Fresh spirulina offers food producers innovative solutions
CLEAN LABEL, LESS SUGAR, FEWER ADDITIVES – BUT WITHOUT COMPROMISING FUNCTION
Food manufacturers today face a key conflict of objectives:
Recipes should become more natural – while maintaining the same stability, creaminess, and sensory quality.
This is precisely where classic reformulation approaches reach their technological limits.
Why Reformulations Often Fail
In the day-to-day work of product development, this conflict of objectives frequently leads to familiar problems:
- Unstable emulsions with reduced emulsifiers
- Watery textures when fat or sugar is reduced
- Sensory losses despite additional stabilizers
- More additives instead of fewer
- Time-consuming rework and delayed market launches
Clean labeling quickly becomes a development risk – instead of a competitive advantage.
Fresh spirulina acts as a biological functional system – not as a typical additive
Fresh spirulina performs key techno-functional tasks directly in the product –
without E-numbers, without synthetic emulsifiers, and without compromising sensory quality.
The key lies in the microalga’s natural EPS functional matrix, which naturally enhances texture, emulsion, and stability.
Proven results in real-world applications
- Up to 70% fewer chemical additives
- Up to 30% less sugar
- 100% functional fat replacement
- 97% sensory acceptance (Blind taste test, Neubrandenburg University of Applied Sciences, 2025)
- Improved Nutri-Score ranking (up to +2 levels)
- 5-week shelf life at +4°C
Without loss of function. Without compromising sensory quality.
„In a ganache, the blend works perfectly with fresh spirulina, adding creaminess without any extra sugar.“
Sarah Gierig, CEO & Chocolate-Sommelière
ALGENWERK – YOUR PARTNER FOR TECHNOLOGICAL EXCELLENCE & INDUSTRIAL-SCALE QUALITY
- World’s largest supplier of fresh spirulina biomass
- Available year-round with consistent quality and purity
- 100% natural – no additives, antibiotics, or pesticides
- Sustainably produced in Germany
- ISO 9001 certified and fully traceable
Production site in Dresden-Hellerau with a production volume of 30,000 liters
Consumer Acceptance – 97 % find fresh Spirulina neutral in taste
A key advantage for its use: Fresh spirulina is sensorially neutral. In blind taste tests conducted by Neubrandenburg University of Applied Sciences (2025), 97% of participants rated the taste as mild or neutral, while dried products were often described as bitter. This means that fresh spirulina can be used in higher doses without overpowering the taste of other ingredients – a crucial requirement for optimizing the Nutri-Score in products that must be both healthy and delicious.
„My spirulina experience was great. The fresh algae has a very subtle taste compared to the powder.“
Eva-Maria Straub, Blogger, NaturallyRawsome
Learn more about the benefits of fresh spirulina for your food production
Rethink fat and sugar 100% with fresh spirulina
How fresh microalgae enable creamy, stable products without animal fats and with less sugar.
Clean label reimagined – 5 ways food designers can naturally replace additives with fresh microalgae
How the EPS matrix of fresh Spirulina replaces emulsifiers, stabilizers and colorants, ensuring that formulations remain clean, stable and sensorially convincing.
