SPIRULINA

Nutrytex distributes and sells Spirulina throughout the country for all industrial applications related to the food & beverage sector

What Spirulina is

Spirulina is often described as a unicellular blue microalgae, but it is actually more correct to classify it as a Cyanobacterium, Arthrospira Platensis, class Cyanophyceae. In nature it is found in tropical and subtropical brackish waters characterized by high pH and high concentration of carbonates and bicarbonates; once collected, it is subjected to complete drying and then pulverization.

Spirulina

Spirulina

Nutrytex distributes Spirulina of the highest quality produced in BIOSYNTEX factories, thanks to our exclusive distribution mandate. This partnership allows us to possess specific algal strains within their bioreactors, and therefore to enrich and fortify Spirulina with selected nutrients and microelements, thus obtaining a more nutritious version of the finished product.

The properties of Spirulina

Spirulina is a prominent product in the distribution of functional food ingredients due to its extraordinary content of nutrients, which have often led to it being included among the so-called “superfoods”. It is an excellent source of proteins, which constitute 65% of its dry weight, and fibres, which represent another 10-15%; in addition to this, it is rich in vitamins of the B and E groups, it is a source of unsaturated fatty acids such as linolenic acid, arachidonic acid, and Omega3, and has a prebiotic function that is beneficial to the intestinal bacterial flora. Finally, it also has excellent immunomodulatory and antioxidant properties.

The sectors of Spirulina application

As a functional ingredient, the distribution of Spirulina is requested in different sectors.

• In the nutrition sector, it is used for the formulation of specific food supplements. In the field of supplements for athletes, especially for those who practice endurance sports, Nutrytex offers a specific proprietary variety of Spirulina fortified with iron;

• In the confectionery sector, it is used as an ingredient in sweets, often with more image and marketing functions than technical ones given the small dose;

• In the dairy sector, it is used as a source of protein intake in the formulation of non-milk-based products, such as vegan mousses and similar products;

• In the beverage sector, it is used as a protein source in the preparation of smoothies;

• In the savoury sector, it is included in the preparation of vegetable burgers, both as a protein source and as an antioxidant, as well as an attractive ingredient on the label.

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