Spirulina Smoked Salmon Goes Commercial After EU Nod and $4M Boost

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Spirulina-based seafood alternative from SimpliiGood takes a bold leap into mainstream markets, redefining fish with microalgae tech

A new wave of seafood is hitting the shores and this one never swam a day in its life. Israeli FoodTech firm SimpliiGood by AlgaeCore Technologies is officially scaling commercial production of its plant-based spirulina smoked salmon made entirely from spirulina, the vibrant green microalgae best known for smoothies, supplements, and now, apparently, seafood.

Source: SimpliiGood by AlgaeCore Technologies - Spirulina Smoked Salmon

With fresh EU approval in its pocket, $4 million in new funding, and pilot trials already underway in Europe and Israel, SimpliiGood isn’t just flirting with disruption—it’s filleting the seafood industry wide open. The secret? Spirulina. A fast-growing, nutrient-dense algae that’s rich in protein, beta-carotene, iron, and—thanks to a nifty bit of biotech—suddenly pink and silky, just like salmon.

Let’s be clear, this is not your average fish-free fish. AlgaeCore’s dual IP-protected technologies are doing something entirely new. The first strips spirulina of its trademark green chlorophyll, isolating valuable antioxidants and leaving behind a carotenoid-rich base. The second turns that mass into a fibrous, high-moisture, salmon-esque slice with all the visual flair and mouthfeel of the real thing, with no extrusion or 3D printing required.

Each kilo of Simplii Texture, the company’s new hero ingredient, can be transformed into 3 to 4 kilos of smoked salmon analog. That’s a protein multiplier worth noting in a world increasingly fed up with over-fishing and marine degradation. And it’s catching on. The product is already in pilot phases with food manufacturers in Germany, Italy, Switzerland, Holland, and Israel, with retail-ready private-label versions expected to launch within six months.

Source: SimpliiGood by AlgaeCore Technologies - Spirulina Smoked Salmon

But the sustainability story is just as compelling as the sensory one. Grown in sun-drenched Israeli desert greenhouses, AlgaeCore’s spirulina harvests every 24 hours, uses 98% recycled water, and eats carbon for breakfast. This is food from the future, powered by the sun and rooted in the sand.

CTO Baruch Dach sums it up: “No complex equipment needed. Just fresh, undried spirulina and a few natural ingredients. It’s smoked salmon, minus the fish and the fuss.”

For traditional fish manufacturers looking to diversify, this tech offers plug-and-play simplicity. For consumers, it's smoked salmon without the baggage. No mercury. No bycatch. No guilt. Just clean-label nutrition and a soft entry point into the algae aisle.

With the EU giving the go-ahead for Simplii Texture as a non-novel ingredient, AlgaeCore now has its sights set on US-FDA clearance. Meanwhile, it’s already producing dozens of tons per month at its commercial facility. And with its strategic tie-up with Haifa Group streamlining nutrients for cost-efficient spirulina growth, the price point is trending in the right direction too.

So, is spirulina salmon the new tofu tuna? Watch this space. Because if you can roll it like pasta, slice it like fish, and serve it with capers, who’s to say the fish ever mattered?

Welcome to the age of intelligent protein. And yes, it’s green.

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