Organic Spirulina

Organic Spirulina

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Spirulina benefits

The rich properties of Spirulina Platensis make this super food one of the most studied to date. However, its organic production method is restrictive and does not allow the algae to express its full potential.

Our mission was therefore to find a farm that would combine organic farming with a high nutritional profile. Cold dried, our spirulina guarantees 17% phycocyanin.

500 tablets • from 4/day

€25.40


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SANS OGM
Without GMOS
SANS LACTOSE
Lactose-free
SANS GELATINE
Gelatin-free
SANS GLUTEN
Gluten-free
SANS EXCIPIENTS
Without Excipients
100% VEGAN
100% Vegan
Analysée en France
Analysed in France

Its rich nutritional properties are exploited by NGOs, governments and international bodies that see to it the key food of the 21st century.

Its rich nutritional properties are exploited by NGOs, governments and international bodies that see to it the key food of the 21st century.

EFFECTIVENESS

The food of the 21st century

Spirulina Platensis contains 15x more beta-carotene than carrot, 3x more protein than beef (including the 9 essential amino acids), 4x more B vitamins than liver (including B12); not to mention its many minerals and antioxidants!

Treated at less than 50°

Certified R.A.W.™, our spirulina is dried and then cold-pressed in order to preserve all its nutritional qualities. Thus, it presents a very high concentration of active ingredients with notably 17% of phycocyanin. Specially developed to reach tissues difficult to access such as cognitive cells.

100% pure

Our tablets do not contain any compression agents or other excipients.

BENEFITS

The benefits of spirulina are numerous. It is known for its antioxidant and immune-boosting properties as well as its tonicity.

Spirulina supports the body's natural defenses and helps maintain vitality.

Spirulina supports the body's natural defenses and helps maintain vitality. It contains antioxidants that help protect cells from oxidative stress.

USAGE ADVICES

When to take his Spirulina?

Spirulina helps to fight against the blows of tiredness, it is preferable to take it in the morning. With or without a meal, it does not matter.

How do you take your capsules and tablets?

It's very simple, you have to take your capsules with a big glass of water.

How many capsules?

From 4 tablets per day (2 grams). Start with 1 tablet/day and gradually increase the quantity. Too high dosages at the start can indeed cause headaches and digestive disorders due to the detoxifying properties of spirulina.

For personalized recommendations, do not hesitate to download our application. (To be used in addition to a healthy and balanced diet. People on anticoagulants should seek advice from their doctor).

COMPOSITION

For 6 tablets

   • Proteins : 1,9 g

   • Phycocyanin : 510 mg

   • Beta-carotene : 4,5 mg

   • Zeaxanthin : 3,8 mg

   • Iron : 1,9 mg
     NRV* : 13%

   Vitamin A : 700 μg
     NRV* : 87%

   Vitamin K : 29,4 μg
     NRV* : 39%

   Vitamin B12 : 6 μg
    
VNR* : 240%

*NRV : nutritional reference values

SCIENCE

Origine et « starification »

Spirulina (Spirulina Platensis) is a blue-green microalgae and filamentous cyanobacterium. Hooray for the scary name! A cyanobacterium is a photosynthetic bacterium, i.e. one that uses light as its main source of energy. Known for centuries for its nutritional richness, spirulina has been the subject of many scientific studies around the world. Spirulina is sometimes presented as a promising protein source for the years to come [1].

In 1974, the United Nations named Spirulina as the food of the future. In the United States, NASA programs had also studied spirulina as a food with very high nutritional value and a potential source for space travel [2].

There are a large number of species of spirulina that originally proliferated in different lakes around the world: in Chad, Mexico and Kenya. As a result, the consumption of spirulina is said to date back many centuries, especially in the populations close to these lakes (Aztecs and African tribes) [3].

Beyond its high nutritional quality, spirulina has a major advantage. Indeed, the production of spirulina does not require large resources, giving it aspects of sustainability [4] extremely interesting especially when compared to other types of protein sources and their water requirements (beef or soy for example). Due to these exceptional characteristics, spirulina has become very popular within the category of "super foods".

