© SimpliiGood
Backed by $4 mllion in new funding, fresh EU regulatory clearance, and with pilots underway in Europe and Israel, the company says it is now launching its full-scale industrial manufacturing line, enabling them to ramp up production to hundreds of tonnes of the product, which is called Simplii Texture, per year.
AlgaeCore 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.
“No complex and expensive equipment, such as 3D printers or extrusion equipment, are required to craft our texturised protein,” explains Baruch Dach, CTO and co-founder of AlgaeCore in a press release. “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.”
AlgaeCore’s state-of-the art commercial facility is already primed to produce dozens of tonnes of texturised spirulina over the next few months. Each kilo of Simplii Texture can be transformed into 3-4 kg of its plant-based clean-label smoked salmon delicacy.
Twin technological breakthroughs
At the heart of AlgaeCore’s innovation are dual IP-protected technologies that enable the creation of its salmon analogue. The first is a decolourisation 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 colourant. 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 analogue presenting the same natural glossy finish as smoked salmon. The company claims that the finished product offers consumers the same sensory experience of biting into real smoked salmon, with full nutrition. plus a spirulina boost.
The salmon-like creation offers a concentrated natural source of whole protein (up to 70 percent) 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 percent of the end product. Other ingredients include rice flour, tapioca, oil and spices.
AlgaeCore’s 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. Simplii Texture is also appealing to fish product manufacturers seeking opportunities to diversify into plant-based alternatives.
“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analogue is ready for commercial roll-out,” states Lior Shalev, AlgaeCore CEO and co-founder. “Our creation embodies the same look, mouthfeel, and great flavour 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.”
Simplii Texture is currently in pilot trials with a number of food manufacturers in Germany, Italy, Switzerland, Holland, and Israel. The company projects the first spirulina smoked salmon creations under private label brands will hit the retail shelves within the next six months.
