"No one protein source is 'perfect', but considering its nutrient profile, neutral taste and easy digestibility as well as its true sustainability, golden chlorella comes close."
1. Nutrient profile
Golden Chlorella not only has 63% protein, which is high compared to other sources such as; beef which typically contains about 25% protein, fish between 18% to 29%, eggs 13% and soy 30%.
Compared with other nutrients, Golden Chlorella excels. It contains an abundance of vitamins B1, B2 and B6 as well as the minerals, calcium, iron, magnesium, phosphorus and zinc. It is unrivalled as a nutrient-dense food source.
Chlorella is rich in amino acids and omegas which are vital for our metabolism and health. This includes strengthening the immune system, brain development, bone density and eye and skin health. Chlorella is a natural detox which eliminates heavy metals and pollutants from the body. Furthermore, chlorella is full of healthy lipids and fibers. It has no allergens, it is also non-GMO and gluten & lactose free.
2. Taste and digestibility
Most chlorella products on the market today are available in either powder or tablet format. Most have a deep green colour and a strong ‘algae’ taste. However, recent disruptive technology in protein production has resulted in the discovery of a natural tasting and neutrally coloured chlorella. Through a sustainable fermentation process in a strictly controlled environment, our golden chlorella can now be added to all foods inconspicuously.
Our golden chlorella TM comes from chlorella pyrnoidosa – which has a higher nutritional value compared to the more commonly available vulgaris strain. The wonderful thing about Golden Chlorella is that it has a lovely golden colour and a neutral taste profile. It can be incorporated into various foods with little impact on a recipe’s original flavour.
The world’s population is growing fast and it is estimated there will be another 1 to 2 billion people on the planet by the year 2050, up from circa 7.5 billion today. At the same time, economic growth and individual wealth are shifting diets from predominantly starch-based to meat and dairy, which require more water. Producing 1 kg of rice, for example, requires about 3,500 litres of water, while 1 kg of beef needs approximately 15,000 litres. This change in diet has been the single most important factor impacting water consumption over the past 30 years, and is likely to continue well into the middle of the twenty-first century.
The production of golden chlorella requires 400 times less arable land and 50 times less water than traditional animal protein. Compared to plant protein, Chlorella requires 40 times less arable land than traditional plant protein.
Micro-algae is a future source of protein supported by the FDA and many European governments.