Organic frozen fresh spirulina - 420g
Fresh frozen spirulina
Certified organic
Made in France
6 tablets of 70g, i.e. 420g = 3-month course
SHIPPED EVERY THURSDAY VIA CHRONOFRESH FOR ORDERS PLACED BEFORE TUESDAY 6PM (SHIPPING TO FRANCE ONLY)
ON SALE ALL OCTOBER UNTIL 27/10 6PM)
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Price:
€60.66
Organic frozen fresh spirulina - 420g images
Ultra-fresh organic spirulina
(6 tablets of 70 g to thaw)
Fresh frozen spirulina is live spirulina that is simply pressed and then frozen immediately after harvest, never dried: 6 tablets of 70 g (420 g in total) grown and harvested in the North of France, to be taken at 6 to 12 g per day - i.e. half a tablet to one tablet. No drying, no heating: the excess water is removed, it is weighed and frozen straight away to lock in its freshness. The result: a melting texture once thawed, a neutral taste, and 16.9 mg of iron per 100 g.
Have you tried spirulina powder but really can't get on with the taste? Would you like to add it to your diet more easily? We have the solution!
Fresh spirulina, made in the north of France, is a real game changer in the kitchen.
Grown and harvested with the greatest care, this micro-alga is gently pressed to remove the excess water and simply concentrate the spirulina in its purest form.Weighed and then cut into blocks in strict compliance with health standards and the cold chain. You get a smooth, creamy block (a little like tofu) that you can very easily slice with a knife, spread, or mix into your sweet and savoury dishes.
Its taste is neutral, so you can slip it into all your everyday meals.
Jamy explains everything in his report at the farm of Xavier, our producer:
🟩How is it different from other spirulinas?
We were won over by how easy it is to use and its soft texture, and really surprised by its neutral taste: spirulina acts as a flavour enhancer, bringing an "umami" taste to your dishes while having a very mild, imperceptible flavour of its own. It is ideal for giving a beautiful green colour to both savoury and sweet dishes and providing you with all the goodness of spirulina, without altering the taste. On the contrary, it will elevate your cooking.
In practice, the difference comes down to one thing: nothing has been removed, nothing has been heated. Whereas spirulina powder goes through a drying step, the fresh block stays just as it comes out of the pond, minus the water. It therefore retains its natural enzymatic activity and its creamy texture. Spirulina in its fresh form is a raw, unprocessed food that you cook with - and that is precisely what changes everything day to day.
🟩 How to use it?
- Prepared with olive oil or honey (natural preservatives), it can be kept for up to 15-20 days in the fridge.
Add creaminess to your morning toast or tapenade toasts for aperitif time, deepen the green of your guacamole, spice up your vinaigrettes with this superfood, make original dessert creams, an amazing tiramisu...
- We recommend always combining it with a food rich in vitamin C (citrus fruit, lemon) to help the body absorb the nutrients (especially iron).
- Do not heat the spirulina, so as to benefit from its nutritional properties.
- As a course: take a tablet (or half a tablet) out of the freezer and let it thaw for 2 minutes at room temperature - it turns into a smooth green liquid, easy to add to a glass or a recipe. The recommended intake is 6 to 12 g of fresh frozen spirulina per day, i.e. half a tablet to one tablet. Never refreeze a tablet that has already been thawed.
A kitchen tip from our daily practice: add a squeeze of lemon to the thawed tablet before mixing it in. Iron is better absorbed in the presence of vitamin C. If the taste of algae still puts you off, our 12 tips to mask the taste of spirulina also work very well with the fresh version.
🟩 Why eat fresh spirulina
Eating spirulina as a food or condiment in its own right, in your everyday meals, isn't that more inspiring than swallowing it mechanically every morning without even tasting it? Fresh spirulina is slowly becoming more widespread, leaving our pharmacies to regain all the nobility of its pure form in our kitchens. In addition to its very pleasant texture and its umami side, its main asset lies in its nutritional richness and the bioavailability of its trace elements. Unprocessed, it retains all of its enzymatic activity, a bit like an apple you bite into right after picking it from the tree, that's when it is at its best!
