Chlorella

Chlorella is a genus of single-celled green algae, found in freshwater and saltwater environments. It is typically cultivated in controlled ponds or bioreactors, where it is grown under specific conditions to optimise its yield and nutritional content. After harvesting, the algae are processed, often dried and milled into a powder.

Chlorella is primarily added to foods and beverages as a source of nutrients, particularly protein, vitamins, and minerals. It is often found in dietary supplements, smoothies, and health drinks like kombucha, where it contributes to the product's nutritional profile and can impart a green colour.

Chlorella is not listed as an authorised food additive on the Register of Food Additive Authorisations in Great Britain, indicating it is typically used as a food ingredient rather than a functional additive. Some research suggests chlorella may have antioxidant properties and could potentially support immune function, but robust evidence from large-scale human trials is limited. The World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) have not classified chlorella regarding carcinogenicity. Evidence on its health effects is still developing.