Innovative plant-based smoked salmon launching in January

SimpliiGood is redefining sustainable protein by turning solar-powered, desert-grown spirulina into whole-cut alternatives like plant-based smoked salmon.

Founder and CTO Baruch Dach explains how spirulina’s unique biology enables it to efficiently convert solar energy into complete protein while maintaining a structure similar to muscle fiber.

Baruch breaks down how the controlled desert environment, powered by renewable energy, allows for scalable, clean, and climate-resilient food production. The conversation dives into how spirulina’s natural properties make it an ideal base for delicate proteins like fish, something many plant-based brands struggle to replicate.

With spirulina at the centre of their innovation, SimpliiGood is pushing the boundaries of clean-label, nutrient-rich protein alternatives.

 SimpliiGood’s smoked salmon is set to launch in January, targeting restaurants, bagels, and sushi markets. Initial sales will be in Israel, expanding to Western Europe, with plans to register with the FDA for a US launch.

The company positions itself as an ingredient supplier in the plant-based and hybrid markets, aiming to provide products that create a satisfying consumer experience, whether they are entirely plant-based or contain small amounts of fish or meat.