Microalgae have long been known as carbon capturing superheroes – these photosynthetic organisms are 40 times more efficient than trees at removing carbon from the earth’s atmosphere.
But as the global plant-based food movement has continued to gain traction, algae have also been identified as a super ingredient of the future. One that’s not only kind to the planet but also to our bodies.
This concept is driving a novel research partnership between the UTS Climate Change Cluster (C3), a leading research centre working on next-generation climate solutions, and v2food, one of the most recognisable companies in the plant-based meat alternatives space.
The partnership draws together C3’s considerable expertise in algae biotechnology with v2food’s passion for transforming the way we eat.
It has been selected by CSIRO as one of 10 Australian deep-tech game changers to have its commercialisation accelerated through the ON Accelerate program in 2023.
“v2food and C3 have an aligned mission: to respond to the ever-increasing challenge of climate change by helping people make more sustainable choices,” says Professor Peter Ralph, Director of C3.
“Food systems are responsible for more than a third of the world’s greenhouse gas emissions, with meat and dairy contributing nearly 15 per cent of global totals.
“Shifting humans to a plant-based diet has the potential to deliver significant positive impacts to the health of the planet."
v2food has been tackling this challenge since 2019 when they launched their first ever plant-based burger. Designed to look and taste like animal meat, the v2burger was such a hit that it was soon being stocked at Hungry Jacks before rolling out to cafes & restaurants throughout Australia and Burger King venues across the Asia-Pacific.
An ever-growing range of retail products including plant-based v2mince, v2burger & v2sausages are available in Australian supermarkets, cementing v2food’s position as Australia’s leading plant-based meat company.
Until now, C3 has focused their research efforts in equally meaningful, if less tasty, directions. Over the last few years, they’ve established a strong track record of algae-driven research collaborations that have the potential to transform entire industries.
Among them is an initiative to produce algae-based bioplastics that could reduce marine plastic pollution and a novel algae-based bioreactor to offset businesses’ carbon emissions.
But the C3 team has always understood the potential of algae as a future food source.
In fact, Professor Ralph says, the research team has been tinkering with algae-based proteins, carbohydrates, oils, flavourings and colourants for use in food and beverage products for a while now. The v2food partnership presents a unique opportunity to put that tinkering to the test.
“Algae as a food source or food supplement is no longer a new concept – we’re increasingly seeing algae being used in food products in novel and interesting ways," Professor Ralph says
Our partnership with v2 is giving us a broad slate to explore a variety of ideas around how we can use algae to contribute to meat alternatives.
- Professor Peter Ralph
For v2food, having access to C3’s expertise provides new opportunities to continue enhancing their products.
“We’re always looking for opportunities to bring our products even closer to climate zero, as well as to continue driving improvements in the consumer experience,” says v2food CEO Nick Hazell.
“C3’s expertise in algae research adds a unique capability to helping us deliver a version 2 of meat that tastes great, is good for you and good for the planet.”
