Applications
Eight categories. One ingredient.
Where fresh spirulina is used today and what it can contribute to your product. We are happy to support your development – with chefs & professionals from our network in a joint project, if you wish.
All food images on this overview: own creations, illustrative images.
At a glance
What fresh spirulina can contribute.
CategoryPotential added valueExamples
Ice cream and frozen dessertsColour, creaminess, B12 potential for plant-based flavoursDairy ice cream, vegan fruit and chocolate ice cream, sorbet, frozen dessertBakery and pastaCrumb colour and dough behaviour; users report more stable doughBread, focaccia, buns, fresh pasta, gnocchiSauces, dips and spreadsColour, creaminess, foaming and emulsifying potentialHummus, pesto, dressings, vegan mayo, savoury espumasBeveragesColour and B12 potential, visible differentiationShots, smoothies, oat drinks, chilled RTDs, ice cubes / frozen cubesDesserts and confectioneryIntense colour in light-coloured matrices, creamy textureGanache, cream fillings, pudding, sweet espumas, glazes, decorationsDairy and dairy alternativesColour, nutritional value, textureYoghurt and yoghurt alternatives, creams, dessertsPlant-based and savouryTexture and binding; roasted and umami potential when fryingPatties, fritters, fillings, toppingsCatering and hospitalityVisibly enhanced dishes from a few cold base preparationsBowls, creams, dips, espumas, desserts, ice cream counterIn practice
Fresh spirulina in practice.
Customers, chefs & professionals
Also: ice cream at dito Café & Eis Hamburg.
BlaBlu product photos: © HC-LIM GmbH, Wendenstr. 130, 20537 Hamburg, Germany.
Own creations
Illustrative images.
Samples & specification
Request samples and specification.
Tell us what your product needs to do – we will send you samples with specification and support your development from Hub Dresden.
What you get from us
- Samples with specification and product data sheet
- Recipe suggestions from the ALGENWERK recipe lab
- Kitchen induction or a pilot-plant session at Hub Dresden
- Cost and nutrition calculation for your end product
- Development support – with chefs & professionals from our network, if you wish
