Israeli marine ingredient start-up Yemoja unveils its new red microalgae “Ounje” to infuse bloody juiciness to plant-based burgers and steaks for an authentic medium-rare experience.

The formulation, which contains no artificial color additives, mimics the red juices of meat while boasting the claim that no animals were harmed in its making. Most products in this space are currently using beetroot juice and color additives.

“We believe our algae can imbue cultured meat-cells with a nutrient-rich media to feed on. We are currently assessing its potential to act as a suitable biomaterial scaffold on which the cells can grow. This structure will allow it to mimic the behavior of meat, especially when it hits the skillet,” Amikam Bar-Gil, Ph.D., co-founder and CTO of Yemoja tells FoodIngredientsFirst.

The company is currently piloting its microalgae ingredient, Ounje, meaning “food” in Yoruba, with one plant-based start-up and another cultured meat producer. The results so far are promising, Yemoja reports.

“We cant reveal the names of the clients we teamed up with for the testing. One of them has finished testing it and concluded that he is interested in incorporating Ounje in its products once the development is completed,” reveals Bar-Gil.

Algae as heme substitute
The deep red algae are grown indoors in high precision photobioreactors and can act as a natural plant-sourced heme substitute to serve the cultured meats and alternative meat sectors. Heme is a precursor to hemoglobin which binds oxygen in the bloodstream. It is biosynthesized in the bone marrow and the liver.

“While working on a new substance for cosmetics, we noticed an interesting phenomenon. We saw that the color of our red algae changed to brown and grey when exposed to heat. Heat is necessary for sterilization and pasteurization,” explains Bar-Gil. 

“At this moment we realized that we have something that can mimic the behavior of blood.”

“It changes its color when exposed to elevated temperatures, just like real blood, it adds juiciness, it strengthens taste and helps bind the whole formulation all together. After a few intensive months we came up with Ounje,” he says. 

Most products in this space are currently using beetroot juice and color additives.

The algae heme substitute is produced via a cold process without organic solvents.

“We believe our algae can imbue cultured meat-cells with a nutrient-rich media to feed on. We are currently assessing its potential to act as a suitable biomaterial scaffold on which the cells can grow. This structure will allow it to mimic the behavior of meat, especially when it hits the skillet,” notes Bar-Gil. 

Yemoja is also part of a consortium that has been awarded a €7.5 million (US$8.9 million) grant from the EU funding arm, Horizon 2020, for algae for IBD’s (Algae4IBD) ongoing research project.

Caramelization is more than hype
There is a strong demand in the plant-based meat space for a convincing blood substitute to create the whole experience of biting into a juicy beef burger.

 Beetroot juice and color additive products on the market currently provide the desired color effect at its raw stage but cannot change color in how meat does when cooked. Various sugars need to be added that caramelize when heated to create a similar effect.

Yemoja claims their microalgal heme substitute provides a red pigment to raw plant-based meats that browns up when seared and thickens like natural meat pan juices. 

“We found the polysaccharides within this particular algae species express a viscosity similar to gelatin when cooked. Its natural fiber also awards an appealing crunchiness and emits an appetizing meaty aroma,” explains Bar-Gil.

However, there were many challenges in developing Ounje including shelf life and sterilization. Cell dispersion in mass quantities was another significant challenge because micro-algae has a cell wall.

A most sustainable crop
Beyond the visual and textural meat-like appeal that the algae provide, it also gives an added nutrient boost to its incorporated product. 

Microalgae boast a 30% protein load with a complete essential amino acids profile. Algae are also a valuable source of fatty acids, polyphenols, minerals and vitamins.

“The demand for clean, naturally sourced alternative proteins that can dually exert a less harmful impact on the environment is an internationally sought venture,” contributes Erez Ashkenazi, co-founder and CEO of Yemoja.

“Our advanced patented cultivation system offers a high-value yet cost-effective solution that can be easily scaled up to the unique needs of the various alternative protein/meat producers to help bolster this rapidly growing category,” states Ashkenazi.

Consumer perception of marine ingredients has increased significantly due to their high nutrient value. 

Allmicroalgae is another big proponent of plant-based proteins based on algae. The company believes in algae’s potential in the food, beverage and nutraceuticals sector. Microalgae have proven functional and organoleptic values when used in bakery and dairy products. They also have immunomodulatory properties.