Anyone who has tried to eat a burger or a vegetarian or vegan steak, even from the leading companies in the world, knows the feeling: it is delicious, but still does not feel like the real thing.
The Israeli company Yemoja today unveils an innovative product: red micro-algae, which will serve as a blood substitute for the civilized and vegetarian meat industries. Vegetarian or cultured steaks and burgers will not be paler but will offer an enhanced dining experience, more akin to the original experience of a bite of a burger or steak that has just come out of a charcoal grill.
God-"Ship" (Ounje) which means "food" In yorba language, it will add to the cultured and vegetarian meat, what it has been lacking so far to feel like the real thing – red juiciness and crispy texture. Artificial blood will upgrade the experience of eating cultured meat without harming animals, its production is non-polluting and it will dispense with the artificial coloring additives used by meat substitute industries today.
There is a growing need for cultured meat
The climate crisis, the increase in the world population, the significant emission of greenhouse gases generated in the cultivation and production of live meat, and the suffering caused to animals, aroused the urgent need to create cultured food. In recent years, the global food technology industry, based on groundbreaking technological developments, has been offering new products and components that make cultured food attractive and appetizing. Podtech companies have overcome the nutritional barrier, and are able to offer healthy products, but some suffer from sensory deprivation. The taste, texture and appearance are not always the same as the favorite source.
The Israeli company Yemoja faces the challenge, and offers the supplement it developed from algae, which will upgrade the cultured and vegetarian meat products. Combining Porphyridium algae derivatives, provides nutrients, and upon completion of the development work, the company can provide the supplement rich in nutrients and sensory properties of succulent meat, plant meat and cultured meat products.
How do you do that?
The company has developed a groundbreaking system for the biological culture of pure and standardized components from micro-algae, intended for the food and cosmetics industries. The system creates manipulation of light, temperature and acidity and allows the creation of materials with an accurate concentration of bioactive components without environmental pollution and with minimal ecological signature. The production process requires few resources, without unnecessary waste.
Porphyridium algae has a dark red color, and it grows in photo-bioreactors and in regulated conditions. The pure growth from a full plant source, makes the acceleration worthy of being used in the meat substitute industries.
Artificial blood – Super food that reacts to browning when heated, like raw meat juices
Dr. Amikam Bar-Gil, Founder and Director of Technology (CTO) at Bimoja: "We came across the porphyridium algae by chance, while working on developing a component for the cosmetics field. To our surprise it was found that the acceleration components are similar to blood in appearance and texture. Positive results of experiments we conducted encouraged us to push the boundaries and try the ingredients on cultured meat products. The result provided us with immediate proof of feasibility".
The fast-growing civilized and vegetarian meat industries use beet juice or artificial coloring ingredients in order to give the meat they produce a red and stimulating color. These "Paint" The foods are a reliable and appetizing color, but it does not change or caramelize when grilled, as happens with raw meat on the fire. To achieve the caramelizing effect, meat substitute manufacturers use different types of sugar. The developed ozone, patented, provides the red pigment to raw meat products, and reacts to browning when heated, just like raw meat juices.
The benefits of porphyridium algae as a superfood not only add up to aesthetic and sensory benefits, but also a significant nutritional benefit. Microalgae are a sustainable tumor, with a protein load of 20% -30% and a full profile of essential amino acids. Algae are also a valuable source of essential fatty acids, polyphenols, minerals and vitamins.
The company was established in 2017, by a team of marine biology and biotechnology experts with the aim of leveraging new engineering methods for commercializing and producing species of micro-algae, with high nutritional value, that can adapt to nutritional and cosmetic products. Yamoja has so far raised $ 11 million from leading venture capitalists and a development grant from the EU’s financing arm, as part of the Horizon 2020 Companies Association.
Photo: Zigdon Productions