With the dynamic and enthusiastic “It’s alive,” an innovative idea is introduced: fresh spirulina that turns honey blue. The story brings to mind Archimedes’ famous “Eureka!” moment. That must be how inventor George Lignos, a chemical engineer passionate about process design and optimization, felt. With the support of cutting-edge technology, he succeeded in creating and operating a sustainable urban spirulina cultivation system that produces fresh product daily—an achievement that certainly doesn’t go unnoticed.
Spirulina is a cyanobacterium, a microorganism to which Earth owes its oxygenation. Cyanobacteria were the first to provide oxygen, paving the way for other microorganisms to thrive. Spirulina has a long history as a superfood, rich in vitamins, minerals, and fatty acids. It stands out for its high content of phycocyanin, a plant-based protein with powerful antioxidant and anti-inflammatory properties. Its first recorded use dates back to the 16th century, and more recently, it was used as a dietary supplement by NASA astronauts during space missions. Today, new research continues to confirm many of its potential health benefits and therapeutic properties.
As a supplement, spirulina is typically found in powder, capsule, or tablet form and is often added to protein bars, smoothies, juices, pasta, and other foods. At this point, “It’s Alive” is changing the game by introducing spirulina as a food in its fresh and frozen forms, available in heart-shaped servings—a unique innovation combining freshness, functionality, and aesthetics while fully preserving its nutritional value.
Biotechnology in the Service of Nutrition
The story of It’s Alive began in December 2018, when a small team of visionaries ran their first experiments producing fresh spirulina in a small photobioreactor. Driven by persistence and innovation, they developed their own photobioreactors, continually refining production technologies and processes. Their participation in the EGG startup accelerator in 2019 was a turning point, providing their first funding for lab equipment. After years of research and nine generations of experimentation, they built the first industrial-scale photobioreactor, achieving a significant reduction in production costs.
By 2021, incorporating modern IoT technologies, they optimized the production process and began sharing their initial results. Nutritional analysis results boosted their confidence, leading to the first taste party, where friends and acquaintances had the chance to sample fresh and freshly frozen spirulina. Encouraged by positive feedback, they took the next step, establishing It’s Alive as a pioneer in fresh spirulina production. In 2022, the company won the Trophy-Trophy Challenge by New Agriculture New Generation.
Today, It’s Alive is an award-winning, innovative company producing in the heart of Athens, with a mission to provide consumers with high-quality fresh spirulina. Led by George Lignos and a team of expert scientists who share the same vision, the company combines cutting-edge technology with sustainable practices to create unique, nutrient-rich products. It’s Alive’s philosophy is rooted in science and proximity to the consumer, focusing on urban farming, ensuring fresh spirulina reaches customers quickly and at peak quality.
Eyeing International Markets
Recently, the entire It’s Alive team has been working intensively to prepare for their first major export: blue honey to the U.S., in collaboration with Laconic Foods under the private label Cyano. Exporting is never easy for Greek startups, especially in the field of biotechnology, where Greece still lacks the expertise to support such ventures.
Urban Spirulina Farming
Production takes place in closed photobioreactors, which are designed and built in-house to ensure high efficiency and excellent quality. The process is fully sustainable, with zero waste and the use of green energy. Solar heating and passive cooling reduce the environmental footprint, making It’s Alive a model in the field of sustainable food production.
How Does Honey Turn Blue?
The honey’s transformation into blue is achieved by adding fresh spirulina extract, whose striking blue hue comes from phycocyanin, a natural pigment. Under bright light, the miel et ciel (French for “honey and sky”) fluoresces red—evidence that the extract is still fresh. The It’s Alive team has filed a patent application, as they managed to create a product in which the extract both enhances the color and nutrition of the honey, while the honey itself preserves the extract at room temperature. However, this effect does not occur with all varieties of Greek honey. An extensive research process was carried out to select the ideal variety for optimum results and stable quality.
The addition of spirulina extract not only gives honey a unique appearance but also enhances its nutritional value, turning it into a biofunctional food that combines aesthetics with functionality.
The “It’s Alive” Product Line
It’s Alive offers fresh spirulina in various forms, tailored to consumer needs and preferences:
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Frozen heart-shaped spirulina servings, ideal for smoothies, salads, or side dishes.
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Fresh spirulina paste, available in different flavors: for the ultimate freshness experience.
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Miel et Ciel: a one-of-a-kind product that blends honey with active spirulina extract, offering a nutritious combination with a distinctive color and taste.
Source: flamis.gr
