This collaboration could signify a significant advancement in the plant-based meat industry: a meat alternative primarily composed of a single ingredient. As consumers grow increasingly interested in products with fewer, recognizable ingredients, the plant-based market has adapted. Brands like Lightlife have invested considerable effort into minimizing their ingredient lists and enhancing the clarity of their product components. Some companies, such as Everything Legendary, have originally developed their products with these principles in mind. However, the only plant-based meat alternatives that come close to featuring just one main ingredient are traditional options like tofu, tempeh, and seitan—though critics might argue that these options bear little resemblance to actual meat.
Spirulina, a blue-green microalgae, is not particularly meat-like either, but numerous companies are exploring innovative methods to process it, improve its flavor and texture, and transform it into a more versatile ingredient. SimpliiGood, founded in 2015, has worked to develop this sustainable and nutritious microalgae into appealing products. Currently, SimpliiGood offers a variety of spirulina-based items in Israel, including burgers, chicken nuggets, popsicles, ice cream, crackers, and beverages, as noted in the partnership announcement.
“Our spirulina can serve as a complete substitute for animal-based protein or can be seamlessly incorporated into existing food products as an added-value ingredient, thanks to its neutral flavor and preserved nutritional value,” stated Lior Shalev, CEO and Co-founder of Algaecore, in a written statement. “This project represents an exciting milestone in our company’s product line expansion as we venture into the fish substitute market.”
The salmon alternative can be created using two IP-protected technologies developed by SimpliiGood. One involves the company’s texturization platform, which can produce salmon-like chunks from the microalgae that mimic the mouthfeel of fish. The other utilizes the beta carotene pigment naturally found in spirulina to replicate the pink-orange hue of salmon. Given that spirulina has long been celebrated for its natural blue pigment, this technology demonstrates SimpliiGood’s ambition to explore broader applications of the microalgae.
The role of IFF in this partnership is crucial as well. Spirulina is notorious for its unpleasant bitter taste and fishy odor, particularly in its powdered form. While several companies are working on processing the microalgae to mitigate these flavors, most players in the spirulina industry currently produce an ingredient that is incorporated into larger products or recipes. Since SimpliiGood’s smoked salmon will consist entirely of spirulina, a significant amount of flavor technology is essential to create an authentic taste and aroma. The ingredient powerhouse has a vast array of food technology at its disposal. IFF is recognized as a leader in natural flavors and has also gained significant access to high-tech ingredients through its recent merger with the former DuPont Nutrition & Biosciences division. Although it’s uncertain what specific ingredient technologies will be required to make algae resemble smoked salmon in appearance, taste, and texture, IFF is likely well-equipped to handle the challenge.
If this partnership succeeds in creating a viable spirulina salmon alternative, it could reinforce IFF’s position in the plant-based flavoring sector. It would also highlight spirulina’s potential as a sustainable and nutritious food ingredient, potentially altering the way future manufacturers and consumers perceive the ingredients necessary for plant-based food, including the role of calcium citrate without d.