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SPIRULINA DRINKS: Introduction: Spirulina is a spiral coil shaped, blue-green, micro algae (0.2 - 0.

3mm in size), which grows naturally in some alkaline lakes, in both tropical and subtropical climates around the world. Spirulina is a featured ingredient in pasta, cookies, snack bars and juice drinks, and in personal care products like skin creams and shampoos. Natural food colors from spirulina have been used in Japan for years. More therapeutic and nutraceutical extracts are coming. New spirulina products appeared, formulated with natural herbs, phytonutrients, vitamins and minerals to raise energy levels, boost athletic performance and endurance, promote a lighter appetite and offer antioxidant protection. Meal replacements with spirulina offered chocolate, fruit and vanilla flavors. One such product making use of the spirulina includes spirulina drinks: Spiralps Benefits a. The first Fresh spirulina drink: To guarantee top quality, spiralps contain spirulina produced in a controlled environment and added fresh and not dried. Spiralps is pasteurized with a new cold (high-pressure technique), which does not need to heat the product to preserve its best qualities. b. Complete and healthy drink: By combining the benefits of fresh spirulina, with the benefits of the herbal extracts and organic fruits, sprialps is naturally more complete, containing more vitamins, antioxidants, and fibers than any comparable drink made from dried spirulina. c. Natural wellness drink: Spiralps contain no additives, only natural ingredients. d. Tasty and low in calories: Compared to dried spirulina, fresh spirulina tastes good. Combined with the herbal extracts and organic fruit puree, spiralps is refreshing and has the taste of juicy fresh peaches. Spiralps is sweetened naturally with fruits and is low in calories. Why cold pasteurization: Traditional heat processing destroys enzymes and lessens the nutritional value of otherwise wholesome food. Science has shown that harmful bacteria cannot survive under high water pressure associated with deep sea levels. HPP applies this science as a completely natural process using cold water under very high pressure (up to 87,000 pounds per square inch) to destroy micro-organisms that cause spoilage, while maintaining the complete nutritional value of food.

Spirulina nutrition facts: Vegetable Proteins Vitamins Minerals Others



by Vitamin

A, Contains

full Phytopigments


weight, depending on B1 variety B2 B3 Complete protein B6

(thiamine), spectrum of minerals antioxidants: (riboflavin), like: (niacin), Magnesium, (pyridoxine), Zinc, Selenium, Chromium, Carotenoids Phycocyanin Xanthophylls

source (Full range of B12 amino acids, including (Cyanocobalamin), essentials) D, Folate, Highest concentration Pantothenic of protein by weight of Beta any food thus far (source of E,

Fatty acids and enzymes: Gamma acid Omega 3 & 6 Essential linoleic SOD superoxide dismutase linoleic

K, Manganese, Biotin, Germanium, Acid, And it is rich in Iron. Carotene vitamin


A), Inositol

Comparative nutrition facts: Protein Content (g per 100g) Eggs 12.6 Milk 3.2 Spirulina 60-70 Vitamin B12 (mcg per Iron 100g) (mg per 100g) Eggs 1.4 Beef liver 67 Spirulina 35 Beef liver 7.7 Spinach 3.5 Spirulina 48-87 Beta-carotene (mcg per 100g) Carrots 7000 Spinach 4600 Spirulina 190000

Future Expansion of Spirulina Products As with other algae, spirulina will be specially grown and adapted to deliver a higher content of desired phytonutrients such as valuable pigments, polysaccharides and lipids for high value nutraceutical and pharmaceutical products. These classes of products will face higher regulatory hurdles than selling algae as a food or food supplement. The most significant product and market expansion will come as algae production costs fall significantly this decade.