The firm highlights wolffia’s versatility, offering it as matcha- and vanilla-flavoured protein drinks and as a dessert enhancer for yoghurt and cakes.
According to Flo’s chief technologist Dr Metha Meetam, the “agreeable taste” of wolffia makes it a convenient and nutritious addition to daily staples.
“Wolffia is a vegetable, not an algae. The taste is therefore more pleasant. It also has less bitterness compared to matcha,” said Dr Meetam.
“It’s packed with antioxidants and high-quality protein, with minimal fat, starch, or calories, plus essential nutrients like iron, calcium, zinc, folate, lutein, and zeaxanthin.”
A 2025 study in Applied Sciences by Krisztina Takács et al supports Dr Meetam’s findings, noting that wolffia is low in carbs but rich in protein, omega-3 and -6, and amino acids.
However, promoting this heritage superfood has its challenges.
What is wolffia?
Wolffia, part of the Lemnaceae (duckweed) family, has been used in traditional Thai cuisine for centuries, especially in northern and northeastern regions.
In recent years, it nearly vanished from the Thai culinary scene due to food safety concerns.
Motivated by the global need for sustainable food sources, plant nutrition specialist Dr Meetam founded Advanced Greenfarm to revive wolffia. He launched the consumer brand Flo to deliver products suited to modern lifestyles.
Overcoming challenges to revive wolffia
Wolffia thrives in warm climates but is prone to contamination when grown outdoors, said Dr Meetam.
Other challenges include low consumer awareness of wolffia’s benefits and limited research investment.
While global food producers have shown interest, success has been mixed. US-based Parabel, for instance, filed for bankruptcy after failing to find a market for its wolffia products, Dr Meetam noted.
In response, Flo’s research team selected the best native Wolffia strain and developed precision aquaculture technology to enhance nutritional content and increase cultivation efficiency, reducing resource use and promoting sustainability.
“Within two years, our advanced cultivation has resulted in twice the amount of calcium and over five times increase in iron and zinc compared to normal wolffia, and we are still improving,” Dr Meetam said.
Routine lab analyses ensure freshness and safety, and Flo has invested in large-scale cultivation and food processing R&D to supply wolffia in fresh, frozen, paste, or powder form.
Flo is now looking beyond Thailand. As part of its growth strategy, it joined Space F, a global FoodTech incubator in Thailand that connects startups with corporates through mentorship and co-working programs.
