Robertet and Fleur de Vie to explore spirulina potential in functional F&B and supplements

22 Jun 2021 --- Natural ingredients supplier Robertet is working together with Fleur de Vie to combine spirulina with other proprietary ingredients and develop functional F&B and supplement solutions. The investment will also partner on future microalgae innovations. 

With a “substantial minority stake” in Fleur de Vie, Robertet will actively promote Spiruline Safe, Fleur de Vie’s premium quality spirulina product, as a functional F&B and supplement before the end of the year.

“Our Spiruline Safe is a green free-flowing powder that can be easily incorporated into food supplements and functional foods such as dairy products, snacks, juices, smoothies and shakes,” Thomas Ughetto, sales and marketing manager at Robertet Health and Beauty, tells NutritionInsight. 

“For ready-to-drink beverages, we are working on a spirulina extract that will be fully soluble in water.”

A first production site in Burosse-Mendousse, France will be completed in the second half of 2021, aiming to reach an annual production of 50 metric tons of spirulina. As the “first step of an ambitious international expansion program,” the partnership will be targeting the EU and US markets.

An eco-friendly production process
Fleur de Vie has developed a “unique production process” with full traceability within an undisclosed certified food safety environment. An independent third party laboratory then checks finished products. 

Robertet will actively promote Spiruline Safe and collaborate on new combinations with other proprietary ingredients. Fleur de Vie produces spirulina in a photobioreactor, which allows for “as much natural light as possible.” Moreover, microalgae grow in waters at 30-35℃. To reduce its environmental footprint, Fleur de Vie repurposes geothermal hot water from neighboring industrial sites belonging to the Vermilion group to heat its waters.

The company maintains that this method prevents the development of pathogenic microorganisms and offers an optimal level of food security. An ultrafiltration process recycles 95 percent of the cultured water.

Ughetto views these efforts as Spiruline Safe’s “huge advantages over the competition.” 

“Most of the spirulina on the market are grown in outdoor pools. When analyzed, they have a high level of bacteria and microorganisms. Also, their composition varies from batch to batch,” Ughetto adds.

Innova Market Insights’ top F&B trend for 2021, “Transparency Triumphs” explores how traceability is increasing to meet evolving ethical and environmental benchmarks.

According to a 2020 Innova survey, three out of five global consumers say that they are interested in learning more about ingredient provenance.

Health benefits of spirulina
Spirulina is naturally rich in omega 3, protein and antioxidants, in particular phycocyanin. As a food supplement, it can help avoid states of fatigue and strengthen the immune system. Fleur De Vie highlights this is particularly in demand with high-level athletes.

Fleur de Vie highlights spirulina can also improve physical endurance and fight against stress. According to Innova Market Insights data, spirulina’s top supplement positionings are Energy & Stamina, Immune Health and Digestive/Liver Health, but Brain/Mood Health is the fastest-growing positioning.

For example, Lubrizol Life Science released an algae-based nootropic amid a sharp rise in demand for clean label, brain-enhancing supplements. The company affirms combining astaxanthin with spirulina increases mental agility and healthier aging of the brain.

Spirulina popular in food
Fleur de Vie’s spirulina production site will be completed by the end of 2021 in the Bearn area in France.Despite its sizable health benefits, spirulina is growing more quickly in food than supplement applications. Innova Market Insights has observed a 17 percent CAGR for F&B products tracked with spirulina as an ingredient (Global, 2016-2020), compared to a 3 percent CAGR for supplements in the same period.

Blue spirulina caters to interest in natural colors supporting healthy food concepts. For example, Back of the Yards Algae Sciences’ has researched making food purple using the marine algae. 

According to Innova data, spirulina’s most predominant food applications are the confectionery category, followed by bakery, soft drinks and sports nutrition. The margin between the top two categories is significant, with more than four times as many confectionery launches as bakery.

One example of spirulina’s merging colorant and confection applications is Chr. Hansen’s plant-based, heat-resilient coloring solutions FruitMax Blue 1506 W. The liquid spirulina remains “uniquely robust” in extremely hot candy mass. 

Edited by Anni Schleicher