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Spirulina smoked salmon goes commercial
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Friday, 25 April, 2025, 14 : 00 PM [IST]
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Raanana, Israel
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Spirulina innovators SimpliiGood by AlgaeCore Technologies, Ltd., is advancing to commercial production of its 100% plant-based smoked salmon analog composed of highly nutritious spirulina microalgae.
Backed by $4 million in new funding, fresh EU regulatory clearance, and with pilots underway in Europe and Israel, the company is now bringing one of the most sustainable proteins to the mainstream market—reimagined as the world’s favorite fish.
With the launch of its full-scale industrial manufacturing line, the company has transitioned to commercial output of its texturised fresh spirulina branded Simplii Texture. This enables the company to ramp up production of its breakthrough ingredient to hundreds of tons per year, allowing them to confidently meet an anticipated wave of demand for its novel smoked salmon analog.
The company began as a cultivator and enricher of fresh, high-value food- and supplement-grade spirulina for B2B and B2C product makers, food service, and retailers. The company expanded into the food-tech arena giving its raw material an added role as a texturiser. Its proprietary platform can transform fresh spirulina into a range of fish alternatives that are naturally rich in protein, sustainable, and boast an excellent nutritional profile.
Baruch Dach, CTO and co-founder of AlgaeCore, said, “No complex and expensive equipment, such as 3D printers or extrusion equipment are required to craft our texturised protein. Our fresh, undried spirulina and a few natural ingredients are combined and passed through a machine that resembles a pasta roller to produce our spirulina-based smoked salmon in a simple process.”
Its state-of-the art commercial facility is already primed to produce dozens of tons of texturised spirulina over the next few months. Each 1kg of Simplii Texture can be transformed into 3-4kg of its plant-based clean-label smoked salmon delicacy.
At the heart of its innovation are dual IP-protected technologies that enable the creation of its salmon analog. The first is a decolorisation tech that separates the green chlorophyl component from the spirulina. Rich in antioxidants and micronutrients, this high value sidestream is redirected into supplements or as a natural food colorant. The salmon replica’s pale pink hue is expressed through the remaining carotenoid pigment naturally present in spirulina.
SimpliiGood’s second texturising technology consolidates the remaining mass into a high-moisture texturised vegetable protein. The result is a silky, yet fibrous structure of the analog presenting the same natural glossy finish as smoked salmon. The finished product offers consumers the same sensory experience of biting into real smoked salmon, with full nutrition plus a welcome, spirulina boost.
The salmon-like creation offers a concentrated natural source of whole protein (up to 70%) and nutrients, including iron and beta-carotene. The spirulina content can be tailored to meet the client’s preferences, comprising anywhere from 40% to 100% of the end product. Other ingredients include rice flour, tapioca, oil, and spices.
Its solution can seamlessly plug into even the most traditional production lines. This makes it easy for food manufacturers to branch into alternative protein production, or to reformulate existing product lines with a nutritious spirulina upgrade. Simplii Texture is also appealing to fish product manufacturers seeking opportunities to diversify into plant-based alternatives. There is currently a global drive to ease the mounting strain on marine populations due to overfishing.
Lior Shalev, AlgaeCore CEO and co-founder, said, “With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out. 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. Simplii Texture has gained regulatory approval in Europe as a non-novel ingredient and completed the pilot phase. Production is up to scale the ingredient is currently in the process of securing US-FDA approval.”
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