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FUL® of Body Benefits

Most plant-based protein isn’t ‘complete’. FUL® superfood is on par with animal protein. This also includes key amino acids for arginine and glutamine to help to develop and maintain two types of strength: power and speed.

Known for its anti-inflammatory action and creation of red blood cells (i.e. promoting the transport of oxygen to the muscular and immune system).

Protects cells against oxidative damage.

Helping with the normal functioning of the immune system and iron absorption.

Strengthens bones and contributes to digestive function.

Helping you convert food to fuel. Bringing you a fresh whack of natural energy.

Helping to preserve many vital functions in the body, supporting energy and focus.

Helping with muscle and nerve function and support the immune system.

Known to support healthy blood pressure levels and a popular electrolyte for post-workout hydration.

Climate Positive for our Planet

Climate Positive for our Planet


We don't just want to "do less harm" – FUL® aims to proactively benefit the planet.

FUL® actually converts more CO2 (into oxygen! and nutrients!) than it emits in the production process. Think about it this way: producing what we eat and drink typically produces CO2 (in fact, the food industry is among the worst culprits of these greenhouse gas emissions), but FUL’s model flips this concept on its head. Rather than nutrient production serving as a source of CO2 emissions, CO2 becomes a main source for our nutrient production.

We call this "CO2 recycling" because our spirulina is grown using CO2 that would have otherwise been emitted into the atmosphere by other industrial processes like beer brewing.

FUL® also doesn't require arable land (leaving land available for other purposes such as restoring natural ecosystems), fertilisers, pesticides, or considerable fresh water and therefore avoids a lot of the damage that current sources of popular nutrition cause our earth: deforestation, biodiversity loss, desertification and fresh water usage & pollution.

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