Spirulina, a nutraceutical asset

Spirulina gets its nutritional strength from its composition of protein (combining high protein content (about 60%) and concentration of essential amino acids), vitamins (beta-carotene, zeaxanthin, vitamin A, K, B12), and minerals (iron in particular) [5]. Another nutritional strength of spirulina is its concentration of phycocyanin (phycobiliproteins + water-soluble phycocyanobiline pigments) [6].

This blue-coloured soluble molecule, found only in spirulina and other species of blue-green algae, has a very powerful antioxidant power. This combination of bioactive and functional nutritional compounds gives spirulina numerous health benefits. These compounds are notably available to the body, due to the walls easily digested by digestive enzymes [7]. This incredible food has therefore naturally presented itself as a nutraceutical of choice.

Choosing your Spirulina and what about Nutri&Co Spirulina?

For several decades spirulina has been widely produced in the world to meet growing demand (nutraceuticals, cosmetics, food ...). On the market, spirulina can be found in different forms: powders, capsules, tablets ... In addition to this, various characteristics: spirulina artisanal or not and from organic farming or not. Faced with this "democratization" of spirulina-based products, several criteria must be taken into account to choose it properly in order to avoid possible "dangers" related to its consumption. First of all, cleanliness. Indeed, spirulina has a capacity to bind to heavy metals and bacteria found in its medium of origin (culture medium). Its good production is therefore more than a criterion but should be a condition. That is why, as always, you should be able to access the certificates of analysis, especially monitor heavy metals.

Then you have to look at the drying process. The latter will guarantee or not the preservation and concentration of nutrients in spirulina. This is allowed by a drying at low temperature, that is to say, under the threshold of 50°C. Today, more than half of the spirulina on the market are dried at high temperature. It is these drying conditions which bring us to the following criterion. Nutrients and in particular the valuable phycocyanin will be preserved at the appropriate drying temperatures. A concentration (rate) of at least 15% guarantees the quality of the spirulina, a criterion that is just as important.

A last criterion can intervene in the choice of its spirulina, that of organic. Since May 2017, Spirulina can be certified organic, which ensures an ecological culture, without pesticides, synthetic fertilizers or animal substitutes. The first farm to have obtained this certification is that of PARRY NUTRACEUTICALS following the filing of a specific patent guaranteeing an organic "food" with seaweed, without losing the richness in micronutrients.

At Nutri&Co, all these criteria are guaranteed in our spirulina tablets:

  1. impeccable cleanliness, as proven by the bacteriological and heavy metal analyses available on our site,
  2. cold treatment, our spirulina is dried and compressed at less than 50 degrees,
  3. high phycocyanin content, from 15 to 19%,
  4. exceptional production conditions, in the heart of the natural site of Oonaiyur, in South India, in the first certified organic farm in the world, with 35 years of experience.

In addition to these different points, the choice of a 100% pure spirulina, without colorants, flavorings or fillers for compression.

Finally, our spirulina is controlled at 3 levels:

  • Crop inputs are analyzed,
  • The spirulina is analyzed at the end of production,
  • Finally, it is analyzed again in France during its reception at our partner's packaging plant.

Spirulina and benefits

From the years 85-90, scientific work began to develop on the health effects of spirulina, which made it possible to identify its biological properties [5].

In general and based on the nutritional data of spirulina, three major lines of research characterize its beneficial potential on health: antioxidant power, vitality and immune system.

Generally speaking, antioxidant molecules have the ability to act at very low concentrations, particularly against oxidative stress (accumulation of reactive oxygen species causing deleterious phenomena of cellular oxidation in the body).

Phycocyanin would have the ability to decrease reactive oxygen species, lipid peroxidation (oxidation of essential fatty acids), and proinflammatory cytokines (inflammation mediators).

Beta-carotene, also present in spirulina, is believed to be able to effectively combat intracellular accumulation of reactive oxygen species, lipid peroxidation and decrease the expression of genes related to inflammation [8].

There are still few human studies on the effects on immunity and the experimental conditions under which they have been conducted diverge. Nevertheless, starting from 2g per day over several weeks, it has been reported that spirulina allows to modulate innate immunity (first line of defense of our organism against foreign bodies) as well as adaptive immunity (specific defense of the organism) [9,10].

Indeed, spirulina would have an antimicrobial activity limiting the proliferation of specific bacterial species with pathogenic potential and an antiviral activity inhibiting the replication of certain viruses (and thus their activity). All these biological effects demonstrate that spirulina is an excellent ally of defense against potential environmental "aggressions" that we are facing: pollution, periods of exposure to allergens, winter epidemic periods...

