In our fight for the environment, algaculture and more specifically, the farming of microalgae is emerging. Europe is just starting to look at these plants that offer a more ecological and human approach to food. Based on this momentum, seaweeds are finally getting the interest they deserve, studies documenting their benefits are multiplying (1) and the World Health Organisation confirms their interest and highlights that they represent "the best food for humanity"…
Chlorella, a longlasting nutritional source
This micro-algae appeared approximately 3 billion years ago and was already consumed by the Aztecs and have been used in Asia for decades. Endowed with many virtues, chlorella is one of those raw materials with an absolutely surprising composition:
The nutritional profile of chlorella makes this micro-algae a "super food":
- Rich in protein: 51g/100g with a very complete amino acid profile (it contains 9 essential amino acids)
- High fiber content: 17g/100g, recognised for its beneficial effects on intestinal transit
- Natural pigments like chlorophyll can reach 2% of dry weight, known for its detoxifying properties and lutein, a major component of the macula, essential for proper eye functioning
- An exceptional content of vitamin B12 which contrary to spirulina is bioavailable. Chlorella is therefore an interesting source for vegans.
- Vitamins (A, K) and minerals (Phosphorous, Calcium, Magnesium, Iron, Zinc)
Its exceptional composition provides it with many health benefits:
- Cardiovascular protection
- Recovery and muscular rebuilding
A promising market
Chlorella can be used in food supplements in the following categories:
- Health: Chlorella should be able to reduce cardiovascular (2) and inflammatory (3) risks, improve hyperlipidemia and hyperglycemia (4) and play more precisely a role in preventing and treating DMLA and cataracts, based on the lutein it contains (5)…
- Detox: It should be able to detoxify the body of heavy metals (6), help in eliminating certain organic pollutants (7) and influence anti-oxidative activity (8)
- Immunity: It should be able to stimulate the immune response based on the numerous nutrients it is composed of (9)
As a functional food, it can also be used as a:
- Source of quality nutrients by providing essential nutrients to a vegan food diet.
- Prebiotic as it promotes intestinal microbiota and stimulates the growth of lactic bacteria of dairy products (10)
- Texturing agent by increasing the firmness of pasta and positively impacting the rheological properties of preparations.
- Healthy and vegan emulsifier
- Deep green and natural colouring agent
A premium quality natural ingredient
Our chlorella is of European origin and is produced completely sustainably, guaranteeing a standardised product, constant and contaminant-free based on the stability of the strain and the use of a closed production process.
Backed by over 30 years of experience in growing micro-algae, our partner manages and combines different techniques in order to provide quantity and quality to our clients. By combining innovation and excellence our supply chain has obtained ISO22000 and organic certifications.
Available in powder format, our chlorella is positioned in many sectors: Superfood, Sports Nutrition, Detox, Immunity or as a functional or nutritional ingredient within the framework of vegetarian, vegan or more widely flexitarian diets. It offers a sustainable and healthy solution to meet the new needs of consumers and represents a real goldmine for the diets of tomorrow. Above and beyond its undeniable nutritional qualities, it is a source of promising protein alternatives which promotes the preservation of the environment by limiting the consumption of animal resources…
In the Life Science & Nutrition product range, Natural Origins proposes:
Please feel free to contact us for any additional requests for this reference.
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(2) Fallah et al., 2018
(3) Barkia et al., 2019
(4) Jeong et al., 2009 ; Ebrahimi-Mameghani et al., 2017
(5) Rani et al., 2018
(6) Qian et al., 2016 ; Lee et al., 2015 ; Rani et al., 2018
(7) Klein & Kiat, 2015
(8) Yu et al., 2019 ;
(9) An et al., 2008 ; Halperin et al., 2003 ; Calder et al., 2014 ; Pashoal et al., 2013) ; Patearroyo et al., 2013 ; Erkurt et al., 2008 ; Tamura et al., 1999 ; Nasir et al., 2014 ; Johnson &Wessling-Resnick, 2012 ; Rani et al., 2018
(10) Martin et al., 2016 ; Remize et al., 2021 ; Wan et al., 2018