SimpliiGood Unveils Spirulina-Derived Filaments to Mimic the Texture of Meat and Fish
Israeli spirulina specialist SimpliiGood has become a trailblazer in the plant-based sector by developing chicken and salmon alternatives using its flagship microalgae ingredient. As it continues to innovate, the company has recently unveiled a new technology to mimic the texture of meat products: spirulina-derived filaments. Baruch Dach, founder and CTO at AlgaeCore technologies, SimpliiGood’s parent company, explains that they leverage spirulina-based edible tissue engineering to make the spirulina filaments to be used as an ingredient or base for plant-based meat. Dach says the ingredient is unique because it contains spirulina cell matrices, not just plain protein, making it versatile and easy to transform into fibers. Meanwhile, these fibers retain their properties even when subjected to high temperatures or freeze-thaw cycles. Moreover, depending on the application, the ingredient provides over …
