Parry Nutraceuticals obtains EU import license for organic spirulina
In October 2022, the EU delisted several certification bodies after detecting traces of the banned pesticide ethylene oxide in organic sesame seeds from India.
This ruling affected the only organization worldwide authorized to certify organic microalgae from India, stopping imports of organic spirulina from India to the EU for the last two years.
During this time, Parry Nutraceuticals, part of EID Parry and the $US 5.3 billion Murugappa Group in India, identified a credible European partner and invested in research and development, enabling the company to now introduce new, improved spirulina products to the EU market.
Sofia H. de Mendonça, business development manager for Europe at Parry Nutraceuticals, expressed the team's excitement about re-entering the European market to supply high-quality spirulina and chlorella products. She also highlighted their pride in being the first Indian producer to regain certification after a long period, collaborating with Europe's most stringent certification agencies.
The microalgae are propagated in a controlled raceway, meaning they are actively grown under sunlight to enhance their pigmentation and nutrient content. The use of natural light encourages the algae to produce vibrant colors and higher concentrations of essential nutrients, and the process optimizes their growth conditions to achieve a richer, more nutrient-dense product.
Spirulina’s health benefits
Spirulina algae are cyanobacteria, also known as blue-green algae. Their multicellular structure enables them to conduct photosynthesis to produce a high nutritional value, with 60% to 70% protein and high concentrations of beta(β)-carotene, vitamin B12, iron, trace elements and gamma(γ)-linolenic acid.
Studies suggest that spirulina supplementation offer many health benefits, including supporting the gut and immune system, reducing the risk of cardiovascular disease and cancer, and treating the symptoms of diabetes and high blood pressure.
Investment in research and development
Mendonça told Nutraingredients that Parry Nutraceuticals has been working with biology, biochemistry and technology researchers on its team and with third-party scientists from some of the most renowned universities.
She explained that the company improved the spirulina downstream process, increasing the phycocyanin content in the resulting powder and enhancing its organoleptic profile.
The refined method not only boosted the concentration of this valuable pigment but also produced a better taste, texture and overall sensory experience, making the spirulina powder more appealing for various applications.
“In parallel, several clinical studies were conducted, and we have evidence of the gut health and immunity impact of Parry’s spirulina intake, and also on the liver health impact through the consumption of our chlorella,” Mendonça said.
Depending on how the European markets and customers' requirements evolve, the company may consider submitting European health claims, she added.