Moreover, its protein and iron intakes (even in limited quantities) are real nutritional assets in the context of particular physiological situations: athletes, the elderly, women of childbearing age, non-menopausal women?

Finally, in the context of vegan diets or in the elderly, a deficiency in vitamin B12 can be observed leading to a risk of anaemia. Spirulina can help to cover vitamin B12 needs in an optimal way. In conclusion, if you have the guarantee of a quality spirulina, it is an ally of choice in short and long term cures depending on the physiological situation you are in.

Publications

  1. Caporgno, M.P.; Mathys, A. Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits. Front. Nutr. 2018, 5, 58.
  2. Capelli, B.; Cysewski, G.R. Potential health benefits of spirulina microalgae*: A review of the existing literature. Nutrafoods 2010, 9, 19–26.
  3. Dillon, J.C.; Phan Phuc, A.; Dubacq, J.P. Nutritional Value of the Alga Spiruline. World Rev Nutr Diet 1995, 77, 32–46.
  4. García, J.L.; de Vicente, M.; Galán, B. Microalgae, old sustainable food and fashion nutraceuticals. Microb. Biotechnol. 2017, 10, 1017–1024.
  5. Belay, A.; Ota, Y.; Miyakawa, K.; Shimamatsu, H. Current knowledge on potential health benefits of Spirulina. J. Appl. Phycol. 1993, 5, 235–241.
  6. Piñero Estrada, J. Antioxidant activity of different fractions of Spirulina platensis protean extract. Il Farm. 2001, 56, 497–500.
  7. Falquet, J. THE NUTRITIONAL ASPECTS OF SPIRULINA. 2017, 25.
  8. Wu, Q.; Liu, L.; Miron, A.; Klímová, B.; Wan, D.; Kuča, K. The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Arch. Toxicol. 2016, 90, 1817–1840.
  9. Maddaly, R.; Sai Lata, D.; Syed, A.; Solomon, F.D.P. The beneficial effects of spirulina focusing on its immunomodulatory and antioxidant properties. Nutr. Diet. Suppl. 2010, 73.
  10. Finamore, A.; Palmery, M.; Bensehaila, S.; Peluso, I. Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Spirulina. Oxid. Med. Cell. Longev. 2017, 2017, 1–14.

ANALYSIS

Spirulina tends to bind to heavy metals and bacteria. Cleanliness of the crop is therefore the first condition for a good product.

Our analyses show an exemplary level of cleanliness:

Bacteriological analysis
Certificates of Analysis
Pesticide, heavy metal and PAH analysis
Mycrocystin analysis

We are Ecocert certified and have declared our activity to the Organic Agency:

Ecocert Certificate
Certificate of notification to the organic agency allowing the use of the AB label

EFFECTIVENESS
BENEFITS
USAGE ADVICES
COMPOSITION
SCIENCE
ANALYSIS

The food of the 21st century

Spirulina Platensis contains 15x more beta-carotene than carrot, 3x more protein than beef (including the 9 essential amino acids), 4x more B vitamins than liver (including B12); not to mention its many minerals and antioxidants!

Treated at less than 50°.

Certified R.A.W.™, our spirulina is dried and then cold-pressed in order to preserve all its nutritional qualities. It thus presents a very high concentration of active ingredients with notably 17% of phycocyanin. Specially developed to reach tissues difficult to access such as cognitive cells.

100% pure

Our tablets do not contain any compression agents or other excipients.

The benefits of spirulina are numerous. It is known for its antioxidant and immune-boosting properties as well as its tonicity.

Spirulina supports the body's natural defenses and helps maintain vitality.

Spirulina supports the body's natural defenses and helps maintain vitality. It contains antioxidants that help protect cells from oxidative stress.

When to take his Spirulina?

Spirulina helps to fight against the blows of tiredness, it is preferable to take it in the morning. With or without a meal, it does not matter.

How do you take your capsules and tablets?

It's very simple, you have to take your capsules with a big glass of water.

How many capsules?

From 4 tablets per day (2 grams). Start with 1 tablet/day and gradually increase the quantity. Too high dosages at the start can indeed cause headaches and digestive disorders due to the detoxifying properties of spirulina.

