Long before algae tablets appeared in online wellness stores, scientists were studying the organisms for entirely different reasons.
Some researchers were interested in food security. Others focused on agricultural efficiency. A few were thinking about space travel.
That history is easy to miss today because spirulina and chlorella are often encountered as consumer products. Yet the story of algae as a food source stretches back decades and crosses several fields, from nutrition science to environmental research. ENERGYbits, founded in Boston in 2010 by Catharine Arnston, entered the market during a period when interest in algae-based foods was gradually moving beyond laboratories and specialist health-food circles into broader consumer awareness.
The company operates within a niche segment built around two forms of microalgae: spirulina and chlorella. Both have been cultivated commercially for years, though their histories are not identical.
According to a review published by the Food and Agriculture Organization of the United Nations (FAO), spirulina has a documented history of human consumption in regions around Lake Chad in Africa. The same review notes that modern commercial cultivation expanded later through scientific and agricultural development programs in several countries. Chlorella followed a somewhat different path. Interest in its cultivation grew significantly in Japan after the Second World War, when researchers examined whether microalgae could contribute to future food production systems.
These discussions emerged long before algae became associated with wellness marketing.
The appeal was partly practical. Microalgae can be grown in controlled environments and produce large amounts of biomass relative to their size. Researchers exploring future food systems frequently viewed them as a potentially efficient nutritional resource. That interest has remained remarkably durable. While consumer trends have shifted repeatedly over the years, algae research has continued across universities, government institutions, and private industry.
Spirulina and chlorella get described in nutrition papers in a fairly consistent way. High nutrient density comes up a lot. So does caution. Researchers rarely jump from composition to health outcomes in a direct line.
One review places spirulina at roughly 50 to 70 percent protein by dry weight. That depends on how it is cultivated and processed. It is a striking number, even before anything else gets added to the discussion.
Then the rest of the profile shows up in layers. Amino acids. Vitamins. Minerals. Pigments. Antioxidant compounds.
Phycocyanin gets singled out often. So do chlorophyll and carotenoids. Different studies zoom in on different fractions, depending on the angle of the work.
And still, there is no single unified picture. Most of the literature circles back to the same point. These compounds are well documented. What they mean in full dietary context is still being worked through.
The research, however, does not automatically translate into commercial claims.
That distinction has been emphasized repeatedly in scientific publications. Studies may document nutrient composition or biological activity under laboratory conditions. However, researchers often call for additional work when evaluating specific health outcomes. As a result, the scientific literature surrounding algae remains broader and more complex than the marketing language sometimes used within consumer nutrition sectors.
Institutional interest in algae has also extended well beyond nutrition.
NASA looked at spirulina back in the day as part of their Controlled Ecological Life Support Systems, or CELSS for short. In the ’80s, scientists wondered if algae like spirulina could help out with regenerating life-support systems for long trips in space. One NASA-backed study noted that spirulina was good for producing food and oxygen thanks to how efficiently it uses light and its protein richness. They weren’t making spirulina products for consumers, though; it was all about figuring out how to use biological systems to keep humans alive up there.
A similar distinction appears in discussions involving international organizations.
The FAO has published reviews examining spirulina’s cultivation, nutritional characteristics, food safety considerations, and possible applications within food systems. These publications generally approach algae from agricultural and nutritional perspectives rather than commercial ones. In that context, algae are discussed as one of several potential food resources being studied as governments and researchers consider future food production challenges.
Meanwhile, commercial markets have developed their own trajectory.
The spirulina market keeps expanding, though the numbers never quite line up. One estimate puts it at about $630.8 million in 2024, with growth expected into the next decade. Another analysis lands higher. The gap is not unusual in this kind of sector. Different models, different assumptions, different definitions of what even counts as spirulina revenue.
Still, the direction is consistent. Plant-based diets are part of it. So is interest in alternative protein sources. Nutrient-dense foods keep showing up in consumer surveys and industry forecasts.
The figures vary. The trend does not really move in doubt.
It was within this evolving environment that ENERGYbits established its position.
Unlike companies offering large supplement catalogs, ENERGYbits concentrated almost exclusively on algae-based products. Its portfolio is developed around four principal product lines. ENERGYbits is based on spirulina. RECOVERYbits uses chlorella. VITALITYbits combines both algae species, while BEAUTYbits is also derived from spirulina. According to company descriptions, the tablets are produced from compressed algae and do not contain binders, fillers, or additives.
The company has consistently described these products as food rather than supplements.
ENERGYbits is considered a dietary supplement by some folks because its algae tablets are typically sold through those channels in the U.S. Others think it’s more of an algae-food or whole-food nutrition biz. This difference shows bigger classification issues within the algae field that have been around for years.
Despite this, many people still don’t know much about algae in nutrition. Yet, the area has slowly gained notice from researchers, entrepreneurs, food makers, and eco-conscious types. ENERGYbits is part of that growing interest.
What they do falls into a market around way before their company started. The industry keeps evolving due to science, farming, and shifts in what consumers want. The story of spirulina and chlorella goes beyond just one brand; it covers labs, farms, public groups, and business markets too. All these players are trying to figure out where microalgae fit in the food system of the future.
Disclaimer: These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease. Consult a qualified healthcare professional before making dietary changes.
