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SimpliiGood Pursues a Better Chicken Analog - algaeplanet.com

SimpliiGood Pursues a Better Chicken Analog

 Seagriculture EU 2024
SimpliiGood Better Chicken Analog

Microalgae innovator SimpliiGood introduces nutritionally dense plant-based chicken nuggets. Credit: Nimrod Genisher

Israeli-based spirulina food-tech innovator, SimpliiGood by AlgaeCore Technologies Ltd., has unveiled a breaded chicken cutlet analog composed primarily of spirulina. The plant-based version of a breaded cut of chicken not only takes on the appearance, flavor, and structure of real chicken breast but also possesses a naturally dense nutritional profile that compares favorably with real chicken.

Catering to the growing field of “meatless meat,” the novel cut is composed of 80% pure, fresh, minimally processed spirulina microalgae, to which is added prebiotic fibers. The new adaptation offers health and environmentally conscious consumers a highly nutritious, clean-label, alternative to chicken nuggets and edges the industry closer to satisfying the craving for a meaty “umami” experience.

Beyond the boundary

“We started out as cultivators of fresh spirulina,” says Lior Shalev, CEO and co-founder of SimpliiGood. “But then we began to think of ways we can take the formulation of this ingredient beyond the boundary of the capsule matrix and into the mainstream of the plant-based food landscape. Microalgae such as spirulina is a high-value and eco-friendly alternative protein source. That’s how we evolved into spirulina innovators.”

SimpliiGood prides itself as the first start-up to cultivate and formulate with 100% pure, raw, fresh spirulina that is flash-frozen as opposed to the dried, powdered form currently dominating the market. It has no off-flavors or aromas, opening it to a world of new, better-for-you food and beverage innovation.

Pioneering colorless spirulina

“Leveraging the unique properties of fresh spirulina on our proprietary texturizing platform addresses the problematic sensory challenges while enhancing its potency and functionality,” says Shalev. “This broadens its applications beyond the exceptional nutritional profile and high concentration of protein to being a clean-label potential to replace thickeners, stabilizers, emulsifiers, binders, synthetic colorants, and texturizers in multiple applications.”

The start-up’s technology for mimicking whole-muscle animal protein uses spirulina as the main component, transforming it into a satisfying whole cut clean of toxins, pesticides, hormones, heavy metals, and environmental pollutants.

Baruch Dach, SimpliiGood’s founder and CTO explains that its creation has been a work in progress. “Starting from a minced prototype to achieving the next level of complexity: recreating a whole chicken breast filet in both succulent texture and appearance,” says Dach. “It possesses a completely neutral taste, giving the formulator a ‘blank canvas’ to add whatever flavors are desired. One can also use it as the basis for a hybrid product, infusing a minimal dose of real chicken into the spirulina matrix, or apply it as an extender, to support and nutritionally enhance ground meat formulations.”

The launch of SimpliGood’s chicken breast analog follows the successful introduction of its vegan 95% spirulina based smoked salmon replica last year. The company projects the product will be rolled out commercially in the coming year.

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Seagriculture USA 2024



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