IKEA’s food test lab experimented making a hot dog bun with spirulina. Click here to check it out.
Check out our SpringSpirulina pasta served at the Shangri-la Origin Grill in Singapore. Here’s the specific dish from the menu. Here’s a link to their full menu. More details about the pasta will be coming to the SpringSpirulina website soon.
The Global Aquaculture Advocate supports the Global Aquaculture Alliance’s (GAA) mission of advocating, educating and demonstrating responsible aquaculture practices worldwide. Recently they featured EnerGaia’s approach at growing spirulina. Please click here to check out the article.
What do mermaid bowls and unicorn lattes have in common? BBC 4’s Sheila Dillon takes listeners on a journey around the world of spirulina and edible microalgae. Featuring EnerGaia’s Saumil Shah describing spirulina farming techniques and the story of turning our local product in to a global export. With stories from culinary microalgae magicians producing cheesecakes, dogless hotdogs, and whatever a victorian sponge is, she raises an important question: is spirulina the future of food? Despite the host’s aversion to…