For personalized recommendations, do not hesitate to download our application. (To be used in addition to a healthy and balanced diet. People on anticoagulants should seek advice from their doctor).

For 6 tablets
QuantityNRV*
Proteins1,9 g-
Phycocyanin
510 mg-
Beta-carotene
4,5 mg-
Zeaxanthin3,8 mg-
Iron1,9 mg13%
Vitamin A700 μg87%
Vitamin K29,4 μg39%
Vitamin B126 μg240%



*NRV : nutritional reference values

Origin and "starification"
Spirulina (Spirulina Platensis) is a blue-green microalgae and filamentous cyanobacterium. Houlà right away the name that frightens! A cyanobacterium is a photosynthetic bacterium, i.e. one that uses light as its main source of energy. Known for centuries for its nutritional richness, spirulina has been the subject of many scientific studies around the world. Spirulina is sometimes presented as a promising protein source for the years to come [1].

In 1974, the United Nations named Spirulina as the food of the future. In the United States, NASA programs had also studied spirulina as a food with very high nutritional value and as a potential source for space travel [2].

There are a large number of species of spirulina that originally proliferated in different lakes around the world: in Chad, Mexico and Kenya. As a result, the consumption of spirulina is said to date back many centuries, especially in the populations close to these lakes (Aztecs and African tribes) [3].

Beyond its high nutritional quality, spirulina has a major advantage. Indeed, the production of spirulina does not require large resources, giving it aspects of sustainability [4] extremely interesting especially when compared to other types of protein sources and their water requirements (beef or soy for example). Due to these exceptional characteristics, spirulina has become very popular within the category of "super foods".

Spirulina, a nutraceutical asset
Spirulina derives its nutritional strength from its composition of protein (combining high protein content (about 60%) and concentration of essential amino acids), vitamins (beta-carotene, zeaxanthin, vitamin A, K, B12), and minerals (iron in particular) [5]. Another nutritional strength of spirulina is its concentration of phycocyanin (phycobiliproteins + water-soluble phycocyanobiline pigments) [6].

This blue-coloured soluble molecule, found only in spirulina and other species of blue-green algae, has a very powerful antioxidant power. This combination of bioactive and functional nutritional compounds gives spirulina numerous health benefits. These compounds are notably available to the body, due to the walls easily digested by digestive enzymes [7]. This incredible food has therefore naturally presented itself as a nutraceutical of choice.

Choosing your spirulina and what about spirulina Nutri&Co
For several decades spirulina has been widely produced in the world to meet a growing demand (nutraceuticals, cosmetics, food ...). On the market, spirulina is found in different forms: powders, capsules, tablets ... In addition to this, various characteristics: spirulina craft or not and from organic farming or not. Faced with this "democratization" of spirulina-based products, several criteria must be taken into account to choose it properly in order to avoid possible "dangers" related to its consumption. First of all, cleanliness. Indeed, spirulina has a capacity to bind to heavy metals and bacteria found in its medium of origin (culture medium). Its good production is therefore more than a criterion but should be a condition. That is why, as always, you should be able to access the certificates of analysis, especially monitor heavy metals.

Then you have to look at the drying process. The latter will guarantee or not the preservation and concentration of nutrients in spirulina. This is allowed by a drying at low temperature, that is to say, under the threshold of 50°C. Today, more than half of the spirulina on the market are dried at high temperature. It is these drying conditions which bring us to the following criterion. Nutrients and in particular the valuable phycocyanin will be preserved at the appropriate drying temperatures. A concentration (rate) of at least 15% guarantees the quality of the spirulina, a criterion that is just as important.

A last criterion can intervene in the choice of its spirulina, that of organic. Since May 2017, Spirulina can be certified organic, which ensures an ecological culture, without pesticides, synthetic fertilizers or animal substitutes. The first farm to have obtained this certification is that of PARRY NUTRACEUTICALS following the filing of a specific patent guaranteeing an organic "food" with seaweed, without losing the richness in micronutrients.

At Nutri&Co, all these criteria are guaranteed in our spirulina tablets:

  1. impeccable cleanliness, as proven by the bacteriological and heavy metal analyses available on our site,
  2. cold treatment, our spirulina is dried and compressed at less than 50 degrees,
  3. high phycocyanin content, from 15 to 19%,
  4. exceptional production conditions, in the heart of the natural site of Oonaiyur, in South India, in the first certified organic farm in the world, with 35 years of experience.

