© 2026 SpirulinaNord
Fresh living spirulina
Spirulina, still alive.
Never dried, never heated.
Grown in closed reactors, harvested this morning.
Try fresh living spirulinaOur mission
Our mission is living nutrition: spirulina kept as alive as the moment it left the water, never dried, never heated. What the algae makes is what you drink. We as researchers have done the research and we know that the most fragile compounds in spirulina are cooked off in the drying process.
Being alive is only half of it. The superfood aisle runs on promises, and most of them can't be checked. We came out of a research lab, not a marketing department, so instead of asking for your trust we try to earn it. We show our work: how the spirulina is grown, what is actually in it, and what the science does and doesn't support. We are a research company that happens to sell a food.
Spirulina is one of the most nutrient-dense foods on Earth, and comparatively speaking, almost nobody eats it, because in the form most people are familiar with - it tastes like a pond.
We have solved the purity and taste problem, by engineering our way into being able to sell and ship fresh living spirulina, so it transforms from a food people would rather avoid into one they look forward to. Fresh, tasty and easy to drink.
How it started
It began with a frustration, and four steps to fix it.
1
The powder problem
Traditional spirulina is dried into powder, and drying strips out its most delicate nutrients and leaves the swampy smell most people know it for.
2
A cleaner way to grow
So we engineered closed photobioreactors: sealed, ultra-clean tanks that grow pure spirulina, free of pollution and contaminants.
3
Still alive
The result is fresh living spirulina that keeps far more of its heat-sensitive compounds, with none of the swampy aftertaste.
4
Straight to you
We deliver it to your door, turning a piece of laboratory science into an everyday habit.
Meet the people behind it
SpirulinaNord didn't begin as a company. It began as research.
Agnese Stunda-Zujeva, PhD
Co-founder & CEO
Chemical technologist and researcher at Riga Technical University; two decades in the lab, seven-plus years on spirulina. First author of a study in Scientific Reports (ORCID).
Kristīne Veģere, PhD
Co-founder & COO
Industrial biotechnologist and fellow RTU scientist. Bringing microalgae out of the lab and into a food was her idea. She co-designed the photobioreactor system.
Kaspars Veģeris
Co-founder & CTO
Twenty years in technology and business. Built the control systems that run the reactors and the shop that brings the product to your door.
The science didn't stop once the business started. Our team still works on cultivation, composition and preservation every day, and still publishes — including Megija Berele, a Riga Technical University researcher and Agnese's co-author on that Scientific Reports paper.
Ancient power, modern method
Spirulina is one of the oldest foods on Earth, and one of the very few with an unbroken thread running from ancient civilisations to modern clinical science.
- 3.5 billion years ago — cyanobacteria like spirulina are among the earliest life on the planet, part of the lineage that first put oxygen into Earth's atmosphere.
- The Aztecs — harvested it from Lake Texcoco, called it tecuitlatl, and traded it across the empire.
- The Kanembu of Lake Chad — have dried it into cakes they call dihé for generations, and unlike the Aztecs they never stopped.
- 1940s–60s — Western science catches up; the species is named Spirulina platensis.
- 1970s–90s — NASA and the European Space Agency study it as food for astronauts, grown in a closed-loop life-support system — the same idea our photobioreactors are built on.
- Today — the subject of more than 3,800 peer-reviewed papers.
Our job isn't to reinvent spirulina. It is to grow it in its freshest, cleanest form, and turn three and a half billion years of biology into something you can pour into a glass.
How we grow it: purity by design
Spirulina is a tropical micro-organism. In the wild it grows in warm, mineral-rich alkaline lakes, the kind you find in Mexico or Chad, not in Northern Europe. Most of the world's spirulina is still grown roughly that way, in open ponds under open sky. It is cheap, but it also has a cost - an open pond is open to whatever is around it: pollution on the wind, heavy metals from soil and water, bird droppings, insects, rodents. The contamination that keeps turning up in commodity spirulina isn't a fault in the algae. It is a fault in how the algae is grown.
So we closed the system.
We grow ours indoors, in closed photobioreactors with no open contact with the outside air. Each one is set up to recreate the exact conditions spirulina evolved for, and to make those conditions miserable for competing microorganisms. We don't clean purity up after the fact. It is built into the system.
We spent seven years perfecting and optimizing the minerals recipe, tuned for steady, high-yield growth all year round. We add no industrial CO2 - the algae take the carbon they need straight from the mineral medium and give back oxygen as they grow. To save water and resources, we recirculate growth medium wherever we can.
Because we grow in closed-loop system, the whole set of problems associated with open-pond cultivation is not a problem for us. No pollution blowing in, nothing leaching up from the ground, no birds or insects or rodents. The reactor keeps the world out and the spirulina in. No heavy metals or biological contamination by design. And because it is all indoors and climate-controlled, none of it waits on the weather: we harvest fresh every day of the year, straight through the darkest part of winter.
Harvesting is quick, and it has to be. We draw off part of a reactor, filter out the fresh biomass, rinse it, and preserve it into our recipes within one hour of harvesting. What we harvest in the morning is put in our products by the afternoon.
Lab tests
A closed system keeps contamination out by design but we still perform lab tests. Every batch is checked before it becomes product.
Heavy metals
The contamination that plagues open-pond spirulina. Closed cultivation designs it out; regular testing confirms it stays out.
Iron and vitamin content
We verify what is actually in each batch, so what the label says is what the bottle delivers.
Shelf life and stability
Shelf-life testing confirms the product stays safe and stable for its full life, without drying or preservatives doing the work.
Food-safety standards
Every batch is checked against the food-safety standards our production is built around, not once but batch after batch.
Our whole operation runs under HACCP controls, audited by our national food and veterinary authority.
