Superfood is better when fresh!

Fresh spirulina retains all natural anti-inflammatory and antioxidant potency levels, which are gradually diminished in dry form. It is easily digested and it has excellent organoleptic properties: taste, sight, smell and touch.

The biggest spirulina producers in Greece are based away from the demand, operating in manmade raceways. This geographical distance between production and demand makes drying a necessity.

Strategy

Urban superfood Production. Minimum transportation cost and maximum quality. Fresh spirulina next door.

Technology

We design, build and run our own equipment. Minimum CapEx and continuous technology improvement.

Cooperative Symbiosis

Open to cooperate with CO2 producers. We reduce the environmental footprint of other companies.

Ultimate Quality

Being close to the consumer, access to all fresh, alive spirulina is a reality! All the benefits with perfect taste and flavour. A vegan friendly, health treasure with no additives.

Safety

Every part of our equipment is food safe certified. Our production follows the HACCP principles, with multiple control points and smart mechanisms which restrict access of pollutants to our culture. Our reactors are closed, minimising the possibility of physical and microbiological contamination (dust, hair, mosquitoes etc). The safety of the fresh spirulina is certified by an accredited laboratory which performed microbiological and heavy metals analysis. See the results here:

Quality

Different strains and different growing conditions provide different results. Our spirulina is natural, with no additives. No fat. It has low content in sugars. It only contains natural sugars. It has high protein content. It has high content in VItamins: A, B3, B6, B12, C and E. It has high content in: Potassium, Iron, Zinc, Magnesium, Manganese. It is a source of Phosphorus and Calcium. The detailed nutritional facts analysis is given below: