Israeli food-tech company AlgaeCore Technologies, Ltd., through its spirulina-focused brand SimpliiGood, is advancing into full commercial production of a plant-based smoked salmon analog made entirely from fresh spirulina microalgae.
Backed by USD4m in new funding and bolstered by recent regulatory approval in the European Union, the company is poised to introduce one of the market’s most sustainable protein alternatives to a global audience.
The transition from pilot phase to industrial-scale manufacturing marks a critical milestone for AlgaeCore. Its proprietary ingredient, branded as Simplii Texture, is a texturized form of spirulina that can now be produced at volumes of hundreds of tons per year. This scale-up positions the company to meet growing interest from food manufacturers in Europe and Israel, where pilot programs are already underway.
Originally focused on cultivating high-grade spirulina for the food and supplement sectors, AlgaeCore has expanded into the alternative protein space with technology that reimagines spirulina not just as a supplement, but as a core texturizing component for seafood analogs.
The company’s streamlined production process eschews costly methods such as 3D printing or extrusion. Instead, it utilizes fresh, undried spirulina, processed with a handful of natural ingredients through a machine akin to a pasta roller, to produce its smoked salmon alternative.
“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’s commercial facility is already capable of producing dozens of tons of Simplii Texture over the coming months. Each kilogram of this base material yields three to four kilograms of finished smoked salmon analog. This plant-based alternative offers a clean-label, nutrient-rich option that replicates the texture, appearance, and sensory experience of traditional smoked salmon.
AlgaeCore’s innovation is underpinned by two proprietary technologies. The first separates chlorophyll from spirulina, removing its distinctive green hue and redirecting this antioxidant-rich component to use in supplements and natural colorants.
The resulting carotenoid pigment provides the product’s pale pink salmon color. The second technology texturizes the spirulina mass into a high-moisture vegetable protein with a silky, fibrous structure akin to the muscle tissue found in fish.
The smoked salmon analog delivers up to 70% complete protein and contains essential nutrients such as iron and beta-carotene. The spirulina content can be customized to comprise between 40% and 100% of the final product. Additional ingredients include rice flour, tapioca, oils, and spices.
Simplii Texture integrates easily into existing food production lines, allowing traditional manufacturers to pivot toward plant-based alternatives without extensive retooling. The product also offers a compelling solution for companies looking to mitigate their environmental impact and reduce reliance on overfished marine species.
“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out,” said Lior Shalev, CEO and co-founder of AlgaeCore.
“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 received approval in Europe as a non-novel ingredient and is currently undergoing regulatory review by the U.S. Food and Drug Administration. Initial private label products are expected to reach store shelves in Germany, Italy, Switzerland, Holland, and Israel within the next six months.
AlgaeCore’s spirulina is cultivated using natural sunlight in greenhouse ponds located in Israel’s southern desert. The company recycles more than 98% of its water and leverages spirulina’s carbon-absorbing qualities, making it one of the most sustainable agricultural inputs currently in use. Spirulina’s rapid growth cycle—harvestable every 24 hours—further enhances its environmental credentials.
In partnership with the Haifa Group, AlgaeCore has also refined its nutrient formulations to optimize cost and supply chain efficiency. To date, the company has raised over USD19m in seed funding, including the latest USD4m innovation grant from the Israel Innovation Authority, with early backing from venture capital firm NFX.
As global demand for alternative proteins accelerates, AlgaeCore’s spirulina-based smoked salmon represents a scalable, climate-resilient answer to the pressing challenges of overfishing and food sustainability.
Find out more at: https://www.simpliigood.com