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New Plant-Based Alternative: SimpliiGood’s Spirulina Smoked Salmon Set to Launch

Key Points

A startup named SimpliiGood is pioneering a novel smoked salmon substitute crafted from spirulina, a nutrient-rich algae. This innovative product mimics the appearance, taste, and texture of traditional salmon while being rich in protein. Recently, SimpliiGood secured $4 million in funding to enhance its commercial production capabilities. With approval from the European Union and ongoing processes for FDA clearance, this spirulina-based salmon is anticipated to reach retail locations within the next six months.

A recent study conducted by researchers at the University of Sydney, published in the journal Nature Communications, indicates that nations with the highest consumption of plant-based proteins tend to enjoy longer life expectancies. While the research emphasized traditional sources like beans, lentils, and tofu, it also reflects positively on emerging companies like SimpliiGood by AlgaeCore Technologies, advocating for plant-derived alternatives such as their smoked “salmon.”

In April, SimpliiGood announced progress in enhancing the commercial scale of its plant-based smoked salmon made from “highly nutritious spirulina,” made possible by the recent funding boost of $4 million.

For those unfamiliar, spirulina is described by the company as an algae that stands out as one of the richest plant-based protein sources globally.

In terms of protein content, WebMD reports that spirulina comprises approximately “65% to 70% protein,” sourced largely from phycocyanin—the pigment that grants it its distinctive blue-green hue.

For comparison, one can obtain about 17.3 grams of protein per 100 grams of firm tofu and as much as 57.5 grams of protein in 100 grams of dried spirulina.

Interestingly, you might wonder how a product from blue-green algae can embody a pink hue similar to salmon.

The answer, according to SimpliiGood, lies in its production process. The company explains that it decolorizes spirulina by extracting the green chlorophyll while still repurposing it as a valuable ingredient in supplements or as a natural colorant. The salmon alternative gets its pale pink color from carotenoid pigments inherent to spirulina.

To replicate the texture of smoked salmon, SimpliiGood consolidates the remaining mass of spirulina into a “high-moisture texturized vegetable protein,” resulting in a product that features a smooth yet fibrous consistency and a natural glossy finish reminiscent of traditional smoked salmon.

Founded in 2014, SimpliiGood has dedicated nearly a decade to refining its spirulina offerings. Their collaboration with International Flavors & Fragrances in 2023 aims to enhance the taste and aroma profile of their products. The recent funding is described as a crucial milestone that will facilitate the company’s transition to ramping up the “commercial output of its texturized fresh spirulina,” branded as Simplii Texture.

This strategic move, combined with an influx of capital, is expected to increase production capacity to several hundred tons annually. For every kilogram of Simplii Texture produced, the company claims it can generate as much as four kilograms of its plant-based smoked salmon.

“Creating our texturized protein does not necessitate complex and expensive machinery, like 3D printers,” explained Baruch Dach, the CTO and co-founder of AlgaeCore. He elaborated that a straightforward process involving fresh, undried spirulina and a limited number of natural ingredients is employed, utilizing equipment similar to a pasta roller.

Additionally, the company has secured EU regulatory approval and is undertaking pilot production in Europe and Israel, positioning itself closer to mainstream grocery outlets.

According to CEO Lior Shalev, as global salmon populations face severe pressures from overfishing, their spirulina-based smoked salmon provides a timely and sustainable alternative. He asserts that their product replicates the authentic look, texture, and taste of real salmon and has garnered positive feedback and market interest.

Moving forward, the company is working to secure FDA approval in the United States and expects its spirulina-based smoked salmon to appear in retail spaces under private label brands within the next six months.

Source
www.foodandwine.com