It contains on average 5695 mg of phycocyanins per 100g of fresh spirulina. Phycocyanin is the characteristic blue pigment of spirulina, now at the heart of numerous research studies - we have devoted a complete guide to it on the blog.
🟩 What European regulations say
A 20 g serving of fresh spirulina provides 3.4 mg of iron, i.e. 24% of the nutrient reference values. As such, the health claims authorised by Regulation (EU) No 432/2012 for iron apply:
- Iron contributes to the reduction of tiredness and fatigue.
- Iron contributes to the normal function of the immune system.
- Iron contributes to normal oxygen transport in the body.
- Iron contributes to normal formation of red blood cells and haemoglobin.
- Iron contributes to normal energy-yielding metabolism.
Of course, as part of a varied and balanced diet and a healthy lifestyle.
🟩 Delivery
Price includes Chronofresh shipping costs
Shipped every Thursday right after harvest for orders placed before Tuesday 6PM
Delivery to FRANCE only
🟩 To find out more about using spirulina, read our blog articles:
How to eat spirulina?
Spirulina and microcystins: check the quality!
Spirulina: the complete guide to its benefits according to science
Spirulina and weight loss: what scientific studies reveal
Spirulina and immunity: what the research says
12 effective tips to mask the taste of spirulina
What does spirulina cost? (price per kilo and per 100 g)
Blue spirulina: what is it and why is everyone talking about it?
Algae and microalgae: benefits, nutrients and recipes
🟩 And to hear from the people who work with algae every day, there is also our podcast: Algues au quotidien, the Biovie podcast.
Spirulina is now well known for its nutrient density. Eating it fresh means receiving it just as it comes out of the pond - no drying, no heating, no intermediate processing.
Rich in iron: containing iron is not enough, it also has to be usable by the body! Its bioavailability is quite remarkable, because spirulina is covered by a polysaccharide-type, non-cellulose envelope. In plants, this cellulose envelope contains phytates, which can trap iron and reduce its absorption by our body. This is not the case with spirulina.
The available research on the bioavailability of iron from spirulina is encouraging, and it does not contain substances known to inhibit its absorption.
Finally, as well as being well absorbed, the iron provided by spirulina is not harsh on the digestive system. With 16.9 mg per 100 g, our fresh block is rich in iron within the meaning of European regulations - and iron contributes to the reduction of tiredness and fatigue and to normal oxygen transport in the body. To dig deeper: plant-based iron, why algae beat red meat and iron deficiency: the spirulina, chlorella and marine plasma trio.
Packed with vitamins and minerals: it stands out for its content of minerals and trace elements (iron, zinc, selenium) as well as provitamin A (beta-carotene), B vitamins and vitamin E. In its dry state, spirulina contains 60 to 70% protein, about 3 times more than lean meat for the same weight. In fresh form, since the water has not been removed, the block provides 17.6 g of protein per 100 g - as much as an egg, with no cooking or processing. It also contains copper, zinc and magnesium. Our article on complete plant proteins details its amino acid profile.
Rich in pigments: spirulina naturally concentrates several pigments and compounds that are the subject of active research - its phycocyanin (the blue pigment, 5695 mg per 100 g here), superoxide dismutase and beta-carotene, mainly. These molecules are sensitive to heat and light: as the fresh form has undergone neither drying nor heating, it reaches you without having gone through these steps.
Two articles to go further, with no beating about the bush: phycocyanin, benefits and dosages and phycocyanin: is there any danger?
Rich in chlorophyll: it is what gives spirulina its deep green colour. And then there is a point that is often forgotten - spirulina has the ability to absorb heavy metals present in its growing medium. That is precisely why it is essential to know where it comes from, to be sure it is not already loaded with pollutants before it enters your body. Our producer works in closed ponds, under certified organic farming, in the North of France. That is why we place so much emphasis on traceability and microcystin testing.
Who is it for? For everyone, or almost. Nutrient density, iron, protein and pigments: spirulina can fit into anyone's daily routine, including seniors, as part of a varied and balanced diet.
