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.

Israel calls itself an “innovation island,” and according to Raphael Singer — Director of Climate & Sustainability at the Ministry of Foreign Affairs — that title is well earned.

In this in-depth conversation, he explains how a lack of natural resources forced Israel to innovate early, building agriculture, water tech, and climate solutions from the ground up.

He discusses how Israel’s culture of embracing failure is central to its entrepreneurial strength, and why government investment remains critical to sustaining a nation with the world’s highest startup rate per capita. The defence sector’s R&D continues to spill into civilian life, powering everything from food security to climate resilience.

Singer also explores what other nations can learn from Israel’s approach to building a future-ready economy — one rooted in resilience, creativity, and rapid adaptation.

Israel wants the world to know its tech ecosystem remains open, active, and hungry for global partnerships. Collaboration with regional neighbours on issues like water security, climate challenges, and sustainability is seen as a pathway to long-term peace, reinforced by initiatives like the Abraham Accords.

Amos Golan, founder of Chunk, is transforming the way we eat with plant-based whole-cut products that replicate real steak. Offering high protein, low calories, and zero cholesterol, these steaks are produced without gums, stabilizers, or seed oils. The company has quickly gained traction with thousands of food-service partners across North America.

Founded five years ago in Brooklyn, Chunk now has around 50 employees in the US and Israel. Manufacturing takes place in Israel, with products distributed widely throughout the US. Unlike many plant-based brands that focus on ground beef alternatives, Chunk is creating whole cuts like steaks and roasts — providing a juicy, fibrous texture at competitive prices.

Using soy flour and proprietary solid-state fermentation technology, Chunk enhances both texture and flavor while reducing the environmental footprint compared to traditional beef. With plans for nationwide US rollout, partnerships with Whole Foods and AGB, and ambitions to become a regular option for plant-based eaters, Amos Golan and his team are aiming to redefine everyday meals.

For more information visit Chunk