae species that Triton uses, Chlamydomonas reinhardtii​, can express plant proteins, and the startup […]

    The post Triton Algae To Launch Plant-Based Tuna & Algae-Based Alternative Protein Ingredients appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 4 Mins Read Triton Algae Innovations, a startup leveraging freshwater algae species, is preparing to launch its plant-based algae ingredients and its first retail product – a tuna analogue – to show consumers the potential of the underwater crop in alternative proteins. The single-celled algae species that Triton uses, Chlamydomonas reinhardtii​, can express plant proteins, and the startup […]

    The post Triton Algae To Launch Plant-Based Tuna & Algae-Based Alternative Protein Ingredients appeared first on Green Queen.

    This post was originally published on Green Queen.

  • 3 Mins Read Canadian microbial ingredient company Smallfood is debuting a new strain of microalgae that produces a novel “perfect protein” that can be used to develop alternative meats. Smallfood’s microalgae can be grown in just seven days using the firm’s proprietary fermentation technology, a process that is far less resource and carbon-intensive compared to animal-based proteins.  Smallfood […]

    The post Smallfood: Canadian FoodTech Debuts Microalgae Protein For Alt Meat That Can Be Grown in 7 Days appeared first on Green Queen.

    This post was originally published on Green Queen.