Knowledge about microalgae and fresh spirulina.

Mild and fresh, almost neutral – much milder than dried biomass. This lets it blend into many recipes, even at relevant dosages, without dominating the taste.

The minimum shelf life is 5 weeks chilled in the unopened container; frozen, up to 12 months.

Cold, the colour is largely stable up to about 45 °C. Baked, fried or roasted, it turns olive to brown – and roasted and umami notes can develop.

Yes, natural vitamin B12 (cobalamin), analysed separately from pseudo-B12: 36 µg per 100 g SPIRULINA INTENSE. Analytical value of the raw product; natural variations possible.

Spirulina. No additives, preservatives, colourings or flavourings.

Its natural pH is 6–7. In recipes, it can be used from pH 4 to 8; the more acidic, the greener the colour.

SPIRULINA INTENSE in a 170 ml jar, 1 kg pouch or 7.5 kg film bag in a returnable container; SP!RA Essence in a 1 l stand-up pouch. Shipped exclusively in an uninterrupted cold chain at +2 to +7 °C.

According to our life cycle assessment, around 52 l of water and 0.13 m² of land per kg of paste across the entire upstream chain. The cultivation itself does not occupy any farmland.

It is vegan, gluten-free and GMO-free and contains none of the 14 major allergens that require labelling in the EU.

Fresh spirulina is freshly harvested and not dried: the whole biomass comes as a paste, pure and without additives. It tastes mild and fresh, almost neutral – much milder than dried biomass – and has no powdery taste. Most microalgae, by contrast, reach the market dried, as a powder.

For food, beverages and cosmetics. In food, today mainly in eight categories: ice cream and frozen desserts, bakery and pasta, sauces, dips and spreads, beverages, desserts and confectionery, dairy and dairy alternatives, plant-based and savoury products, and catering and hospitality.

Matrix, process and dosage determine the shade – fresh spirulina is not just green. Turquoise in a light, high-fat, cold matrix (ice cream, ganache, oat or rice base), green-blue in an aqueous, neutral matrix (drinks, dips, dressings), green to olive when acidic, baked or cooked (bread, pasta, fruit shots), olive to brown when fried, roasted or extruded – then with roasted aromas instead of colour.

Cold: 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.

Frozen: work in cold, then freeze promptly – the cold protects the colour. Freezing is not a substitute for a microbial reduction step.

Hot: work in before baking, frying or roasting. The colour turns olive to brown, but roasted and umami notes can develop in return.

4 g of SP!RA Essence corresponds to 1 g of SPIRULINA INTENSE. SP!RA Essence is the liquid form for beverages and shots, SPIRULINA INTENSE the paste – homogeneous, smooth, easy to dose.

Chilled at +2 to +7 °C, protected from light and frost. In the unopened container, it keeps for 5 weeks chilled and up to 12 months frozen.

Per 100 g SPIRULINA INTENSE: energy 188 kJ / 44 kcal; fat 0.57 g, of which saturates 0.24 g; carbohydrate 3.3 g, of which sugars <0.1 g; fibre 1.16 g; protein 7.12 g; salt 0.1 g. Information according to the current product specification; it refers to the raw product and must be validated in the end product.

Cultivation, harvesting and filling take place at one site, Hub Dresden – in closed, highly automated photobioreactors from our own plant engineering instead of open ponds; every batch is documented. Quality management is certified according to ISO 9001, plus HACCP from culture to filling. The total aerobic count is below 10² CFU/g; spore-forming bacteria are not detectable.

Hub Dresden-Hellerau currently operates with a capacity of around 20 t of fresh spirulina per year. Three further ALGENWERK plants in Brandenburg, North Rhine-Westphalia and Lower Saxony are in planning and will adopt the Dresden process.

Yes. The closed photobioreactor produces 365 days a year, independent of weather and season. Delivery takes short routes within Germany in an uninterrupted cold chain – with no import risk.

We deliberately don’t say so. The CO₂ footprint is determined by the electricity for the lighting and the carbonate source. Our lever is electricity: using volatile renewable energy when wind and sun provide it (Power-to-Food). What we can prove is water and land: according to our life cycle assessment, around 52 l of water and 0.13 m² of land per kg of paste across the entire upstream chain.

Via the contact form with the subject ‘Samples & specification’. You will receive samples with specification and product data sheet; on request, recipe suggestions from the ALGENWERK recipe lab, a kitchen induction or a pilot-plant session at Hub Dresden, and a cost and nutrition calculation for your end product.

Yes, as a production partnership: PACT systems, processes and market access from a single source – from reactor to market. Every new plant adopts the process developed at Hub Dresden. Contact us via the contact form and choose the subject ‘Your own ALGENWERK’.