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
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
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.
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Sustainable Seafood Initiative
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