FAQ's
Welcome to the Phycom FAQ page, your comprehensive resource for all things algae! Here, we address your most pressing questions about algae. Whether you’re curious about the nutritional benefits, food safety standards, or our innovative production processes, this FAQ covers it all. Dive into the details on algae as a food source, our commitment to quality and sustainability, and how Phycom is shaping the future of healthy, sustainable food.
General Information
Algae are diverse, plant-like organisms that play a crucial role in ecosystems and have various applications in food, health, and environmental sustainability.
Algae encompasses both macroalgae and microalgae. Macroalgae, commonly known as seaweed, are visible to the naked eye and include varieties like nori, sea lettuce, and kelp. Microalgae are much smaller, single-celled organisms, usually invisible to the naked eye.
Explore our detailed guide about algae and how microalgae differ from seaweed.
There are a multitude of different algae species in the world. While both are nutrient-dense, Spirulina is a cyanobacteria, and Chlorella is a true microalga, making them distinct in terms of classification and some nutritional properties. Read more about algae here.
Macroalgae, commonly known as seaweed, are visible to the naked eye and include varieties like nori, sea lettuce, and kelp. Microalgae are much smaller, single-celled organisms, usually invisible to the naked eye.
No, microalgae are not restricted by the Novel Food Legislation. Common microalgae like Chlorella have a long history of safe use in human food, so Novel Food legislation does not limit their use.
Phycom is a fast-growing business-to-business ingredient supplier, pioneering and specialising in microalgae cultivation. We are dedicated to producing high-quality, sustainable algae products that contribute to solving global food challenges. Learn more about who we are and why we do what we do.
Phy + Com = Phycom.
The company name is derived from “Phy,” an abbreviation of phycology, the study of algae. It is also linked to the Greek letter phi (φ or Φ), which denotes the golden ratio. “Com” stands for Company.
Phycom is not the only producer in the Netherlands or Europe. However, since the start of our company, we have seen many initiatives start the cultivation process and—unfortunately—fail to scale up. Are you interested in how we made this cut? Please take a look at our algae process flow page.
Stay updated on the latest developments, news, and innovations at Phycom by visiting our All that’s New & Interesting page for updates and interesting articles.
Our comprehensive resources unlock the knowledge and potential of microalgae. You can visit our Facts&Figures page.
Products and Applications
Algae can be used in feed and food products.
Various food products are possible, such as smoothies, juices, pasta, meat analogues, bakery items, and food supplements. Discover more about algae food applications.
Algae can be used as an immune enhancer in animal feed.
Yes, algae enhance the nutri-score of finished food products. Algae are rich in proteins, vitamins, antioxidants, and essential nutrients. Explore how our algae can improve food products.
Incorporating algae into food products offers a functional alternative to conventional ingredients, improving nutritional value while supporting environmental sustainability. Learn why algae are essential for the future of food.
Microalgae contain essential nutrients, including proteins, fatty acids, vitamins, and antioxidants. They can boost immune function, improve gut health, and support well-being. Learn why we started with algae cultivation and how algae can benefit your health.
No, Phycom’s cultivation system ensures that our algae products are iodine-free. Unlike other algae products where iodine is added to prevent bacterial growth, our method does not require this, ensuring no iodine is present in the final product.
No, Chlorella contains no omega-3 fatty acids. Chlorella does, however, contain other healthy fatty acids. Other algae species contain omega-3 fatty acids, typically used in algae oil.
The MOQ is 100 kg, and the algae are packed in 20 kg food-grade bags.
Algae can be declared algae, microalgae or the applicable name such as Chlorella, Chlorella vulgaris, or others.
The bioavailability of our algae products is currently unknown. Studies have been conducted on the availability of algae cell walls to exert their biological function in the human body due to their inherent composition. We have not yet conducted studies on our algae products to confirm or refute their bioavailability.
