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Israeli food-tech company AlgaeCore Technologies, owner of Spirulina innovator SimpliiGood, has moved to commercial production of its 100% plant-based smoked salmon analogue, made from spirulina microalgae.

Backed by $4 million in new funding and supported by regulatory approval from the EU, the company is now preparing to bring its salmon alternative to the commercial market. The announcement responds to concerns around overfishing and growing global demand for sustainable alternative proteins.

With the launch of its full-scale industrial manufacturing line, the company has transitioned to commercial output of its texturized fresh spirulina, branded Simplii Texture, with pilot programmes already underway. This enables the company to ramp up production of its breakthrough ingredient to hundreds of tonnes per year.

AlgaeCore began as a cultivator and enricher of fresh food- and supplement-grade spirulina for B2B and B2C product makers, foodservice and retailers. The company expanded into the food-tech arena giving its raw material an added role as a texturizer. Its proprietary platform can transform fresh spirulina into a range of fish alternatives that are naturally rich in protein, nutritious and sustainable.

“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,” said Baruch Dach, CTO and co-founder of AlgaeCore.

The company said its streamline process eliminates costly methods, and its commercial facility is already capable of producing dozens of tonnes of Simplii Texture over the coming months. SimpliiGood's plant-based alternative is clean label while aiming to replicate the texture, appearance and sensory experience of traditional smoked salmon.

The product delivers up to 70% complete protein and contains essential nutrients such as iron and beta-carotene. The spirulina content can be customised to comprise between 40% and 100% of the final product. Additional ingredients include rice flour, tapioca, oils and spices.

“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analogue is ready for commercial roll-out,” said Lior Shalev, CEO and co-founder of AlgaeCore.

“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 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 to hit retail shelves within the next six months.