Spirulina Blue (Phycocyanin)

A natural bright blue colorant extracted from the cyanobacterium Arthrospira platensis (commonly Spirulina). The active pigment is phycocyanin, a water-soluble protein-bound chromophore that produces a clean royal blue at typical food use levels.

Bright blue to deep blue free-flowing powder. Highly water-soluble. Sensitive to heat above 60 degrees Celsius, light, and extreme pH, making it best suited to chilled, frozen, and non-thermally-processed applications.

We supply food-grade Spirulina Blue from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Organic-certified and non-GMO grades are available on request.

Common market grades are sold by phycocyanin content (E grades): E18 (food grade, 18 percent phycocyanin minimum), E25 (premium food grade), E40 (cosmetic grade), and E50 and above (analytical and research grades). Higher grades reflect more concentrated phycocyanin.

Bulk and reduced-MOQ shipments. Batch-level COA covering phycocyanin content, color value, heavy metals, microcystin (controlled to below detection limit), and microbiology.

Spirulina has been consumed as food for centuries by Aztec and Chadian peoples and entered the modern industry as a protein supplement in the 1970s. The extraction of phycocyanin as a standalone colorant developed in the 2000s as the food industry searched for a viable natural blue.

Production starts with cultivated Arthrospira platensis biomass, typically grown in open-pond systems in alkaline mineral media. The dried biomass is extracted with water, the phycocyanin protein is purified by filtration and precipitation, and the concentrate is spray-dried with a small amount of stabilizing carbohydrate to defined E-grade specifications.

Spirulina Blue is not assigned a European E number but is permitted in the EU as a coloring food when derived from whole Spirulina. The U.S. FDA approved Spirulina extract as a permitted color additive exempt from certification in 2013 for candy and chewing gum, expanded to broader applications in 2014. Approved in major global markets as a natural color.

Spirulina Blue is the only commercially viable natural blue at industrial scale. Its principal limitations are heat sensitivity (degrades above 60 to 70 degrees Celsius), light sensitivity, and a narrow pH stability window of approximately 5 to 7.5. Premium pricing reflects extraction yield, with current market levels two to four times higher than synthetic Brilliant Blue (E133) on a color-equivalent basis.

Strategically, Spirulina Blue carries the natural-blue clean-label reformulation market on its own, with the closest alternative (Gardenia Blue) carrying its own regulatory and supply limitations. As clean-label pressure intensifies in confectionery, dairy, and beverages, demand continues to outpace supply growth.

• Chewing gum, hard candies, and gummies requiring natural blue coloration; the principal natural-blue option in confectionery
• Ice cream, sorbet, and frozen dairy desserts where freezer storage protects the pigment
• Drink mixes, smoothies, and powdered beverage premixes positioned for clean label
• Cake decorations, frosting, and fondant in bakery applications
• Yogurt and chilled dairy desserts
• Cocktail mixers and ready-to-drink beverages with limited shelf-life exposure to heat
• Plant-based dairy alternatives and vegan confectionery
• Cosmetics, personal-care products, and natural pigments for wellness applications
• Dietary supplements and functional food products positioned for antioxidant and superfood marketing