Global Spirulina Protein Market to Reach US$807.2 Million by 2030

The global market for Spirulina Protein estimated at US$494.0 Million in the year 2024, is expected to reach US$807.2 Million by 2030, growing at a CAGR of 8.5% over the analysis period 2024-2030. Arthrospira Plantesis Species, one of the segments analyzed in the report, is expected to record a 9.7% CAGR and reach US$587.6 Million by the end of the analysis period. Growth in the Arthrospira Maxima Species segment is estimated at 5.7% CAGR over the analysis period.

The U.S. Market is Estimated at US$134.6 Million While China is Forecast to Grow at 13.5% CAGR

The Spirulina Protein market in the U.S. is estimated at US$134.6 Million in the year 2024. China, the world`s second largest economy, is forecast to reach a projected market size of US$177.2 Million by the year 2030 trailing a CAGR of 13.5% over the analysis period 2024-2030. Among the other noteworthy geographic markets are Japan and Canada, each forecast to grow at a CAGR of 4.2% and 8.2% respectively over the analysis period. Within Europe, Germany is forecast to grow at approximately 5.7% CAGR.

Global Spirulina Protein Market - Key Trends & Drivers Summarized

What’s Elevating Spirulina Protein in the Plant-Based Nutrition Space?

Spirulina protein—derived from blue-green microalgae—is emerging as a premium plant-based protein source enriched with essential amino acids, iron, B vitamins, and antioxidants. The protein is available in powder, capsule, or flake form and is being incorporated into sports nutrition, meal replacements, and protein-fortified foods and beverages. Its algae-origin credentials align with vegan, sustainable, and whole-food-based nutrition trends, offering a cleaner alternative to soy or pea proteins.

Industrial-grade extraction and drying technologies are improving taste, color, and solubility, expanding its use in neutral-flavored supplements, high-protein shakes, and snack bars. Product innovation is enabling inclusion in ready-to-drink RTD protein beverages, functional waters, and baking mixes—positioning spirulina as an everyday protein booster.

Are Hybrid Formulations and Ingredient Blends Taking Off?

Spirulina is being combined with other protein sources—pea, rice, hemp—to achieve balanced amino acid profiles, neutralize color or algae taste, and optimize texture. Formulas targeting sports recovery include BCAA-rich blends with spirulina for antioxidant support. Prebiotic fiber blends (e.g., inulin + spirulina) are targeting gut-health markets.

Encapsulated or micro-encapsulated spirulina proteins are being trialed for color-stable incorporation into shakes and bars. Moreover, nutrient education apps and personalized nutrition platforms are promoting spirulina-based protein as part of tailored macros and micro-nutrient plans.

Why Are Consumers Turning to Spirulina Protein?

Health-conscious consumers seeking sustainable, complete plant proteins find spirulina attractive. Its minimal land and water use, coupled with high protein yield per hectare, appeal to eco-conscious buyers. Athletes and performance-focused consumers value its protein content, recovery potential, and antioxidant load. Clean-label seekers benefit from minimal processing and no major allergens—ideal for clean eating and keto-lacto-vegetarian diets.

In retail, spirulina protein is moving from health stores into mainstream supermarkets and online platforms, aided by influencer endorsements and recipe integrations in smoothie and baking channels.

What’s Powering the Growth in the Spirulina Protein Market?

The growth in the spirulina protein market is driven by several factors related to sustainable protein innovation, formulation advances, and wellness integration. Improvements in spirulina cultivation, drying, and defatting have created neutral-flavored, high-quality protein ingredients suitable for a wide range of products. Rising consumer focus on climate-friendly and plant-based proteins drives interest in algae alternatives. Ingredient collaborations with sports nutrition brands and personalized wellness platforms increase product integration. Finally, regulatory categorization as GRAS (Generally Recognized as Safe) accelerates formulation approvals and enables broad inclusion across food and beverage applications.