Formulate more freely
Remarkably mild sensory profile
Less algal flavor to design around means more freedom to build the finished product experience you actually want.
For formulators, product developers & brands
A different kind of microalgae ingredient.
Remarkably neutral in taste. Naturally complex in composition. Exclusive to Zivolife.
Zivolife is an exclusive whole-food microalgae ingredient made from Klebsormidium flaccidum var. ZL01 for teams building differentiated premium products, with a mild sensory profile and naturally occurring protein, dietary fiber, beta-glucans and phytonutrients.
Start with water. Then imagine the formulation.
Why Zivolife
More than an algae powder.
Zivolife is not positioned as a commodity source of algae protein. It is built for product teams that want greater formulation freedom, a broader nutritional composition story and an ingredient position that is not available off the shelf from multiple suppliers.
Do more with one ingredient
Multiple nutritional dimensions
Protein, dietary fiber, beta-glucans and naturally occurring phytonutrients are present together in one intact biomass.
Build a differentiated story
Exclusive commercial position
Zivolife is an exclusive Klebsormidium ingredient, not an interchangeable algae commodity available from a supplier catalogue.
The formulation advantage
Build the flavor you want. Not the flavor you have to hide.
Conventional microalgae can be nutritionally compelling and difficult to formulate with. Spirulina in particular is well documented to bring characteristic odor and flavor notes, and commercial formulations often require active flavor management.
Zivolife’s current commercial biomass is different. In plain water, its flavor is remarkably mild and near-neutral. That gives formulators more room to build around the intended flavor of the finished product instead of starting with an algae-masking problem.
That sensory difference can matter well beyond taste alone: it can expand the kinds of formats, flavor systems and consumer experiences a product team can realistically consider.
Sensory description reflects evaluation of current commercial production. Formulators should evaluate the ingredient in their intended matrix and use level.
Whole-biomass composition
One ingredient. Several nutritional dimensions.
Zivolife is supplied as whole biomass, not an extract or multi-ingredient mix. Its protein, dietary fiber, beta-glucans and phytonutrients occur naturally within that biomass. The opportunity is not to replace every functional ingredient in a product, but to bring several meaningful nutritional attributes from one source.
52.4 g
Protein / 100 g
Plant protein containing all nine essential amino acids.
14.4 g
Dietary fiber / 100 g
Dietary fiber occurring within the whole biomass.
Present
Beta-glucans
Naturally occurring within the biomass matrix.
Native
Phytonutrients
Naturally occurring polyphenols, carotenoids and chlorophyll.
Whole-biomass complexity without a multi-ingredient mix.
A distinct ingredient identity
Not spirulina. Not chlorella.
Zivolife is Klebsormidium flaccidum var. ZL01, a green microalga from the Charophyte lineage. It is biologically distinct from both spirulina and chlorella.
That distinction matters commercially as well as scientifically. Rather than adding another familiar commodity algae to a formulation, brands can build around an ingredient with its own identity, technical story and exclusive market position.
Ingredient-specific research
Published work on proprietary biomass
Peer-reviewed research has characterized naturally occurring compounds in proprietary Klebsormidium biomass.
Published safety
Published toxicology
A 90-day dietary toxicity study and genotoxicity studies have evaluated the dried algal biomass as a food ingredient.
Commercial differentiation
Not an off-the-shelf commodity
Zivolife offers partners a more ownable ingredient story than a widely interchangeable commodity algae powder.
Format flexibility
More room to build across formats.
Zivolife’s mild sensory profile can make microalgae easier to consider beyond traditional greens powders, tablets and capsules. Its natural green color remains visible. Its flavor does not have to dominate the product around it.
Beverages
Build around the intended flavor rather than a strong algal baseline.
Powders & sachets
Add nutritional density from a single whole-biomass ingredient to daily-use mixes and sticks.
Bars & functional foods
Bring several naturally occurring nutritional components from one ingredient.
Gummies & chews
Explore microalgae in more approachable, modern consumer formats.
New concepts
Talk to us about the matrix, use level and sensory target you are trying to achieve.
Evidence & quality
Built for diligence.
Published research
Research on proprietary Klebsormidium biomass
Peer-reviewed work has characterized multiple compound classes in proprietary Klebsormidium biomass.
Published safety work
90-day dietary toxicology + genotoxicity
Published studies support the safety profile of the dried algal biomass as a food ingredient.
Per-lot verification
Independent testing
Each Zivolife production lot is independently tested for Pb, Cd, As and Hg, together with microbiological quality parameters.
Partner diligence
Technical & regulatory package
Specifications, Certificates of Analysis and supporting regulatory documentation are available to qualified partners.
Regulatory position: Self-affirmed GRAS. FSVP documentation is available for partner review.
Commercial position: Zivolife is exclusive to Z Worldwide. Supporting IP documentation can be shared in the appropriate diligence context.
Selected published references
- Qiu S. et al. Chemometrics-Assisted Identification of Anti-Inflammatory Compounds from the Green Alga Klebsormidium flaccidum var. zivo. Molecules. 2020;25(5):1048. DOI: 10.3390/molecules25051048.
- Brickel J.A., Matulka R.A., Steffek A.E. KALGAE™ (Klebsormidium flaccidum var. ZIVO) dried algal biomass - 90-day dietary toxicity study and genotoxicity studies. Toxicology Reports. 2018;5:959-969. DOI: 10.1016/j.toxrep.2018.09.002.
- Cracking Spirulina flavor: Compounds, sensory evaluations, and solutions. Trends in Food Science & Technology. 2025;156:104847. DOI: 10.1016/j.tifs.2024.104847.
Formulation & supply partnerships
Build something more differentiated.
Tell us the format, intended use level and product experience you are trying to create. We can start with a sample, then provide the technical and regulatory materials your team needs.