Texturizing proteins from red seaweed

2020-2022

Dr. Livney is producing plant-based seafood based on protein-rich seaweed extracts.

PRODUCTION PLATFORM: Plant-based

TECHNOLOGY SECTOR:  End product formulation and manufacturing

GFI's Competitive Research Grants Program Badge, featuring a whole cut of meat within a magnifying glass representing research

Project aims

This project is working with edible red macroalgae species for use in plant-based meat – specifically seafood. It also develops a method to extract macroalgal proteins and a texturization process to produce plant-based seafood from algal protein.

Ultimately, this work will produce plant-based seafood products and identify steps to commercialization for macroalgal proteins. It will also advance our general understanding of protein extraction from seaweeds.

Principal researcher

GFI grantee Dr. Yoav Livney, Professor, Department of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Israel

Dr. Yoav Livney

Professor, Department of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Israel

Dr. Livney is an expert in the physical chemistry of food biopolymers. He is the author of over 70 publications and holds nine patents. His research team has extensive experience in macroalgal protein and starch extraction.

A school of fish swimming along a reef underwater

Page

Sustainable Seafood Initiative

Learn how plant-based, fermentation-derived, and cultivated seafood can improve the health and sustainability of oceans.

View related grant projects

Red seaweed floating on the ocean surface

Red seaweed protein

Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.

Fresh fava beans in a bowl

Texturizing proteins and fiber

GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.

Fork full of seared plant based meat on a grill

Creating fiber-like structures

Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.

Assortment of beans and lentils in spoons

Muscle-like structures from pulse proteins

Learn about Dr. Zata Vickers’s research to develop muscle-like structures from pulse proteins to improve the texture of plant-based meat.

Explore research opportunities

  • Cultivated
  • Fermentation
  • Plant-Based

Build alternative protein sessions into scientific conferences

Elevating the visibility and credibility of the field at scientific conferences will expand the technical talent pipeline and amplify collaboration and funding efforts.

Read More
  • Cultivated
  • Fermentation
  • Plant-Based

Building interdisciplinary university research centers of excellence

Interdisciplinary research is essential for tackling many of the complex problems facing today’s world. Though the number of research projects advancing alternative protein science has increased in recent years, this…

Read More
  • Cultivated
  • Fermentation
  • Plant-Based

Building alternative protein programs and majors at universities

To ensure a strong talent pipeline, there is a need to launch robust university programming, ranging from certificate programs to short multi-course modules, centered around alternative protein. Full majors would…

Read More
A closeup view of a plated plant-based burger with lettuce, tomatoes, and pickles

The science of plant-based meat

Learn about the science of plant-based meat. Discover resources and research on the latest technological developments and key scientific questions.

Crashing waves from above

Action paper: An ocean of opportunity

This action paper explores alternative seafood’s role in creating a sustainable, secure, and just food system.