SimpliiGood Launches Spirulina-Based Smoked Salmon

SimpliiGood, backed by $4 million in funding and EU regulatory approval, has commenced commercial production of its spirulina-based smoked salmon. This innovation addresses sustainability in seafood, offering a plant-based alternative that meets rising consumer demand while potentially easing pressure on marine ecosystems.

Original excerpt: “With overfishing of salmon at a crisis point, our spirulina-based smoked-salmon analog is ready for commercial rollout,” states Lior Shalev…

Source: Food Engineering