SimpliiGood unveils a chicken schnitzel microalage analogue

SimpliiGood has unveiled a chicken schnitzel analogue composed primarily of the microalgae spirulina that puts it nutritionally on par with animal-based proteins.

The plant-based version of a breaded cut of chicken not only takes on the appearance, flavour, and structure of real chicken breast but also possesses a naturally dense nutritional profile that could outpace real chicken, that SimpliiGood by AlgaeCore Technologies said.

Catering to the meatless meat category, the novel cut is composed of 80% pure, fresh, minimally processed spirulina, to which is added prebiotic fibres.

SimpliiGood said the new adaptation offers health and environmentally conscious consumers a highly nutritious, clean-label, alternative to chicken and brings a way to consume highly concentrated microalgae. The business believes it will also be instrumental in edging the industry closer to a meaty umami experience and enjoying plant-based alternatives.

Lior Shalev, CEO and co-founder of SimpliiGood said following cultivation of fresh spirulina, they began to think of ways of taking the formulation of the 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,” Shalev said. “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. The company asserts that in this form the blue-green algae is delivered with the highest, and most highly bioavailable, nutrient content. SimpliiGood stresses it has no off-flavours or aromas, and opens the ingredient to a world of new, better-for-you food and beverage innovation.

“Leveraging the unique properties of fresh spirulina on our proprietary texturising 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 concentration of protein to being a clean-label potential to replace thickeners, stabilisers, emulsifiers, binders, and texturisers in multiple applications. Plus, our naturally colour-free version is an excellent replacer for synthetic colourants.”

Baruch Dach, SimpliiGood’s founder and CTO explained that the creation – starting from a minced prototype to recreating whole a chicken breast filet in both succulent texture and appearance – gives formulators a “blank canvas to add whatever flavours 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,” he noted.

The SimpliiGood chicken breast analogue offers a nutritionally dense bite that even surpasses that of real chicken owed to the inherently nutritious profile of fresh spirulina. “100 grams of SimpliGood spirulina microalgae provides the equivalent of 200 grams of real chicken in protein load,” explains Dach. “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. By consuming less while gaining more, it also contributes to reducing waste and energy consumption, streamlining the supply chain, and minimising the overall downstream carbon footprint.”

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

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