19 Feb 2021 --- In an accidental discovery, Back of the Yards Algae Sciences (BYAS) has figured out a way to isolate spirulina’s heme compound while studying a process to make the color purple using the marine algae. The result is a hero solution that mimics the smell, taste and grilling functionalities of the “bleeding” component in popular plant-based meats – now offered as an alternative to genetically modified yeast-based heme. BYAS is currently upscaling its production and will be working with a small number of innovative companies across the world who are producing breakthrough plant-based food products including “whole-cut” steaks and fish or other seafood.
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