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Previously CEO, co-founder, and chairman of the board (2012-16) of Beshutaf Cooperative, a community food cooperative with more than 400 members in the Jerusalem area. Simultaneously, he led Brevel’s growth from small startup to global player in the microalgae industry, raising more than $9M and winning various awards and global recognition along the way.
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He’s published in Nature Communications on protein mobility. Yonatan Golan earned an MSc in biophysics. How Brevel Revolutionizes The Food Industry Using a 2 Billion-Year-Old Unicellular Creature Photo Provided By Brevel This is why microalgae is, in fact, “the ultimate alternative,” according to Brevel -affordable, consistent, scalable, and hypoallergenic with high protein levels (40-60 percent), a full amino-acid profile, and diverse functionality. And, it emits far less C02 than soy and beef, says Golan. So, not only does microalgae contain vastly higher protein, but it can be produced sustainably and grown exponentially faster on a global scale with a fraction of the resources required to grow meat or even soy. They can double every day in quantity – even faster than that – pretty similar to yeast or bacteria.” “They’ve evolved for more than two billion years to be extremely efficient in using energy,” Golan says, “using sunlight, sugars, and other sources of energy to grow exponentially fast. And even today, Golan says, microalgae that are “all around the oceans and lakes and rivers, and even up in the Arctic Circle,” produce on a daily basis about half of the total oxygen produced in the oxygen cycle we and every other living creature is life-dependent upon.
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