What is Chlorella's History?

Chlorella vulgaris, a species of freshwater algae, was first discovered by Dutch microbiologist and botanist Dr. Martinus Willem Beijerinck in 1890.

Interest in Chlorella as a nutritional resource gained momentum in the 1950s, during a time of global food shortages. Researchers began exploring its potential as a sustainable, protein-rich food source. Chlorella was first cultivated and consumed in Asia and has since become a recognized dietary supplement worldwide.

The two most common species used today are Chlorella vulgaris and Chlorella pyrenoidosa, both known for their impressive nutrient profiles.

However, raw Chlorella is indigestible to humans due to its tough, cellulose-rich cell wall. To unlock its nutritional benefits, Chlorella must undergo a process that breaks down this cell wall.

Our Chlorella is carefully processed to have a broken cell wall, for maximum digestibility and bioavailability. This means your body can absorb and benefit from its rich nutrients—making it easy and effective to enjoy this amazing superfood.