Spirulina specialist SimpliiGood has announced that it will launch its much-awaited spirulina-based smoked salmon in early 2025.
Claimed as the first nutritious whole cut from microalgae, the spirulina smoked salmon offers 40% protein and features a clean label with fewer than ten “kitchen cupboard” ingredients, free from stabilizers and preservatives.
“I can only say that the launch is going to happen in Europe”
We contacted Baruch Dach, founder and CTO at AlgaeCore Technologies, SimpliiGood’s parent company, to get the details of the product and its launch. “At this point, I can only say that the launch is going to happen in Europe, where we see better growth and higher acceptance for alternative products. Relatively, awareness seems higher than in other territories,” he told us.
“The market’s first choice”
The product was initially a single-ingredient salmon containing 95% of the startup’s highly bioavailable spirulina strain. However, Baruch says the new whole cut is a “much tastier and realistic version, which can actually give actual smoked salmon a run for its money.”
SimpliiGood has also developed a spirulina-based chicken that is said to offer the same nutritional profile, taste, and texture as chicken. When asked why to chose salmon for the launch instead of chicken, a product high in demand, Baruch said: “Salmon was actually the market’s first choice, and it makes a lot of sense: market price is higher, allowing price competitiveness, the demand is growing while supply is dwindling.
“Current alternative products still have a long way to go (unlike convenient categories – nuggets and burgers), and there are rising concerns regarding health and sustainability issues associated with it.”
A new form of TVP
SimpliiGood has developed a texturized spirulina platform that delivers four key features to create “amazing” plant-based analogs: unique texture, 100% clean taste, zero off-flavors or odors, and nutritional superiority.
The platform uses edible tissue engineering to transform microalgae cells into filaments, which emulate muscle fibers, creating the texture of plant-based analogs. After the filaments are developed, simple mechanical processes such as blending and pressing allow for the distinct appearance of chicken or salmon.
“Our texturized spirulina is actually a platform that can be transformed and integrated into a wide range of alternative and hybrid meat and fish products, pushing the boundaries of what can be achieved in the plant-based alternative space,” claims Baruch.
SimpliiGood’s platform also isolates spirulina’s native carotenoids and zeaxanthins — the natural red, orange, and purple pigments present within the spirulina usually hidden behind the deep blue-green color — to give the salmon alternative an authentic orange color. It also delivers a neutral taste and scent.
Matching with animal tissue
“Our technology enables us to control and direct the shades of our ingredient. Since they are inherently very close to meat or fish, it is very easy to fine-tune and match with almost any type of animal tissue,” he added.
Regarding the nutritional profile of spirulina analogs, products can offer over 30% protein content, depending on the application. “In terms of nutrition, we are looking at a whole protein source rich in BCAA, especially leucine,” Baruch said. Additionally, spirulina is rich in antioxidants, vitamins, minerals, and iron.
“It was described by some of our clients as ‘the missing link’ of the alternative space”
Another notable advantage is that end products are resilient to heat, freeze-thaw cycles, pressure, and pH variations due to the protein’s “very good water retention qualities.”
“It is a new form of TVP [the platform], which presents unprecedented textures, the cleanest taste, and superior nutritional profile. It was described by some of our clients as ‘the missing link’ of the alternative space.”
Spirulina best sellers
SimpliiGood is a vertically integrated company that cultivates spirulina in greenhouse ponds in Ra’anana, a city in the Central District of Israel. The company harvests and processes its microalgae to create its flagship product, fresh frozen spirulina.
Beyond Israel, the frozen product has recently launched in the US, initially online and in a few specialized health store franchises, “just to feel the waters,” says Baruch. The company also plans to introduce functional products, such as healthy snacks and frozen foods in collaboration with its American partners.
“Spirulina is transitioning, becoming a household name. Within a decade, many food categories will have spirulina-based best sellers, which will improve the global food supply chain for the better, making it more efficient, sustainable, and resilient at the same time. It is now possible to achieve parity and even surpass conventional and popular foods in terms of user experience with 100% plant-based ingredients,” he added.
