Ingred fiberValensa International recently announced GRAS certification of its Parry Organic Spirulina ingredient. The notice submitted to the FDA covers the ingredient’s use in beverages and beverage bases; breakfast cereals; fresh fruits and fruit juices; frozen dairy dessert and mixes; and much more, at a level of 0.5-3.0g spirulina per serving. Valensa completed a two-year program to enhance the flavor of Parry Organic Spirulina for the general consumer. The ingredient now has a flavor profile similar to milder, non-organic forms of spirulina, which should broaden its consumer appeal. Parry Nutraceuticals developed new approaches to processing of the organic spirulina raw material that help it match the flavor profile of non-organic commercial spirulina products, without affecting its nutrient profile. This makes it the most nutrient-dense spirulina ingredient on the market, and the mildest-tasting form of organic spirulina currently available. It is processed to deliver the highest levels of phytopigments, such as pure phycocyanin, chlorophyll-a, beta-carotene and other carotenoids. —Valensa International Inc.