Entrepreneur Gulf. The Golan Brothers – Yonatan Golan, Ido Golan, and Matan Golan, Founding Partners, Brevel. As the world adopts the transition to plant-based food products rather than animal-based food products, the concepts of veganism and sustainable consumerism are rapidly emerging in healthy and tasty food products. The sustainable manufacturing and production of protein alternatives especially the plant-based meat options, emphasizes a transformational shift towards fostering a much healthier, safer, sustainable, and environmentally friendly consumption of food. Plant proteins which are mostly sourced from soy, peas, lentils, rice, algae, quinoa, hemp, and others, significantly decrease the reliance on resource-demanding livestock farming. Additionally, to ensure that Biodiversity and GHG Emissions Mitigation initiatives are adopted, promoted, and encouraged, many companies are leaning towards integrating innovative technology to manufacture nutrient-rich meat, dairy, seafood, and beverage alternatives. This approach and transition to healthier food consumption contribute to better health outcomes and sustainable practices that align with the global effort in food security. Therefore, to ensure that food systems stay resilient, in supply, equitable, and supportive of the people’s well-being and the ecological balance, the shift to protein alternatives can be just the solution we need right now.
Like Brevel – a food technology and manufacturing company established in Kiryat Gat, Israel, was co-founded by the Golan Brothers – Yonatan Golan, Ido Golan, and Matan Golan, in 2017. Brevel integrates innovative fermentation technology using Microalgae as the main product to manufacture a sustainable, delicious, and tasty plant-based protein alternative for meat lovers, dairy, seafood, and beverage food products. Making it affordable and mass-producing the product in the market, a new experience that is healthy, digestible, and versatile stands as a solution for a food-consumable end-product. This article shall shed light on the journey of the Co-Founders with Brevel, and emphasize how sustainable microalgae protein cultivation reduces carbon footprint contributing to climatic and global sustainable development goals.
Yonatan Golan, Ido Golan, and Matan Golan – The Third-Gen Family Leveraging Tech in Food Manufacturing For a Sustainable Future:
The three Golan Brothers – Yonatan Golan, Ido Golan, and Matan Golan co-founded Brevel in 2017, establishing the company in Kiryat Gat, Israel. Yonatan is the Chief Executive Officer, Ido is the Chief Technology Officer, and Matan is the Chief Operations Officer.
Yonatan Golan has a Bachelor’s Degree in Physics and Chemistry and a Master’s Degree in Physics from The Hebrew University of Jerusalem. His career includes being the CEO and Board Chairman at Beshutaf Cooperative before taking on his leadership position at Brevel. Yonatan’s vision for Brevel stemmed after he transitioned to veganism where his belief “in a bright future on this planet” was fostered. Yonatan’s impact on the global protein-alternative food industry has made significant contributions, recognizing his efforts as an innovative disruptor.
Ido Golan has a Bachelor’s in Mechanical Engineering from the Afeka Tel Aviv Academic College of Engineering and studied a one-year Multinational Course on Microalgae Process Design from the Wageningen University and Research Center. He also received Professional Certificates from MIT xPRO in – Architecture and Systems Engineering: Models and Methods to Manage Complex Systems, Architecture of Complex Systems; Architecture and Systems Engineering: Models and Methods to Manage Complex Systems, Quantitative Methods in Systems Engineering; Architecture and Systems Engineering: Models and Methods to Manage Complex Systems, Model-Based Systems Engineering: Documentation and Analysis; and Architecture and Systems Engineering: Models and Methods to Manage Complex Systems, Models in Engineering. Ido’s career includes being a System Specialist at Ido Golan Systems and a Chief Engineer at TransAlgae. Ido is more knowledgeable of the Microalgae industry contributing significantly to Brevel’s “new era for algae” for a plant-based protein alternative.
Matan Golan is a Doctor of Medicine (MD) after his studies at The Hebrew University of Jerusalem. His career includes working in Special Operations of the Israeli Air Force, as a Team Leader in Physical and Psychological Survival Skills at Green Horizons JNF-KKL, and as a Medical Doctor for General Surgery Residency at Soroka Hospital International.
Brevel was in fact the name of the company that the Golan Brothers’ Grandfather had in the 1930s. Founded and established a company for slow-turning motors, George Golan was an engineer who worked hard and was a spirited gentleman. Following their grandfather’s footsteps and wanting to share his entrepreneurial spirit, the 3rd generation Golan Brothers used the same name “Brevel” for their company.
Brevel – Pioneering the Protein-Alternative Industry with Sustainable Microalgae Cultivation:
Brevel combines breakthrough and innovative technology with the sustainable manufacturing of plant-based protein, using Microalgae as its main product. High nutritional, tasty, healthy, and digestible, the manufactured microalgae is used in several food products as a food-consumable end-product rather. Brevel has an independent supply chain and is both climate- and location-independent.
“We don’t have a Planet B.” – Brevel.
With this approach, Brevel has accomplished four of the UN’s Sustainable Development Goals, namely Goal 2 – Zero Hunger, Goal 12 – Responsible Consumption and Production, Goal 13 – Climate Action, and Goal 15 – Life on Land. Therefore, by producing affordable and safe protein alternatives by Brevel, the people and the planet see a bright future of sustainability in the food industry and global food security systems.
By utilizing the full potential of the benefits and integrating them into food products, the harvesting and cultivating of just one ton of the microalgae plant-based protein alternative only uses a small land space of 0.3 hectares, over 90 tons of water, and over 3 tons of CO2. With this, there is a significant reduction in carbon footprint, climatic changes, GHG emissions, and natural resources compared to the livestock-farming, manufacturing, and production industries.
The produced microalgae food-consumable end-product is non-allergenic, GMO-free, gluten-free, vegan, carbon-neutral, 100% nutrient-rich, has a long shelf life, and highly digestible protein absorptions. Supplying protein, algal oil, and algal biomass to global markets, Brevel is taking on new levels of sustainability in the protein-alternative industry.
By leveraging innovative fermentation technology, Brevel’s microalgae protein product uses the power of photosynthesis to increase its commercial and nutritional value. The company fosters a change in how the world eats by aiming to “accelerate the production of plant-based products that are truly sustainable for the planet and its people.” Brevel deeply instilled the core value of making sustainability a way of life rather than just a mere dream, putting the environment first, and “innovating for a better tomorrow.”