Cold
Colour, function, B12
Add after the last heating step; the colour is largely stable up to about 45 °C. Keep colour-intensive products protected from light. Whether to add it cold is decided by your HACCP plan.
Application 6 of 8
Dairy & dairy alternatives with fresh spirulina
In dairy products and their alternatives, fresh spirulina can contribute colour, nutritional value and texture.
- Cold
At a glance.
- Potential added value
- Colour, nutritional value, texture
- Examples
- Yoghurt and yoghurt alternatives, creams, desserts
- Colour range
- TurquoiseLight, high-fat, cold matrix
For product development
The right method.
We are happy to support your product development – if you wish, together with chefs & professionals from our network in a joint project. All processing notes →
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
