Questions about algae
What is the difference between Macroalgae and Microalgae?
The term “algae” covers both macro- and microalgae. Macroalgae – popularly called seaweed – can be seen with the naked eye. Examples include nori (sushi sheets), sea lettuce and kelp. Microalgae are single-celled organisms up to 50 micrometres in size, and thus not or hardly visible to the naked eye. There are many different species of microalgae, of which Chlorella and Spirulina are the best known.
Are microalgae Novel Food?
Well known microalgae such as Chlorella and Spirulina have a history of safe use as application in food for human consumption. This means that the Novel Food legislation does not preclude the use of these algae in foodstuffs.
Are the microalgae Organic certified?
No, Only a limited number of minerals are allowed in organic production. When an algae producer uses minerals that are not on the list of permitted substances, he cannot certify his products as being organically grown. Phycom currently uses isolated minerals of which the food safety is guaranteed.
Do you irradiate the microalgae?
In accordance with Directive 1999/2/EC and 1999/3/EC microalgae (products) are not treated with ionising irradiation.
Do Microalgae contain Vitamin B12?
Some algae products claim to contain vitamin B12. Natural Vitamin B12 is only found in animal products such as milk, milk products, meat, meat products, fish and eggs. A complicating factor is that there is some anecdotal evidence that there seems to be effective B12 in algae products, for example, nori (a seaweed variant). But the explanation for this is fairly prosaic: when harvesting the seaweed, small marine animals (fish and crustaceans) are caught. Hence the vitamin B12.
The Phycom cultivation system is set up in such a way that no contamination occur.
Do algae contain allergens?
Phycom implemented and received certification for the fully integrated quality system FSSC22000 and GMP+, including supplier statements and audits in order to manage the non-allergen status of all raw materials. Phycom does not use or market any (raw) material that contain any known allergens. On site, no raw materials sourced from any known allergens are stored. Therefor the algae products of Phycom do not contain any known allergens.
Do microalgae contain Genetic Modified Organisms (GMO)?
The products are not manufactured from raw materials which are sourced from genetic modified organisms. On site, no raw materials sourced from genetic modified organisms are stored.
Phycom implemented and received certification for the fully integrated quality system FSSC22000 and GMP+, including supplier statements and audits in order to manage the non-GMO status of all raw materials.
Do algae contain PAH’s?
Polycyclic aromatic hydrocarbons (PAH) and polycyclic aromatics can arise when products are heated above 180° Celsius. During the production process the algae never exceed the temperature of 140° Celsius. Therefor polycyclic aromatic hydrocarbons do not occur in Phycom products and forms no risks.
Do your products contain iodine?
It is known practice that high concentrations of iodine are added to algae cultures to prevent excessive growth of bacteria and other contaminants. High levels of iodine are shown in the end products from such sources. No iodine is added. The microalgae products from Phycom contain virtually no iodine.
Is your product Kosher?
No we don’t have a Kosher certificate. However the algae products do not contain any ingredient of animal origin, nor does it contain ethanol or other alcohols. Equipment is solely used in the cultivation and manufacturing of algae products and not used for any other products or ingredients. During the manufacturing process no ingredient of animal origin is used. Nor do the products come in contact with animal or alcohol products during storage and transportation.
Is your product Halal?
No we don’t have a Halal certificate. However the algae products do not contain any ingredient of animal origin, nor does it contain ethanol or other alcohols. Equipment is solely used in the cultivation and manufacturing of algae products and not used for any other products or ingredients. During the manufacturing process no ingredient of animal origin is used. Nor do the products come in contact with animal or alcohol products during storage and transportation.
What is Umami?
Umami was first scientifically identified in 1908 by Kikunae Ikeda. Umami (from Japanese: うま味) taste is one of the five basic tastes. It has been described as savoury and is characteristic of broths and cooked meats.
People taste umami through taste receptors that typically respond to glutamate, which is widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste.
Questions about Phycom
Does Phycom share Quality documents with third parties?
Phycom does not allow access to documentation and production location nor releases any other information of their cultivation system without absolute necessity and a signed NDA. Specific quality documentations are available if required. The FSSC22000 certification covers all food safety issues mentioned.
Do you have a HACCP and/or Equivalent Food Safety Quality System (EFSQS) Program?
Yes, it is covered with the scope of FSSC22000.