January 12, 2021

If you’ve spent any time dining in Mexico City recently, you may have noticed spirulina cropping up on menus in everything from the usual smoothies to more traditional dishes such as tortillas and tlayudas (a crisp tortilla base with refried beans and other toppings). Centuries before spirulina was deemed a “superfood”, the vibrantly colored cyanobacteria (or blue-green algae) was a pre-Hispanic dietary staple.

This clipping was added via the Protein Report NewsEngine, a market intelligence tool for tracking developments in the protein industries. Learn more.

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