What if ponds could save humanity?
Omar Zaghloul and Mohamed Almoatasem, a biotech entrepreneur and a renewable energy engineer, saw the world’s food crisis and thought, “Hmm, have we tried tiny greens??”
And they founded AlProtein – Pond power that could end hunger.
That might sound far-fetched, but investors are paying attention. After snagging around $200,000 in grants and $350,000 in investments from Egypt and Europe, AlProtein is now using AI to turn water lentils (Lemna) into protein, and they’re one of the first 20 companies globally to grow this species. Yes, the same green stuff that ruins your pool party is apparently nutritional green gold.
Floating Plants Are the New Underdogs of Alternative Proteins
Let’s be honest: in the food industry, floating plants like Lemna are the intriguing new guests at the table—fresh faces that everyone’s curious about, especially now that they’ve recently gained EFSA approval. While soy and pea proteins get all the attention, water lentils (Lemna) have been warming the bench, just waiting for their shot at the big leagues. Protein sourced from Lemna is a natural and organic alternative to methylcellulose (E461)—the current popular ingredient among vegan meat manufacturers used in gelation and binding … which is synthetic and offers 0% protein content.
Most plant-based proteins are just sad attempts to make vegetables cosplay as meat. AlProtein, on the other hand, is working with these underappreciated floating plants called Lemna (which sounds like a rejected IKEA product) to create something actually worth eating.
“Our innovative process recycles 85% of water, requires no arable land, and emits 200 times less CO₂ than traditional protein sources,” Mohamed explains. Their flagship products—RubiPro (a vegan meat binder alternative to Methylcellulose) and CheesePro (an organic protein-rich enhancer that is colorless, odorless, and tasteless)—might finally deliver vegan cheese that doesn’t have the texture of rubber erasers.
Scaling Challenges: Can Alternative Protein Options Keep Up?
AlProtein’s AI-powered approach is changing the microalgae and floating plants narrative fast. They’re proving that the former underdog could actually be the MVP of sustainable protein.
The stats are almost suspiciously impressive:
- 60%+ nutritional yield (while beef offers a pathetic 27%)
- No GMOs or synthetic additives
- Saves enough water annually to fill 99 Olympic pools (Michael Phelps not included)
Consumer Acceptance and Price Competitiveness
Of course, great stats don’t mean much if consumers won’t eat it. And let’s be real—most people treat alternative protein like a blind date… AlProtein skips the awkward date altogether by working behind the scenes at the ingredient level. Sneaky, but effective.
Their AI production keeps costs competitive, which is refreshing in an industry where eating sustainably often requires a trust fund.
Why Are Industry Leaders Paying Attention?
For a company younger than the Will Smith slap heard around the world, AlProtein is already collecting impressive friends. They’ve graduated from the ProVeg Incubator (winning the Judges Award), 500 Global Accelerator, the New Energy Nexus, COP28 Climate Tech Accelerator, and the ChangeLabs Accelerator. They’ve also been part of the MADE program, backed by GIZ. And if that wasn’t enough, they landed a major investment from an Egyptian billionaire after a standout pitch on Shark Tank Egypt.
They’ve secured Letters of Intent across the MENA region and Europe, proving that food manufacturers are hungry for something beyond the tired old pea protein.
Turns out the world is watching. AlProtein recently landed a spot on the prestigious Food Tech 500 list—the FoodTech industry’s “Fortune 500”, recognizing them as one of the leading AgriFoodTech companies worldwide! That’s not all: co-founders Omar and Mohamed also scored a spot on Forbes’ 30 Under 30, proving they’re not just swimming in ponds, but making serious waves in global food innovation.
Regulatory Hurdles and Future Growth
Like anyone trying to revolutionize what humans put in their mouths, AlProtein faces regulatory obstacles. They’re aiming to enter the European market next year and establish a presence across Europe, MENA, and the Gulf within five years.
“We’re introducing a sector where microalgae and floating plants are the new cows, and AI is the new farmer,” AlProtein explains. It’s a bold vision, but remember when people thought sushi was gross? Trends change.
“Our vision is to combat world hunger and leave a positive imprint on our climate,” Mohamed says, casually dropping the fact that their production emits 200 times less CO₂ than beef. By 2030, they aim to reduce emissions equivalent to removing 10,870 cars from roads. Not bad for microscopic organisms that don’t even have driver’s licenses.
How Can You Support?
The AlProtein team emphasizes that awareness is key. Sharing their mission and products with your network helps create demand for sustainable alternative protein. Connecting them with food manufacturers, impact investors, and sustainability advocates can also drive their growth.
At GICA, we’re backing innovations from revolutionaries like AlProtein. Visit gica.community to join us in supporting food innovations that feed humans without destroying the planet. Because saving the world should be on everyone’s plate.
Omar on LinkedIn? Here!
Mohamed on LinkedIn? Here!
