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The FAO has reviewed Spirulina as a cultured biomass that has been widely used for food and feed, and has organized its production, cultivation, harvesting, processing, and utilization into a single industrial system. Therefore, the key factors for Spirulina are cultivation facility capacity, culture integrity, drying yield, and quality yield , rather than the cultivated area or yield of the agricultural product. ( FAOHome )

As of 2026, the NCBI Taxonomy lists Limnospira platensis as the current name, linking Arthrospira platensis as a basionym and Spirulina platensis as a homotypic synonym. However, existing food regulatory data, such as those from the FDA, still use Arthrospira platensis. Therefore, MarketHub  maintains three fields simultaneously: Current Scientific Name, Regulatory Name, and Commercial Name . ( NCBI )

Product Master

The FAO Review of Spirulina Production and Utilization outlines the overall production system, stating that commercial Spirulina is produced through cultivation and the harvesting and drying of biomass, and is utilized as food and feed. Since individual culture temperatures, pH, and productivity vary depending on the strain, facility, and cultivation method, they are not fixed to arbitrary general values ​​in this v1.0 version. ( FAOHome )

The Ministry of Food and Drug Safety strengthened heavy metal standards for Spirulina in the 2023 revision of the Standards and Specifications for Health Functional Foods . Accordingly, heavy metal standards for Health Functional Food ingredient products are set as Product Release Gates. Current permissible limits for specific items must be reconfirmed using the original text of the latest "Standards and Specifications for Health Functional Foods" during product registration. ( Ministry of Food and Drug Safety )

The WHO explains that toxins produced by cyanobacteria can be exposed through various routes, including oral ingestion, and presents a separate analytical framework for cyanobacteria and the aquatic environment. In the case of Spirulina foods, it is important to distinguish between the target Spirulina strain itself and toxin-producing cyanobacteria that may be introduced during culture . ( WHO )

Lot Master Required Field

Lot ID · Item · Product Type · Commercial Name · Current Scientific Name · Regulatory Scientific Name · Strain ID · Culture Collection/Source · Master Culture ID · Working Culture ID · Seed Culture Lot · Facility ID · Pond/PBR/Tank ID · Culture Water Source · Water Test · Medium Lot · Start Date · Harvest Date · Culture Volume · Light · Temperature · pH · Mixing · CO₂ · Nutrients Runtime · Biomass Density · Culture Health · Microscopy Result · Other Cyanobacteria/Algae Identification · Microbiology · Cyanotoxin Risk Test · Harvest Batch · Filtration · Washing · Concentration · Dehydration History · Drying Method · Drying Date · Dried Biomass Lot · Moisture · Color · Odor · Particle Size · General Composition · Heavy Metals · Microbiological Report · Grinding · Sieving · Mixing · Purification History · Packaging Date · Expiration Date · Buyer · Shipper · Returns · Claims · Repurchase

U.S. FDA GRN 417 reviewed cases of using dried Spirulina biomass as an ingredient in various foods, including beverages, cereals, grains and pasta, dairy products, plant-based protein foods, snacks, and soups. Therefore, MarketHub maintains Food Ingredient RFQs as an independent domain, alongside Health Functional Foods. ( FDA HFPAP External )

 Spirulina has a stronger character of a bio-manufacturing supply chain than items processed after harvesting raw materials at the farm .

The key supply chain is as follows.

Culture Collection → Production Facility → Harvest Biomass → Drying Factory → Ingredient Manufacturer → Food/Supplement Manufacturer → Buyer

Trade Dataset

FDA GRN 127 specifies instances where dried biomass of *A. platensis* is used as an ingredient in bars, powdered nutritional beverages, popcorn, salads, and pasta, while GRN 417 addresses the use of ingredients across a broader range of food groups. This serves as an official international precedent demonstrating that spirulina can be expanded into a food ingredient Product Library rather than remaining a Supplement Only. ( FDA HFPAP External )

PRP — Product Research Profile

Spirulina PRP operates with the following structure.

Species/Strain → Culture Medium → Cultivation System → Biomass Productivity → Harvest → Drying → Quality/Safety → Product Application → Buyer RFQ

① Need Products & Materials

Companies and institutions seeking necessary products, agricultural products, raw materials, and processed goods register purchasing demands. Registered requests are utilized to review cooperation with potential suppliers and producers based on the RFQ Intelligence Library.

Process:
RFQ Registration → Supplier/Product Review → Collaboration Connection → Future AI Matching

Register

② We are looking for production and manufacturing partners. (Need Suppliers & Manufacturers)

Register a request to find necessary production and supply partners, ranging from farms and producer organizations to processing companies, OEM, ODM, and private label manufacturers.

Process:
RFQ Registration → Review of Production & Manufacturing Capabilities → Collaboration Connection → Future AI Partner Matching

Register

③ We are looking for domestic and international buyers. (Need Buyers)

Farmers, producer organizations, and manufacturing companies are requesting cooperation with new buyers, such as domestic and international distributors, importers, brand companies, and food service and catering businesses.

Process:
RFQ Registration → Product & Supply Capability Review → Market & Buyer Connection → Future AI Buyer Matching

Register

 

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