Salmon is one of the most polluting foods of all: the idea of creating a "vegan" version of this product among the most consumed in the world was born from the desire for sustainability.
The Israeli brand SimpliiGood has successfully developed an alternative product to smoked salmon, obtained using exclusively spirulina algae. The company, which for years has been involved in the production of vegetable products including drinks, ice cream and meat substitutes, is also launching into the alternative seafood market - an expanding sector given the ever-increasing number of people who switch to a vegetable food but who do not want to abandon certain flavors.
Similar in texture, color and flavor to traditional smoked salmon, the revolutionary product was created in collaboration with the New York multinational International Flavors and Fragrances (IFF). This revolutionary "vegan salmon" derives exclusively from the spirulina algae: also the typical pink-orange color, associated with fish, is rendered by exploiting the natural pigmentation of the plant.
THEspirulina algae (Arthrospira platensis) is a blue-green microalgae rich in proteins that are easily assimilated by our body and in a particular type of vegetable calcium to which anti-cancer properties have been attributed. It is used for the preparation of natural supplements with a purifying and detoxifying effect.
It is, therefore, a real "super-food" of completely vegetable origin, an excellent substitute for proteins from meat or fish. The seaweed used by SimpliiGood is free of polluting elements, grown in a sustainable way by the company, and gives life to a healthy and good product, ideal for those who want to eat well but at the same time impact the environment as little as possible.
Il salmon (with an annual turnover of 5.2 billion dollars) it is one of the most polluting foods in the world: for its production, fish are caught that could be destined for human consumption or that could even remain in the sea, thus avoiding the risk of impoverishment marine ecosystems; in intensive farming, bacteria and infections proliferate, sometimes real epidemics, not to mention the fact that the meat is artificially made pink through the use of chemical carotenoids.
(Read also: Salmon: 10 good reasons not to eat it)
That's why we shouldn't consume it, or we should as much as possible limit consumption to a minimum, if we really can't do without it. Fortunately, many start-ups are moving to create plant-based and sustainable alternatives to fish and seafood, so as to satisfy the palate of fish lovers without causing further damage to the environment.
Only in Israel, in the last year, there were five new start-ups that dealt with alternative seafood: in addition to SimpliiGood we remember Sea2Cell, E-FISHient Protein, Forsea, Wanda Fish and Plantish - the latter launched the first ultra-realistic salmon fillet made entirely with plant ingredients last January, which should go on the market starting in 2024 .
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Source: MAKO Israel
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