Simpliigood, a producer of microalgae-based protein products founded by AlgaeCore, has announced that its plant-based smoked salmon alternative is advancing toward commercial production.
Texturized fresh spirulina, a key ingredient in the product, has just gained regulatory clearance from the European Food Safety Authority (EFSA) as a non-novel ingredient. Meanwhile, Simpliigood has secured a $4 million grant from the Israel Innovation Authority, and pilots are underway in Europe and Israel.
With the launch of a full-scale industrial manufacturing line, Simpliigood has transitioned to commercial output of its texturized fresh spirulina, branded as Simplii Texture. This will allow the company to produce hundreds of tons of the ingredient per year, meeting the anticipated demand for its smoked salmon alternative.
A kilogram of Simplii Texture can be transformed into 3-4 kilograms of plant-based smoked salmon. The process reportedly does not require complex techniques such as extrusion or 3D printing; instead, the ingredients are combined and passed through a machine that resembles a pasta roller.
Two innovative technologies
The production of the smoked salmon alternative involves two IP-protected technologies. Firstly, a decolorization process separates the green chlorophyll from the spirulina, leaving the remaining carotenoid pigment to replicate the pale pink hue of salmon. The nutrient-rich chlorophyll sidestream is redirected into supplements or natural food colorants.
Secondly, a texturizing technology consolidates the remaining mass into a high-moisture texturized vegetable protein. This is said to provide a silky but fibrous structure that replicates the glossy finish of smoked salmon.
The salmon alternative reportedly contains up to 70% protein and is rich in nutrients such as iron and beta-carotene. The spirulina content of the end product can be tailored to meet clients’ preferences. Other ingredients in the plant-based salmon include rice flour, tapioca, oil, and spices.
According to Simpliigood, the solution can be seamlessly integrated into even the most traditional production lines, making it easy for food manufacturers to branch into alternative protein production. The first spirulina smoked salmon creations are expected to hit retail shelves under private label brands within the next six months.
“Genuine market share potential”
Simpliigood first announced that it was developing a clean-label, spirulina-based smoked salmon alternative in 2022. Last year, the company unveiled new spirulina-derived filaments that mimic the texture of meat and fish products.
Later in 2024, Simpliigood revealed that its spirulina-based smoked salmon would most likely launch in Europe in 2025. The company is also currently in the process of securing FDA approval for Simplii Texture in the US.
Spirulina is said to grow rapidly and abundantly, and can be harvested every 24 hours. Over 98% of the water used in AlgaeCore’s cultivation process is recycled.
So far, the company has raised over $19 million in seed funding, including a key investment from VC firm NFX.
“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out,” said AlgaeCore CEO and co-founder Lior Shalev. “Our creation embodies the same look, mouthfeel, and great flavor as real salmon. It is already receiving outstanding reviews and traction, demonstrating genuine market share potential.”
