Israeli start-up Yemoja presents an innovative, 4.0 technology for intensive indoor cultivation of microalgae. Sustainable, high quality production-not subject to environmental contaminants or other interference-aimed at the food and nutraceutical, cosmetic, and pharmaceutical sectors. Innovation and progress.
Microalgae, resilience and versatility
‘Microalgae are single-cell factories, driven by sunlight, and highly durable and versatile. They are also a powerful source of natural, vegan and bioactive ingredients. Our innovative approach is to create pure and sustainable products derived from high-quality microalgae that can be adapted to different food matrices (…) At the same time, microalgae grow rapidly and are very nutritious, so they can feed a growing population. They have multiple advantages, making this microorganism a super-crop.’ (Amikam Bar-Gil, chief technology officer and co-founder of Yemoja)
Yemoja is a start-up company founded three years ago by a group of marine biology and biotechnology experts, with a mission to provide the market with a variety of high-value microalgae that can be adapted to a wide range of uses. (1) Microalgae represent perhaps the greatest resource for addressing food security-i.e., food supply security-which is, among other things, being exacerbated by the Covid-19 pandemic.
‘There is a vast ocean of undiscovered microalgae species, and only about a dozen are commercially available. The market is still in the early stages of exploiting the immense potential of these marine ‘supercrop”. (Eyal Shalmon, Yemoja, CEO)
Sustainability
The Israeli start-up ‘s vision is to change the microalgae industry, moving it toward all-around sustainability. In fact, Yemoja’s plants are designed with the logic of conserving natural resources as much as possible, recovering every drop of water used in production processes. The extraction process in turn is carried out without gas or smoke emissions.
Environmental impact is minimized through operational efficiency, particularly with regard to resource consumption. With attention to water and land as well as carbon footprint. In a logic that also aims to contain production costs, which to date are an obstacle to large-scale microalgae production.
Technology and results
Yemoja’s patented technology is derived from experimental production of high quality algae in the laboratory in service of biopharmaceuticals and marine sciences. On this basis, a modular system with high scalability was developed.
Image 1 – Yemoja’s production modules.
The high-precision closed photobioreactor at the base of the module allows key parameters (temperature, pH, light and CO2 emissions) to be kept under control. So as to ensure simultaneous growth of multiple species, compositional homogeneity and continuity of supply.
Production is currently based on the species Porphyridium, Phaedactylum, Dunaliela (salina and bardawil), Haematococcus. In turn, the research is directed toward the development of a new species that would have potential interest in the formulation of foods for infants and children.
Microalgae. Nutrition and health, cosmetics
Microalgae are extremely rich in protein-up to 60 percent of dry matter-and differ from other plant protein sources in their rich amino acid profile and are a valuable source of Omega-3 (DHA, EPA). (2) They are often used for their antibacterial, anti-inflammatory, antihypertensive, immunomodulatory, antitumor, hepato-protective, and in some cases even anticoaugulant properties. (3) As well as for its ability to reduce symptoms ofInflammatory Bowel Syndrome (IBS). Phaedactlylun is also being tested to stimulate metabolism and help treat fatty liver syndrome, due to the fucoxanthin it contains. Dunaliela has also been associated with eye health.
The cosmetics sector also lends itself to the use of natural microalgae-based ingredients. Powders, aqueous extracts, oils, and pastes can be used in a wide variety of applications. Phorphyridum, for example, is a polysaccharide of potential utility for UV protection, anti-aging, and anti-wrinkle functions.
Perspectives
The opportunity for large-scale production of algae and microalgae has been shared in various research fora, including at the European level. (4) Adding to the nutritional and health benefits is the high productivity of these true ‘green bio-factories’. With a protein yield per unit area unmatched by conventional terrestrial crops due to high photosynthesis efficiency. (5)
However, only 15 percent of the approximately 200,000 species considered are described in the literature, and a few dozen are currently cultivated, in laboratories and outdoor tanks. The European Union has so far authorized very few species-such as Chlorella, Odontella, Spirulina, and Tetraselmis-for food use under the Novel Food Regulation (EU reg. 2015/2283). Although several others would merit evaluation by EFSA(European Food Safety Authority), with a view to their entry into the European food market. Mentioned among them is the microalga Nannochloropsis, to date only allowed for use in feed, which boasts a high content of polyunsaturated fatty acids (PUFAs), antioxidants and vitamins (6).
The development of sustainable microalgae-based protein sources is the focus of the research project
ProFuture
, Protein for the Future, co-funded by the European Commission under Horizon 2020. (7) Our Wiise Srl benefit company, through its FARE division (
Food and Agriculture Requirements
), participates in ProFuture to accompany operators through the various European authorization pathways.
Dario Dongo and Giulia Torre
Notes
1) https://yemojaltd.com/
2) V. Becker E. (2007). Micro-algae as a source of protein. Biotechnol. Adv. 2007;25:207-210. doi: 10.1016/j.biotechadv.2006.11.002
3) Wallace J. (2000).
Increasing agricultural water use efficiency to meet future food production
. Agric. Ecosyst. Environ. 2000;82:105-119. doi: 10.1016/S0167-8809(00)00220-6. See also Gouveia L. et al, Microalgae in Novel Food products.
4) JRC(Joint Research Center), European Commission. (2014). Microalgae-based products for the food and feed sector: an outlook for Europe. https://ec.europa.eu/jrc/en/publication/eur-scientific-and-technical-research-reports/microalgae-based-products-food-and-feed-sector-outlook-europe
5) 2.5-7.5 and 4-15 tons of protein/ha/year for algae and microalgae. 0.6-1.2 ton for soybeans, 1-2 the legumes, 1.1 the wheat
6) V. Zanella L, Vianello F.
Microalgae of the genus Nannochloropsis: Chemical composition and functional implications for human nutrition.
. Journal of Functional Foods, March 2020. https://doi.org/10.1016/j.jff.2020.103919
7) https://www.pro-future.eu/
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in law, master in European Food Law, she deals with agro-food, veterinary and agricultural legislation. She is a PhD in agrisystem.