In addition to these different points, the choice of a 100% pure spirulina, without colorants, flavorings or fillers for compression.

Finally, our spirulina is controlled on 3 levels:

  • Crop inputs are analyzed,
  • Spirulina is analyzed when leaving production,
  • Finally, it is analyzed again in France when it is received at our partner who carries out its packaging.

Spirulina and benefits
From the years 85-90, scientific work began to develop on the health effects of spirulina which allowed to identify its biological properties [5].

In general and based on the nutritional data of spirulina, three major lines of research characterize its beneficial potential on health: antioxidant power, vitality and immune system.

In general, antioxidant molecules have the ability to act at very low concentrations, particularly against oxidative stress (accumulation of reactive oxygen species causing deleterious phenomena of cellular oxidation in the body).

Phycocyanin would have the ability to decrease reactive oxygen species, lipid peroxidation (oxidation of essential fatty acids), and proinflammatory cytokines (inflammation mediators).

Beta-carotene, also present in spirulina, is believed to be able to effectively combat intracellular accumulation of reactive oxygen species, lipid peroxidation and decrease the expression of genes related to inflammation [8].

There are still few human studies on the effects on immunity and the experimental conditions under which they have been conducted diverge. Nevertheless, starting from 2g per day over several weeks, it has been reported that spirulina allows to modulate innate immunity (first line of defense of our organism against foreign bodies) as well as adaptive immunity (specific defense of the organism) [9,10].

Indeed, spirulina would have an antimicrobial activity limiting the proliferation of specific bacterial species with pathogenic potential and an antiviral activity inhibiting the replication of certain viruses (and thus their activity). All these biological effects demonstrate that spirulina is an excellent ally of defense against potential environmental "aggressions" that we are facing: pollution, periods of exposure to allergens, winter epidemic periods...

Moreover, its protein and iron intakes (even in limited quantities) present themselves as real nutritional assets in the context of particular physiological situations: athletes, the elderly, women of childbearing age, non-menopausal women...

Finally, in the context of vegan diets or in the elderly, a deficiency in vitamin B12 can be observed leading to a risk of anaemia. Spirulina can help to cover vitamin B12 needs in an optimal way. In conclusion, if you have the guarantee of a quality spirulina, it is an ally of choice in short and long term cures depending on the physiological situation you are in.

Publications

  1. Caporgno, M.P.; Mathys, A. Trends in Microalgae Incorporation Into Innovative Food Products With Potential Health Benefits. Front. Nutr. 2018, 5, 58.
  2. Capelli, B.; Cysewski, G.R. Potential health benefits of spirulina microalgae*: A review of the existing literature. Nutrafoods 2010, 9, 19–26.
  3. Dillon, J.C.; Phan Phuc, A.; Dubacq, J.P. Nutritional Value of the Alga Spiruline. World Rev Nutr Diet 1995, 77, 32–46.
  4. García, J.L.; de Vicente, M.; Galán, B. Microalgae, old sustainable food and fashion nutraceuticals. Microb. Biotechnol. 2017, 10, 1017–1024.
  5. Belay, A.; Ota, Y.; Miyakawa, K.; Shimamatsu, H. Current knowledge on potential health benefits of Spirulina. J. Appl. Phycol. 1993, 5, 235–241.
  6. Piñero Estrada, J. Antioxidant activity of different fractions of Spirulina platensis protean extract. Il Farm. 2001, 56, 497–500.
  7. Falquet, J. THE NUTRITIONAL ASPECTS OF SPIRULINA. 2017, 25.
  8. Wu, Q.; Liu, L.; Miron, A.; Klímová, B.; Wan, D.; Kuča, K. The antioxidant, immunomodulatory, and anti-inflammatory activities of Spirulina: an overview. Arch. Toxicol. 2016, 90, 1817–1840.
  9. Maddaly, R.; Sai Lata, D.; Syed, A.; Solomon, F.D.P. The beneficial effects of spirulina focusing on its immunomodulatory and antioxidant properties. Nutr. Diet. Suppl. 2010, 73.
  10. Finamore, A.; Palmery, M.; Bensehaila, S.; Peluso, I. Antioxidant, Immunomodulating, and Microbial-Modulating Activities of the Sustainable and Ecofriendly Spirulina. Oxid. Med. Cell. Longev. 2017, 2017, 1–14.

