Food-tech start-up Brevel has implemented the First-Of-A-Kind (FOAK) strategy method by building its first plant for industrial-scale fermentation of its microalgae protein.

A FOAK facility is a production line or factory that showcases new technology at commercial scale for the first time. This provides confidence to investors, customers and partners that the technology is viable in real-world applications, minimising technology risk.

Brevel’s patented technology applies an advanced fermentation process combining light to cultivate microalgae, which is then converted into a concentrated, nutritious whole protein powder with versatile functionality. The ingredient can help to address common formulation challenges across an array of food applications, including plant-based dairy, alt-meat and egg alternatives.

The combination of light and fermentation of sugars enables the generation of the nutrient-rich microalgae in abundant yields, without any form of gene modification.

Upon completion of Brevel’s FOAK plant, the Israeli start-up has already secured two commercial agreements with F&B companies. The company has partnerships with two types of entities: food manufacturers who wish to use Brevel’s proteins in their products, and manufacturing partners interested in joint ventures to build and operate a facility to produce alt-protein ingredients.

Brevel is working with partners toward building much larger production lines, and its FOAK facility will serve as a confidence point for these partners who will undertake the financing and operating of these facilities.

The FOAK facility has been intentionally designed with a lean structure, and by creating and building its own fermenters and factory, Brevel said it kept capital expenditures ‘significantly’ lower than traditional industry benchmarks. The systems are currently undergoing test runs and scheduled to become fully operational in early 2025.

Yonatan Golan, Brevel’s CEO and co-founder, said: “Plant-based burgers made a great impact in the market several years ago, bringing plant-based into the mainstream. Now is the time for the next phase of plant-based 2.0 which will be better-for-you, more nutritious and affordable for the consumers.”

He added: “Brevel’s proprietary technology and know-how enable us to create a chlorella-based protein that delivers a full amino-acid profile, highly functional product and at cost parity. It also has a neutral flavour and colour, is highly sustainable and leaves a minimal environmental footprint.”

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