Invasive algae is an issue all around the world. Totally different species of seaweed pose a risk to the oceanic setting by smothering and killing coral, which has an influence on fish and different marine life.
Dwelling close to the ocean in Spain, Sònia Hurtado noticed the impact that the massive quantities of seaweed, often called Rugulopteryx okamurae, was having on the Mediterranean. It began in 2015 when a contamination occurred within the south of France and unfold all around the shoreline.
After assembly María Cermeño, an knowledgeable in protein extraction from round meals supplies, the pair determined to rid the ocean of this pest and switch it into protein substances for meals. They based Poseidona, a Barcelona-based developer of sustainable meals know-how, which makes use of that invasive seaweed and algal side-streams — the waste that agricultural producers generate — to make proteins. On this case, it’s a soy protein various.
The corporate makes use of enzymatic hydrolysis, a molecular isolation course of typically used to recycle plastic and produce ethanol, and combines that with different applied sciences. Its secret sauce is the best way through which that’s performed and the mix of enzymes used to make sure a high-quality protein finish product. They’re in search of dietary components and an general good performance of the protein, Hurtado stated.
“We even have a undertaking ongoing particularly caring for the organoleptics of the product, guaranteeing it gained’t have any ‘spoiled seaweed’ taste and it’ll have a very good shade,” she instructed TechCrunch. “One of the best a part of utilizing the side-streams, moreover the low or null price, is they’re already concentrated in protein. However it’s difficult on the identical time to make sure the protein is in fine condition and we extract all of it correctly.”
Neither Cermeño nor Hurtado are strangers to this space: Cermeño has a doctorate in meals biochemistry, and Hurtado was beforehand co-founder and chief scientific officer at Present Meals, which was beforehand often called Kuleana. The corporate made plant-based seafood and was acquired by the Depraved Kitchen in 2023.
Poseidona will not be the one one utilizing side-streams to make meals. There’s additionally Berlin-based Pacifico Biolabs, which introduced $3.3 million in pre-seed funding final month for its fermentation course of to make various seafood.
Poseidona founders Sònia Hurtado (left) and Maria Cermeño. Picture Credit: Poseidona
What’s pushed side-streams extra into the general public realm is that meals scientists are recognizing the necessity to discover new protein sources, Hurtado stated. On the identical time, these involved with meals manufacturing’s impact on the setting see loads of waste and side-streams being produced.
“For instance, within the pores and skin of rotten tomatoes, there are loads of good colours and molecules that we may use,” Hurtado stated. “We have gotten an overpopulated world, and sooner or later we have to benefit from all of the assets that we have now as a result of we’re going to obtain a degree the place there gained’t be any extra assets.”
Poseidona’s first product is a soy various protein focus. Firms typically have to experiment with colours and flavors of the substances. With preliminary prototypes, nonetheless, Hurtado and Cermeño discovered that the focus had an umami, or mushroom-like, style and considerably of a reddish shade. Hurtado stated they had been going for extra of a shade much like soy, however for now, they’re going with the pure shade.
If the whole lot goes nicely, Hurtado expects to launch the focus on the finish of 2024. Serving to to maneuver the R&D alongside is a pre-seed funding spherical of €1.1 million ($1.19 million), led by Faber, one in every of Europe’s main enterprise capital funds specialised in local weather tech and the blue financial system. The spherical additionally consists of Dozen Investments, Sprout & About, ProVeg Worldwide and WA4STEAM (Girls for STEAM).
In the meantime, there are particular authorities rules on the best way to manipulate and accumulate the algae that Poseidona is utilizing for its merchandise. A decline within the fish inhabitants, resulting in much less work for fishermen, and an concept from Hurtado’s daughter impressed Hurtado and Cermeño to work on a program that will have fishermen accumulate seaweed as one other income stream. They plan to work on that within the coming years.
Poseidona additionally has plans to make use of other forms of invasive seaweeds — for instance, Sargassum — which Hurtado stated is affecting the Pacific Ocean.
“Our purpose is to have the ability to use quite a lot of macroalgae species, utilizing our proprietary methodology, to develop nice proteins at an reasonably priced price that may be capable of compete with the mainstream plant-based proteins of soy and pea protein, that presently don’t have any competitors in any respect,” Hurtado stated. “We’ll finally be capable of be in price parity with soy protein.”
