Isolating and optimising salt-tolerant marine microbes for sustainable and clean protein production

Our global food system needs transformational change. Today, animal-derived protein production occupies 83% of farmland and accounts for 60% of agriculture GHG emissions. If the world shifted to a plant-based diet, we would reduce global land use for agriculture by 75%, as well as decrease its impacts on deforestation and freshwater use. However, drastic dietary changes are difficult to achieve, and current vegan alternatives do not meet consumers' expectations in terms of taste and texture.

At BravelyCultured, we are bravely cultivating the future of sustainable protein production. We use precision fermentation and collaborate with existing plant-based food manufacturers to produce delicious foods that taste and feel like the foods we know and love, but at a reduced cost to both people and planet. Our solution emits 81% less carbon and uses 97% less freshwater than mainstream agriculture and is 31% cheaper than current traditional precision fermentation techniques.

BravelyCultured are harnessing the power of the ocean to cultivate the next generation of alt-proteins by precision fermentation. By using sustainable feedstocks containing seawater, seaweed, and food waste we will dramatically reduce the environmental impact of protein production. In order to use such feedstocks, however, we must identify novel marine species of yeast or fungi that can naturally produce high yields of protein in these conditions. Marine environments offer a treasure trove of untapped potential. It is thought that less than 1% of marine fungi have been discovered! During this project, we will isolate and cultivate a vast panel of marine yeast and fungi and assess their potential for protein production.

Ultimately, we will genetically engineer our top candidate species such that they produce high-quality protein ingredients that are sustainable, nutritious, and delicious. We will collaborate with existing plant-based dairy and meat manufacturers to bring to the market alternative foods that are a perfect replica of their animal-derived counterparts but have a net-positive impact on the planet.