Brevel and Israel’s largest beverage company to roll out microalgae-enriched nutritional drinks

Microalgae protein innovator Brevel and The Central Bottling Company (CBC Group) will develop and commercialize functional beverages and dairy alternatives over the next ten years. The products will be based on Brevel’s microalgae-extracted protein, functional oils, and antioxidants. 

Brevel’s proprietary technology for cultivating microalgae is built on a “breakthrough process” that combines light with sugar fermentation in indoor bioreactors.

This approach produces nutrient-rich microalgae in large quantities without the need for genetic modification. Microalgae’s natural components of nutrients include protein, lipids, fiber, and bioactive antioxidants derived from photosynthesis.

“Our first commercial pilot plant is already primed to meet the first wave of our joint business development goals, delivering great-tasting, better-for-you, sustainably sourced products to the growing population of health-conscious consumers,” says Yonatan Golan, Brevel’s co-founder and CEO.

“As we pursue our strategy of continuous innovation to deliver superior products that respond to evolving trends and customer demands, partnering with Brevel is a natural fit,” conveys Lihi Rothschild, head of Innovation for the CBC Group.

“The company’s groundbreaking approach gives us the opportunity to explore new categories and solutions and opens new doors in terms of the range of exciting consumer applications we can offer.”

CBC Group is Israel’s largest beverage company and the national franchisor of such global brands as Coca-Cola, Carlsberg, and Muller, alongside major domestic juice and dairy brands.

CBC also has a strong presence in Eastern Europe and South Africa/MENA region. As part of the commercial alliance, CBC Group directed strategic investment in Brevel in the company’s last seed-funding round of nearly US$20 million.

Bringing fermentation out of the dark

Fermentation, traditionally limited to dark environments, is responsible for producing high microalgae at very high yields and affordable costs.

Brevel touts its patented fermentation technology as the first to unite the two processes and “bring fermentation out of the dark,” using light to cultivate microalgae, which then is converted to a concentrated, highly nutritious whole-protein powder.

The resulting ingredient is a white, neutral-tasting powder consisting of 60–70% microalgae protein concentrate. The powder can be integrated into a broad spectrum of meat and dairy alternatives as a natural plant-based protein booster.

Its functional properties allow it to replicate the textures, flavors, and behavior of animal proteins while providing the same sensory experience.

Brevel recently established a commercial factory in southern Israel. Inaugurated in June 2024, the new facility has the capacity to produce hundreds of tons of microalgae protein powder per year.

“We feel extremely fortunate to collaborate with, and enjoy the support of, such a major force in the beverage arena not only in Israel but also internationally,” says Golan.

“This co-venture will be instrumental in keeping Brevel at the forefront of developments in food- and climate-tech.”

Examples of other recent microalgae-enhanced beverage NPD include Dutch food innovation start-up Ful Foods’ proprietary Ful Blu spirulina (Arthrospira platensis) ingredient and better-for-you functional water, Bluwater, featuring the hero ingredient.

Interest in sustainable protein sources continues to ramp up, boosted by funding initiatives. EU-funded project InnoProtein recently launched the ProteinPioneers initiative, which backs — backing microalgae and insect-based proteins — to support Europe’s self-sufficiency at a time when the region is reportedly facing a significant “protein gap.”