soy

They founded Poseidona, a Barcelona-based developer of sustainable food technology, which uses that invasive seaweed and algal side-streams — the waste that agricultural producers generate — to make proteins. In this case, it’s a soy protein alternative. They’re looking for nutritional factors and an overall good functionality of the protein, Hurtado said. Poseidona is not the only one using side-streams to make food. “We’ll ultimately be able to be in cost parity with soy protein.”