Check some real reactions of people tasting our fresh spirulina on camera!

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.


Urban superfood Production. Our production takes place in Athens, offering you top quality and all fresh spirulina!


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

Ecology is our top priority

Our production and packaging is eco-friendly. We are members of the ``Attica energy community``.

Ultimate Quality

Our product has tens of times more antioxidant vitamins, as well as trace elements and metals than dry spirulina products on the market. Taste all the benefits of fresh spirulina with a smooth texture, amazing taste, and odor.


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:


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: