Category: Success Stories

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:

• Frozen heart-shaped spirulina servings, ideal for smoothies, salads, or side dishes.

• Fresh spirulina paste, available in different flavors: for the ultimate freshness experience.

• 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

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:

• Frozen heart-shaped spirulina servings, ideal for smoothies, salads, or side dishes.

• Fresh spirulina paste, available in different flavors: for the ultimate freshness experience.

• 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

The cultivation of mastiha in southern Chios has endured for centuries — through wars, earthquakes, and wildfires. Today, however, it is challenged by modern pressures: the climate crisis, technological transition, the shortage of new farmers, and the need for sustainable practices.

At this crossroads, a pioneering program is “born” — not in conference halls, but in the mastiha groves, alongside the producers. The program “Mastiha Trees: Safeguarding the Future of a National Product” provides a substantive, practical, and human-centered response, transferring knowledge from farmer to farmer, establishing for the first time a network of cooperation and innovation, and empowering the very communities that keep mastiha alive.

This is highlighted in an interview with the Athens-Macedonian News Agency (AMNA) by Stefanos Chatzilazarou, Associate Professor at the Department of Agriculture of Aristotle University of Thessaloniki (AUTh), and coordinator of the scientific team supporting the program.

Unprecedented Challenges of the 21st Century – What Is the Response?

The climate crisis, the demand for sustainable practices, technological change, economic uncertainty, the decline of the rural population, and the lack of succession in family farming threaten to break a centuries-old cycle of life, says Prof. Chatzilazarou. He adds that the pioneering program “Mastiha Trees: Safeguarding the Future of a National Product” offers a rare holistic response — not theoretical, but practical, rooted in the land, the people, and their real needs.

From Chios to All of Europe – A Model to Follow

The program, which has been extended until March 2026, is already considered a model of agricultural education and sustainable development. It has been recognized as a best practice by the Directorate-General for Agriculture of the European Commission (DG Agri) and was awarded at the Bravo Sustainability Awards, reflecting its impact.

The program is implemented by the New Agriculture New Generation Organization, in collaboration with the Laboratory of Floriculture of AUTh’s Department of Agriculture and the Chios Mastiha Growers Association (EMX). It is funded through the founding donation of the Stavros Niarchos Foundation (SNF), The Hellenic Initiative, and the Chios Mastiha Growers Association (EMX).

Key contributors to the project, according to Prof. Chatzilazarou, include: Dr. Stefanos Kostas, Emeritus Professor Athanasios Oikonomou (AUTh), Efi Lazaridou, Dr. Dimitris Voloudakis, Kalliopi Karaboiki (New Agriculture New Generation), Dr. Ilias Smyrnioudis, and Despina Anagnostou (EMX).

Farmer-to-Farmer Training: Knowledge Rooted in People

The focus of the program is not simply informing farmers, but empowering them through knowledge. Specifically, 24 young producers, aged 18–45, receive specialized training on the entire spectrum of mastiha cultivation and then go on to train their fellow villagers.

“This creates a dynamic knowledge network that is constantly reinforced, interacting and evolving,” notes Prof. Chatzilazarou, adding that so far more than 250 growers have participated actively, while the 24 trained producers act as multipliers of knowledge in the 24 mastihohoria (mastiha-producing villages). Farmers also relay observations and questions, which return as research and improvements from AUTh.

As producer Despina Vataki characteristically says:
“The program gives me the opportunity to actively contribute to spreading knowledge. As a group, we exchange views, discuss, reflect. A fertile ‘give and take’ is created that drives us only forward.”

The Chios of 24 Mastiha Villages: Agriculture, Culture, Society

Today in southern Chios, where mastiha trees stand still in time and shed their precious tears for centuries, more than 1,150,000 mastiha trees are cultivated across 20,000+ stremmata of farmland. Registered growers in the cooperative exceed 4,000, and cultivation remains a family affair with strong participation of women.

“Mastiha is deeply tied to the identity and the local society of Chios. It is not merely an economic activity — it is tradition, relationship, cohesion. The program recognizes and harnesses this dynamic,” emphasizes Prof. Chatzilazarou.

Mastiha Facing the Climate Crisis

Highlighting that the climate crisis is not a threat of the future but a present reality, Prof. Chatzilazarou notes that the floods of 2024 damaged both the quantity and quality of production. Fortunately, the wildfires of 2025 did not affect the mastiha trees, though they impact the microclimate of the region.

Although the tree is resilient to diseases and requires no pesticides, the program recommends — according to Prof. Chatzilazarou — adjustments in the kentima (incision technique) depending on weather conditions, research into genotypes adapted to the new environment, and continuous farmer updates through a digital platform.

From the Past to the Future – Can Mastiha Endure?

“The answer is clearly yes — but not without evolution,” says Prof. Chatzilazarou. He notes that mastiha cultivation is already included in the UNESCO Intangible Cultural Heritage, in the EU’s sustainable agriculture strategy, and in modern business interest for natural, certified products.

“The program acts as a bridge between the traditional way and the demanding environment of our era,” he stresses.

Agricultural Education That Changes Lives – Women and Youth: The New Strength of the Mastiha Villages

Participation in the program transforms the role of young producers. It teaches them why they do what they had learned empirically, turns them into carriers of knowledge, connects them with scientific support networks, and provides professional identity and self-confidence.

Moreover, women have an active and equal role in mastiha cultivation and processing, and “the program supports, educates, and inspires them,” he underlines.

At the same time, young producers are returning from urban centers to invest in a crop that is beginning to show both financial and qualitative returns. According to Prof. Chatzilazarou, prices are rising, demand is steady, and knowledge is now a vital tool.

Mastiha in Medicine, Cosmetics, Gastronomy

The expansion of mastiha uses (pharmaceutical, cosmetic, nutritional) adds value and export potential: wound healing, anti-inflammatory and antimicrobial action, oral hygiene products, cosmetics, and natural supplements.

“The uniqueness of Chios mastiha makes it one of the most authentic and competitive products of the Mediterranean,” he notes.

From Tradition to Global Innovation

The program “Mastiha Trees” is not just a subsidized initiative. It is a living community of people, scientists, producers, and institutions proving daily that tradition and innovation can coexist.

“As for centuries past, so today, mastiha cultivation will continue dynamically in the southern part of Chios, offering us its precious tears and filling us with its taste and aroma,” concludes Prof. Chatzilazarou.

Elena Alexiadou

Photographs were provided to AMNA by Stefanos Chatzilazarou.

Source: ΑΠΕ-ΜΠΕ

The Idea of Cooperative Cultivation That Won an Entrepreneurship Award

Tropical fruits from… Kos and herbs like oregano, thyme, and sage mark the beginning of Aspasia Pastrikou’s journey in the agricultural sector. Leaving behind life abroad, she returned to her birthplace, Kos, in 2021 to experience what life on the island is like.

In 2024, she made the decision to get involved in product cultivation, and today she has achieved her first small production of herbs. She estimates that by March 2025, the packaging of her products under the brand name “Votanima” will be ready.

“I studied mechanical engineering and lived in the UK for eight years, working for major companies. Then I returned to Greece, where I also worked in a large company in my field. However, in 2021, I decided to return to Kos. There, I realized that the entire lifestyle of the residents revolves around tourism. That gave me the first push to do something different,” Aspasia told Ypaithros Chora.

While trying to find her footing on the island, she created a small vegetable garden for personal use. “This process—watching a seed turn into food—enchanted me, and that’s when the idea of cultivation started to take root in my mind. At the same time, I came across Piraeus Bank’s Equal program for women in agri-food, which I joined. There, we had a lesson on aromatic plants, and I thought: I’m on the island of Hippocrates, and we don’t have our own herbs. So I decided to explore it further, and that’s how I got started,” she explained.

She connected with people who had previously attempted herb cultivation on the island but had discontinued due to other obligations, and she took over their fields. She also made use of her family’s available land.

With roots in Australia, which she has visited many times, Aspasia was inspired to experiment with tropical fruit cultivation in Kos. As she explains, “I thought about how the climate is changing due to global warming, and we need to adapt and try new crops that might benefit from these changes. Having memories of fruits like mango from Australia, I decided to give it a try. So far, the crops are doing very well. They withstood the winter without any issues.”

Currently, she is cultivating 13 different types of tropical fruits. Some of these include mango, papaya, pineapple, lychee, star fruit, passion fruit, two different types of guava, and dragon fruit. “There are also other producers in Kos growing these kinds of fruits, so that’s a good sign—it shows these products can thrive not just in Kos, but in the Dodecanese region in general.”

Cooperative Cultivation

At present, Aspasia is still designing her business plan. As she explains, “This year, I had my first small harvest of herbs. I’m constantly studying and learning, since I don’t have an agricultural background. I expect the packaging to be ready by March 2025.”

She also received support through her participation in the AgroAnelixi program of New Agriculture New Generation, as well as from the EWA (Empowering Women in Agrifood) program organized by EIT Food. In the latter, she won second place and a €5,000 prize.

“This distinction made me feel more confident about my business and the idea of implementing the method of cooperative cultivation, which is based on regenerative agriculture and agroforestry. From the research I’ve done, it seems well-suited to both the region and the types of crops I want to combine, since it’s applied where there is both low and high vegetation.”

Future Plans

Aspasia’s upcoming plans include expanding her herb cultivation and, in the short term, setting up her own workshop. Finally, with the prize money from the EWA competition, she plans to invest in precision agriculture, specifically in soil sensors. As she emphasizes, “Temperature and humidity play a very important role. Water is precious, so I want to monitor what goes into the field to ensure it’s only what’s necessary—nothing more.”

Source: ypaithros.gr

At the foothills of Mount Vermio, in the semi-mountainous village of Trilofos, Imathia, Sarkatzi Farm was “born” five years ago. It was in 2019 when Theodoros Sarkatzis, a graduate of the Department of Public Relations and Communication, decided to return to the land and replant his family’s 40-year-old estates with nut trees.

Together with his wife, Anastasia Tsili, they chose to focus on the production, processing, and marketing of almonds and hazelnuts, emphasizing product quality while also paving the way for new farmers in the primary and agri-food sectors. The range of products produced on the farm is constantly expanding and now includes spreads, cereal bars, powders, pralines, spoon sweets, and more.

Starting from cultivation all the way to product packaging, the family-run cottage industry has shown consistent growth. It currently offers 20 product codes, with sales increasing by 60% compared to last year—a development that prompted the next step in their expansion. With the goal of increasing both production and their customer base, Sarkatzi Farm, which spans approximately 3,000 square meters, is investing in a new, modern processing facility on a privately owned 120-square-meter property in Trilofos. The new unit is expected to be completed by the end of 2025. For this investment, the cottage industry has submitted a funding application through the NSRF program for processing and is now awaiting final results.

Speaking to Liberal.gr, Ms. Anastasia Tsili said the new facility will house the workshop, storage areas, and offices of the cottage industry. “Our facility is being upgraded and will be fully vertically integrated once the new unit is operational. The aim is to grow our customer base (both wholesale and retail) and increase our production. Consumer demand is already growing, with our products gaining traction among consumers,” Ms. Tsili stated.

Emphasis on Quality

Discussing the products, she noted that the idea of processing and producing healthy food came about when she was searching for highly nutritious foods for her child—and that’s when she discovered nut butters. “Our farm’s nut production kept increasing. At the time, my husband Theodoros Sarkatzis, who leads cultivation and harvesting, and I were debating whether to sell the raw product to traders or begin processing it ourselves. My interest in healthy foods like nut butters for my child led us to the idea of producing spreads based on the nuts we already grew,” Ms. Tsili explained to Liberal.gr. They started with six flavors and now offer 20 product codes, including raw nuts.

The nuts cultivated at Sarkatzi Farm are mainly almonds and hazelnuts, with walnuts also being developed. The nuts are used to produce spreads with up to three ingredients, cereal bars, almond powder, pralines, spoon sweets, and almond oil. “What sets our products apart from the competition is that they contain no additives such as preservatives, sugar, salt, or added oils. Ingredient combinations are made using honey, which we source from small local producers. They contain 100% natural ingredients and have a one-year shelf life,” Ms. Tsili emphasized, noting that the cottage industry invests in high-quality, pure raw materials—a key differentiator in the sector. She added that four of their 11 spread codes have received awards for best taste in competitions.

Expansion into More Retail Outlets

The cottage industry’s products are currently available on store shelves in Veria, Naousa, and Thessaloniki, with the majority of sales coming from their online store (e-shop). Given the steady rise in sales and the upcoming completion of the new processing unit, Sarkatzi Farm aims—through its participation in food exhibitions—to expand into more retail points in the domestic market and, in the long term, to enter international markets.

Finally, referring to the cottage industry’s collaboration with the organization New Agriculture New Generation, Ms. Tsili described it as a “godsend” for Sarkatzi Farm, offering knowledge and solutions across various agri-food sectors and in the production process. “We cultivate our land with love and respect for the environment, always following the guidance of our expert agronomists,” Ms. Tsili concluded.

Source: liberal.gr