For athletes, the main argument remains iron - iron contributes to normal oxygen transport in the body and to normal formation of red blood cells - together with a supply of complete plant protein. It is concrete, measurable, and there is nothing magical about it.
On more debated topics, we prefer to refer you to the studies rather than promise anything: spirulina and weight loss, what the studies reveal, spirulina and immunity: 12 studies under scrutiny and chronic fatigue and lack of energy.
In cosmetics: spirulina can also be used externally, as a mask, and it is a practice many people discover with pleasure. Its content of vitamin E, zinc, selenium, essential fatty acids and beta-carotene makes it an ingredient of choice for homemade preparations applied to the skin or hair. Frankly, a fresh block mashes with a fork much more easily than a powder that needs rehydrating.
For recipes and routines, we have detailed everything here: spirulina and hair, the complete guide, spirulina and hair: composition and results and spirulina and tanning: preparing your skin for the sun.
🟩 Find on our blog the recipe for a Coconut Spirulina After-Sun Mask!
This cyanobacterium also has benefits for the planet, since it carries out photosynthesis. Yes, it captures CO2 from the atmosphere and releases oxygen throughout its growth. Grown in ponds, without arable land, without ploughing and without long-distance transport: enough to produce protein with a very low carbon footprint ;)
🟩 To find out more about its benefits, also read our blog articles:
What does spirulina cost?
How to eat spirulina?
Spirulina and microcystins: check the quality!
Spirulina: the complete guide to its benefits according to science
Spirulina and weight loss: what scientific studies reveal
Spirulina and immunity: what the research says
Phycocyanin: benefits, risks and complete guide 2026
Blue spirulina: what is it and why is everyone talking about it?
12 effective tips to mask the taste of spirulina
ETIKA SPIRULINA
Shilhi runs the NGO Etika Spirulina Philippines, which sets up low-tech, sustainable spirulina micro-farms and trains local people to make this highly nourishing food more widely accessible.
Producing ecologically in the North of France: Xavier, for his part, the son of organic farmers, has always wanted to commit to a sustainable food transition and to organic farming brought back to the heart of cities. On his return to France, he experimented with low-tech ponds of this green cyanobacterium on his parents' farm before joining an urban farm in Roubaix to launch larger-scale production and perfect their techniques: they managed to extend the use-by date of fresh spirulina from 2 days to 10 days, in a 100% natural way, thanks to strict production hygiene. A small revolution for the sale of this precious green paste!
Passing on knowledge: After successfully producing quality spirulina in the North of France, sustainably and ecologically, which retains its nutritional properties, Xavier is launching his own urban spirulina farm through a participatory project, and going even further: he is building an educational farm to pass on all this know-how. Cooking workshops, harvesting workshops, as well as training in low-tech home cultivation: everything is done to share the secrets and benefits of this extraordinary superfood as widely as possible.
🟩 What does an urban, local micro-farm involve?
Waste management (everything is designed to be recycled or reused), a reduced energy footprint by choosing low-consumption equipment, solar panels, compost, wooden construction, eco-friendly packaging (compostable or reusable), natural cleaning products, bicycle delivery in the Lille metropolitan area…
🟩 Etika Spirulina has also formed partnerships with local artisans to bring spirulina where you would least expect it: soap, honey, beer and even spirulina mochis! A real democratisation of spirulina as an everyday food is under way.
🟩 Frankly, this is exactly the kind of supply chain we at Biovie have been looking for since 2007: short, traceable, certified organic, and run by people we know and visit on site. A micro-alga produced in Roubaix and delivered to your home within a few days is also a very concrete answer to the question of transport and freshness. And if the subject of algae supply chains interests you, we talk about it at length in our podcast Algues au quotidien.
Packaging: recyclable vacuum-sealed pouch, 6 tablets of 70 g.
Ingredients: 100% raw fresh frozen spirulina (Arthrospira platensis), certified organic. Grown, harvested, frozen and packed in France.
Best before: 24 months after harvest.
Storage: in the freezer at -18°C (do not refreeze after thawing).
