Texturizing proteins from red seaweed
Dr. Livney is producing plant-based seafood based on protein-rich seaweed extracts.
PRODUCTION PLATFORM: Plant-based
TECHNOLOGY SECTOR: End product formulation and manufacturing
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.
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.
Sustainable Seafood Initiative
Learn how plant-based, fermentation-derived, and cultivated seafood can improve the health and sustainability of oceans.
View related grant projects
Learn about Trophic LLC’s research developing plant-based meat ingredients from red seaweed protein through GFI’s grant program.
GFI grantee Dr. Girish Ganjyal at Washington State University is texturizing proteins and fiber to make better plant-based meat.
Learn how GFI grantee Dr. David Julian McClements is developing an alternative to extrusion for producing plant-based meat at the University of Massachusetts.
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