This Algae-Based ‘Salmon’ Could Be the Next Big Thing in Plant-Based Seafood

Researchers from the University of Sydney recently published a study in the journal Nature Communications that showed countries with the highest consumption of plant-based proteins tended to have the longest life expectancies. Although the study specifically highlighted sources like beans, lentils, and tofu, this data bodes well for companies like SimpliiGood by AlgaeCore Technologies, who want you to start eating smoked “salmon” made of something entirely different than fish. 

In April, the brand released a statement explaining that it is advancing the commercial production of its plant-based smoked salmon made of “highly nutritious spirulina” thanks to a brand-new $4 million round of funding.

If you're wondering, “What on Earth is spirulina?” the company explains on its website that “Simply put, spirulina is an algae. It’s one of the most nutrient-dense, plant-based sources of protein on the planet.” 

Now, if you're wondering about the protein content, WebMD states that “protein makes up 65% to 70% of its content,” primarily derived from phycocyanin, the pigment responsible for its signature blue-green color.

For context, you can get about 17.3g of protein in 100g of firm tofu. You can get about 57.5g of protein in 100g of dried spirulina. 

And we bet you have one more question that goes something like, Then how is this “salmon” pink if it's made from blue-green algae? 

Well, the company has an explanation for that, too. It noted that it decolorizes spirulina by separating the green chlorophyll. But don't worry, it still uses it. “Rich in antioxidants and micronutrients, this high-value sidestream is redirected into supplements or as a natural food colorant,” the company explained. “The salmon replica’s pale pink hue is expressed through the remaining carotenoid pigment naturally present in spirulina.”

It then mimics the texture by consolidating the remainder of the spirulina's mass into a “high-moisture texturized vegetable protein. The result is a silky yet fibrous structure of the analog presenting the same natural glossy finish as smoked salmon.”  

SimpliiGood, founded in 2014, has spent the last decade perfecting its spirulina and further pushed boundaries with its partnership with International Flavors & Fragrances in 2023 to enhance the flavor and aroma of the product. The company states that its new round of funding is a major step that will allow it to transition to a higher-level “commercial output of its texturized fresh spirulina branded Simplii Texture.” 

This transition and flow of fresh cash will enable the company to ramp up production to hundreds of tons per year. Now, for every kilogram of Simplii Texture, the company claims it can produce up to four kilograms of its plant-based smoked salmon.

“No complex and expensive equipment, such as 3D printers or extrusion equipment, is required to craft our texturized protein,” Baruch Dach, the CTO and co-founder of AlgaeCore, shared. “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.”

Plus, the company added that it has received fresh EU regulatory clearance and is conducting pilot production in Europe and Israel, which means it is that much closer to a grocery store near you.

“With overfishing of salmon at a crisis point, our spirulina-based smoked salmon analog is ready for commercial roll-out,” Lior Shalev, the CEO of AlgaeCore, added. “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.” 

According to Shalev, the company is currently in the process of securing US-FDA approval. It expects its first spirulina smoked salmon creations to hit retail shelves under private label brands within the next six months.