AlgaeCore’s Smoked Salmon Alternative Marks New Era in Agritech Innovation

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• AlgaeCore has developed a plant-based smoked salmon alternative using nutrient-rich microalgae, closely mimicking the taste, texture, and appearance of traditional salmon.
• The product offers an eco-friendly solution by reducing reliance on overfished marine stocks, requiring minimal land and water resources, and actively absorbing carbon dioxide during algae cultivation.
• Rich in protein, Omega-3 fatty acids, and free from microplastics and heavy metals, AlgaeCore’s alternative meets growing consumer demand for healthier, cleaner food options.
• Set to launch across health food shops and premium supermarkets in the UK, the innovation is poised to reshape the alternative protein market and advance sustainable agritech practices.

In a remarkable leap forward for sustainable food production, biotech company AlgaeCore has unveiled a plant-based smoked salmon alternative made entirely from algae, reshaping the future of agritech and alternative protein industries.

Developed through years of research and experimentation, the product replicates the texture, appearance, and taste of traditional smoked salmon using nutrient-rich microalgae. 

This breakthrough not only offers a viable option for vegans and environmentally conscious consumers, but also presents a solution to overfishing and the environmental toll of aquaculture.

“Our aim was to create something that didn’t just mimic smoked salmon, but could genuinely replace it,” said Dr Olivia Bennett, Chief Scientific Officer at AlgaeCore. “By using algae, we’ve tapped into a highly sustainable resource that grows rapidly, requires minimal land, and absorbs carbon dioxide.”

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The smoked salmon substitute boasts high protein content, Omega-3 fatty acids, and essential nutrients, all without the use of animal products or ocean resources. 

It is also free from microplastics and heavy metals, which are growing concerns in seafood consumption.

Early taste tests have received rave reviews, with consumers praising its flavour and realistic texture. The product is expected to hit health food stores and high-end supermarkets across the UK later this year.

Agricultural experts see this as a milestone for food innovation. “AlgaeCore has demonstrated how biotechnology can drive both sustainability and culinary creativity,” said Professor James Langford of the Sustainable Food Institute.

As global demand for protein continues to rise, and climate concerns push for greener solutions, innovations like AlgaeCore’s smoked salmon alternative are poised to play a pivotal role in transforming how and what the world eats.