Brevel and Vgarden to produce plant-based cheese with microalgae protein
Brevel, the microalgae-based alternative protein company, and Vgarden, a developer and manufacturer of plant-based, vegan foods, today are collaborating in creating plant-based cheeses and additional food products which will contain Brevel protein.
Brevel will provide Vgarden with the microalgae protein, and Vgarden will develop the vegan, plant-based foods products which incorporate the protein. After the development period, the products are expected to be on shelves in 2023.
Vgarden and Brevel said they are joining forces to tackle one of the biggest challenges of the plant-based cheese market, which is plant-based protein’s impact on taste.
Brevel’s microalgae protein ingredient, which is high in nutritional values while being flavour and colour neutral, is designed to enhance future Vgarden cheeses, and bring premium protein-alternative non-dairy cheese products to consumer goods brands as well as wholesale food distribution partners.
Brevel said its technology is the “first globally to combine sugar-based fermentation of microalgae with a high concentration of light at industrial scales”. The price level is seen as low as pea and soy.
Brevel’s added that its technology preserves the nutritional values of the protein, so new products by Vgarden will contain high levels of protein without affecting the cheese’s colour, texture, and flavour.
Vgarden will manufacture Brevel-enriched cheeses in its factory in Northern Israel and will introduce these new cheeses to the global markets, including Australia, the United States, the UK and Western Europe, and additional regions in 2023.
Vgarden, which aims to provide a full spectrum solution for the plant based foods market, has developed a successful range of plant based cheeses, meat and fish alternatives. While Vgarden’s meat and fish alternatives contain high levels of plant protein, Vgarden aims to incorporate novel plant based protein in its vegan cheese substitutes, which are more challenging to produce with a perfect blend of taste, texture and appearance and important nutritional protein.
“Brevel is actively working to solve the biggest nutrition challenges that exist today. We are achieving this by providing truly sustainable microalgae protein which is both colour and flavour neutral, and available for the first time at an affordable cost for partners like Vgarden,” said Yonatan Golan, CEO and co-founder of Brevel. “We are excited that Vgarden will be the first to incorporate Brevel’s protein in their cheese products and we are confident that this will be a true revolution for the vegan and flexitarian cheese eaters worldwide.”
“It has been a great experience working with the talented team at Brevel, whose truly unique microalgae protein ingredient will serve as a possible foundation for our future cheese offerings,” said Ilan Adut, CEO of Vgarden. “We are mapping uncharted territories, and together with Brevel we will continue to innovate, excel, and contribute to the changing food industry, as we all navigate towards a more a sustainable, conscious, and nutritious destination. We look forward to many years of cooperation and creativity, and to introducing the world’s best plant-based cheeses to a rapidly growing global market.”
To support development – Vgarden will enjoy an exclusivity limited period for the use of Brevel’s protein in Australia.