Recommended serving: 6 to 12 g per day, i.e. half a tablet to one tablet.
Delivery: shipped by Chronofresh once a week from the production site (parcel separate from your Biovie order), you will receive your spirulina at home on Saturday morning.
Average nutritional values per 100g:
| Nutrient | Per 100 g |
| Energy | 402 kJ / 95 kcal |
| Fat | 1.5 g |
| Of which saturated fatty acids | 0.8 g |
| Carbohydrates | 2.8 g |
| Of which sugars | Traces |
| Protein | 17.6 g |
| Salt | 0.51 g |
| Iron | 16.9 mg |
| Magnesium | 51 mg |
| Beta-carotene | 70 mg |
| Phycocyanin | 5,695 mg |
🟩 Frequently asked questions about fresh frozen spirulina
How much fresh frozen spirulina should you take per day?
The recommended serving is 6 to 12 g per day, i.e. half a tablet to one 70 g tablet. This amount provides about 1 to 2 mg of iron, i.e. 7 to 15% of the nutrient reference values. If you are just starting, begin at the lower end of the range for a week, then increase gradually - everyone at their own pace.
What is the difference between fresh spirulina and spirulina powder?
Fresh spirulina is simply pressed to remove the excess water, without any drying or heating step, then frozen immediately to lock in its freshness: it retains its enzymatic activity and a neutral taste. Spirulina powder, on the other hand, is dehydrated, and therefore much more concentrated for the same weight (60 to 70% protein versus 17.6 g per 100 g when fresh) and stronger in taste. In practice, the two are not eaten in the same way: the thawed tablet is cooked with like a food, the powder is measured out like an ingredient.
Does fresh spirulina really have a neutral taste?
Yes, and that is what surprises people most. The thawed tablet does not have the strong iodine taste associated with spirulina powder: it brings a very mild, almost imperceptible umami note, which acts as a flavour enhancer in both savoury and sweet dishes. This is in fact the number 1 reason why people put off by the powder adopt the fresh version.
How long does fresh frozen spirulina keep, and how do you thaw it?
In the freezer, the best-before date is 24 months after harvest: store the tablets at -18°C. To use it, take a tablet (or half a tablet) out of the freezer: it thaws in 2 minutes at room temperature and turns into a smooth green liquid, easy to add to your recipes. Never refreeze a tablet that has already been thawed.
Can fresh spirulina be cooked?
No, it is best to avoid heating it. The pigments and enzymes in spirulina are sensitive to heat: so add it at the end of preparation, cold or on a lukewarm dish. Toast, guacamole, vinaigrettes, hummus, dessert creams, tiramisu: it fits in everywhere, as long as it doesn't go in the pan.
What should you combine fresh spirulina with to absorb iron better?
Combine it with a food rich in vitamin C: lemon, orange, kiwi, raw pepper, parsley. Vitamin C improves the absorption of non-haem iron from plant sources. A simple squeeze of lemon on your thawed tablet is enough - and as a bonus, it lightens the texture even more.
Who should be careful with spirulina?
Spirulina is not recommended for people with haemochromatosis or phenylketonuria, and particular caution is required in the case of anticoagulant treatment, autoimmune disease, kidney disorders, as well as during pregnancy and breastfeeding. In all these cases, ask your doctor for advice before starting. For everyone, it is best to choose a spirulina whose origin and analyses are known: that is the point of our article on microcystin testing.
How can a fresh product be delivered to your home?
Fresh frozen spirulina is shipped every Thursday, right after harvest, by Chronofresh (refrigerated transport), for delivery on Saturday morning. You therefore need to order before Tuesday 6 pm. The parcel is shipped directly from the production site, separately from the rest of your Biovie order, and shipping costs are already included in the price. Delivery to France only.
Disclaimer: The information on this page is provided for information purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any change to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
Updated: September 2026. Article reviewed by Éric Viard, founder of Biovie and ISTOM engineer, co-author of Algues au quotidien (Gallimard, 2024) - Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, Académie Nationale de Cuisine 2025.
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