Spirulina tends to bind to heavy metals and bacteria. Cleanliness of the crop is therefore the first condition for a good product.

Our analyses show an exemplary level of cleanliness:

Bacteriological analysis
Certificates of analysis
Pesticide, heavy metal and PAH analysis
Mycrocystin analysis

We are Ecocert certified and have declared our activity to the Organic Agency:

Ecocert Certificate
Certificate of notification to the organic agency allowing the use of the AB label

Where our ingredients come from?

Biologically grown in India - Parry Nutraceuticals Ltd.

Tamil Nadu, South India
With 35 years of expertise in growing spirulina, Parry is the first certified organic farm in the world.

Packaging and control of tablets - Pierre Caron Laboratory

Brittany, France
LPC is a historical partner of Nutri&Co and is Ecocert and ISO 22000 certified.

Biologically grown in India - Parry Nutraceuticals Ltd.

Tamil Nadu, South India
With 35 years of expertise in growing spirulina, Parry is the first certified organic farm in the world.

Packaging and control of tablets - Pierre Caron Laboratory

Brittany, France
LPC is a historical partner of Nutri&Co and is Ecocert and ISO 22000 certified.

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Questions - Answers

Why not offer a spirulina grown in France?

Due to the tropical profile of Spirulina, tricolour farms can only produce for 5 months a year and at yields that are half those of their southern hemisphere counterparts. In addition, artificial lighting and heating are often used, resulting in prices 4 times higher than tropical spirulina. 

This price difference could have been justified if French production was qualitatively superior, but this is not the case. 

For more details on the subject, we refer you to our articles:

Should we choose a spirulina cultivated in France ? Made in France is good, but...

Is the spirulina a food?

What prevents spirulina from being perceived as a food is that it is too expensive. As a comparison, 100gr of ground beef cost less than 3€ whereas it is difficult to find 100gr of spirulina under 12€. Professor Gilles Planchon's production system could allow to reduce the production cost, but it remains for the moment under study. The high content of micro-nutrients however allows spirulina to be very effective as a dietary supplement. 

Is our spirulina from its natural environment?

In its natural state, Spirulina grows in the brackish waters of tropical regions. The only problem is that lakes in these regions are too polluted to allow its exploitation. For example, harvesting in Lake Texcoco, Mexico, had to stop due to the significant accumulation of heavy metals. More recently, in 2012, the Chenghai Lake Spirulina in China (30% of world production) was hit by a lead contamination scandal. Faced with this reality, we chose safety by opting for a farm far from any human pollution, a pioneer in organic farming and 100% controlled for its inputs.

Doesn't spray-dried drying destroy nutrients?

Since 2005, science has been telling us otherwise. Mrs Desmorieux (Claude Bernard University) has in fact demonstrated that dry spray is far from being outclassed by traditional techniques and that it could even surpass them! This study shows in particular that :
- a fairly liquid spirulina paste avoids having to grind the filaments of the algae,
- well adjusted, the nozzle outlet temperature does not exceed 50° and guarantees the integrity of the nutrients. For more details, we refer you to our article on the subject.

Is spirulina a good source of vitamin B12?

Spirulina is very rich in vitamin B12. However, it contains two distinct forms: 17% methylcobalamin, an active form, and 83% adeninylcobamide, known as inactive. Spirulina has therefore long been thought to be a poor source of B12. But since 2009, several scientific studies have shown that adeninylcobamide was not so inactive as that ... In any case, the methylcobalamin content is largely sufficient to allow spirulina to play an effective role as a vitamin B12 supplement.

Is there really an organic label for spirulina?

Avant 2017, il n'existait pas de certification biologique en Europe et donc en France. On trouve ainsi quantité d'articles dénonçant les pratiques peu scrupuleuses de certaines marques qui n'hésitaient pas à utiliser le label AB en dépit de la loi.Mais depuis mai 2017, la spiruline est officiellement rentrée dans le champ d'application du règlement CE n°834/2007. Les fermes certifiées peuvent donc revendiquer l'utilisation du label AB et de la feuille européenne. 

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