Israeli food-tech innovator, SimpliiGood by AlgaeCore Technologies has introduced a chicken schnitzel analog composed primarily of the high-protein microalgae ingredient 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 could outpace that of real chicken,” affirms SimpliiGood. 

The company believes this could solve one of the biggest hurdles of the alternative-protein movement, notably taste and texture, which SimpliiGood says is not quite there yet when it comes to current plant-based options on the market.

Speaking to Food Ingredients First, Baruch Dach, founder and CTO of SimpliiGood, says spirulina has been marketed for over 30 years as a superfood, which is what spurred current demand. 

“The traditional spirulina supplement and superfood segment has been stagnant for some time due to poor product-market-fit and value retardation caused by lack of standardization and mal-processing.”

A new adaptation of meat
Dach says people are starting to look beyond the product label. 

“We can now create something that is on par with chicken nutritionally or can even outdo chicken in all aspects. We believe this innovation will generate a lot of buzz. It is a glimpse into the future of food.”

Catering to the growing field of “meatless meat,” the novel cut is composed of 80% pure, fresh and minimally processed spirulina enriched with prebiotic fibers. 

The new adaptation offers health and environmentally-conscious consumers a highly nutritious, clean label alternative to chicken. It brings a new point of versatility to how the highly concentrated nutrition of microalgae can be consumed. 

It will also be instrumental in edging the industry closer to satisfying the palate’s craving for a meaty “umami” experience and heightening the enjoyment of plant-based alternatives.

Optimizing spirulina 
The company started as cultivators of fresh spirulina, explains Lior Shalev, CEO and co-founder of SimpliiGood. 

“We began to think of ways to take the formulation of this highly sought ingredient beyond the boundary of the capsule matrix and into the mainstream of the plant-based food landscape. Spirulina is a high-value and eco-friendly alternative protein source. That’s how we evolved into spirulina innovators.”

Spirulina is heralded as “a powerhouse of plant-based goodness” due to its rich composition of whole protein, vitamins and minerals. It is a particularly good source of iron, calcium, B vitamins, essential fatty acids and antioxidants, making it a highly desirable supplement choice for a broad population of consumers. 

SimpliiGood is the first start-up to cultivate and formulate with 100% pure, raw, fresh spirulina that is flash-frozen instead of the dried, powdered form currently dominating the market. 

The company underscores that the blue-green algae are delivered with the highest and most highly bioavailable nutrient content in this form. It has no off-flavors or aromas, which opens it up to new food innovations. 

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, explains Shalev. 

“This broadens its applications beyond the exceptional nutritional profile and high protein concentration to become a clean label to potentially replac thickeners, stabilizers, emulsifiers, binders and texturizers in multiple applications. Our naturally color-free version is also an excellent replacer for synthetic colorants.” 

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. 

Absorbing flavors
Dach explains that its creation has been a work in progress.  

“Starting from a minced prototype to achieving the next level of complexity of recreating a whole chicken breast filet in both succulent texture and appearance,” he notes.

“It possesses a completely neutral taste, giving the formulator a ‘blank canvas’ to add whatever flavors desired. One can also use it as the basis for a hybrid product, infusing a minimal dose of real chicken into the spirulina matrix to give a more authentic chicken experience.”

Beyond attaining the desired sensorial properties, one of the most significant hurdles in producing plant-based alternatives is incorporating sufficient protein and nutrients to bring them nutritionally on par with animal-based proteins.

“One-hundred grams of SimpliGood spirulina microalgae provides the equivalent of 200 g of real chicken in protein load,” Dach says. 

“Each cut packs in 30% highly bioavailable protein. Combined with its rich natural makeup of micronutrients, it offers a potent alternative to animal protein with exceptional nutritional value. Consuming less while gaining more also contributes to reducing waste and energy consumption, streamlining the supply chain and minimizing the overall downstream carbon footprint.”

Scale up “on track”
The debut of SimpliGood’s chicken breast analog follows the successful introduction of its vegan 95% spirulina based smoked salmon replica last year. The company envisions that product will be rolled out commercially in the coming year.

SimpliiGood is a vertically integrated company that cultivates its spirulina in greenhouse ponds within the desert region of Israel. It is currently ramping up its capacity to produce 250 metric tons of spirulina per year, with a harvest every 24 hours, making it a highly commercially viable plant-based protein source. The company also moved to a new lab and headquarters in Ra’anana, Israel. 

SimpliiGood recently joined forces with international plant nutrition giants Haifa Group in a move to further bolster its supply chain and leverage its ready-to-use nutrient mixtures for wider commercial production. The move will help ensure security and price stability for its raw material’s reliable, consistent supply and boost the time-to-market of microalgae innovations.