Umami is one of the five basic tastes and is often described as a pleasant, savoury taste. Japanese scientist Kikunae Ikeda discovered it in 1908. It’s commonly found in broths, cooked meats, and fermented products. Umami taste receptors respond to glutamate, making it a distinct taste.
Cultivation Process
We use advanced cultivation methods, including heterotrophic and phototrophic techniques, to produce algae efficiently and sustainably. We focus on maintaining high quality, large volumes, sustainability, and economies of scale. Discover more about how we create algae.
Our cultivation process is guided by four main principles: Quality, Volume, Economies of Scale, and Sustainability. These principles ensure we produce algae that meet the highest standards while minimising environmental impact. Read more about Phycom’s principles.
Heterotrophic production relies on organic compounds—glucose or waste sugars—like energy and carbon sources. Phototrophic and autotrophic cultures, on the other hand, use light and CO2. Comparing both strategies reveals several facts favouring heterotrophic production. Please read more about cultivation methods and techniques on How we create algae page.
An axenicity check ensures that our algae cultures are free from contaminants, which is crucial for producing safe, high-quality food products. This step is vital in our commitment to food safety and quality.
Quality Assurance & Certificates
Phycom implemented and received certification for the fully integrated quality system FSSC22000 and GMP+.
You can find these in the footer of the website, and also on our FSSC22000 and GMP+ page.
No, we don’t have a Kosher certificate. However, the algae products do not contain any ingredients of animal origin, nor do they contain ethanol or other alcohol.
Yes, we have a Halal certificate. The algae products do not contain any ingredients of animal origin, nor do they contain ethanol or other alcohol.
Yes, Phycom operates under the FSSC22000 certification, which includes HACCP and covers all relevant food safety standards.
No, Phycom’s products are free from GMOs. We follow strict protocols under our FSSC22000 and GMP+ certifications to ensure that all raw materials are non-GMO.
Phycom ensures our products are free from known allergens published in the EFSA List of Allergens. We do not store or use raw materials containing allergens on-site, so our algae products are non-allergenic.
PAHs form when products are heated above 180°C. Since our algae production never exceeds 140°C, there is no risk of PAHs forming in our products.
No, our microalgae products are not treated with ionising irradiation, following EU Directives 1999/2/EC and 1999/3/EC.
Phycom does not share documentation or provide access to our production facilities without a signed NDA and absolute necessity. Specific quality documentation is available if required and is covered by our FSSC22000 certification. For customers, we have drafted a Quality Information and Statement booklet.
Sustainability and Impact
Sustainability is at the core of our mission at Phycom. Our algae cultivation process reduces the carbon footprint, uses fewer resources compared to traditional agriculture, and provides a sustainable source of nutrition. Discover how we are creating a better planet through algae.
Algae require less water and land than traditional crops and can be grown in controlled environments, making them highly sustainable. They are also a renewable resource, contributing to long-term food security.
We adhere to strict quality control measures throughout the cultivation process, from axenicity checks to rigorous final product testing. Our commitment to quality is one of our core principles, ensuring that our algae meets the highest industry standards. See also Quality Assurance & Certificates
Partnerships and Collaboration
Yes, Phycom actively seeks partnerships with companies looking to incorporate algae into their products or explore new applications. We offer expertise, state-of-the-art facilities, and a commitment to innovation. Contact us to explore potential partnership opportunities.
Please visit our Contact page to send us a message for more information or to discuss partnership opportunities. We’d love to hear from you and explore how we can collaborate.
Due to our trade secret on microalgae cultivation, the answer is no. How we cultivate algae is our intellectual property, and it is bound to non-disclosure. Therefore, a tour is unavailable to the general public, companies, or students. All information on the production steps and our products is listed on our How we create algae page.
Have a Question We Haven't Covered?
Are you curious about algae, our products, or something else? Whether you’re in the food industry or simply interested in the future of sustainable food, we’d love to answer your questions. Drop your question below, and we’ll add it to our FAQ section!
