Blue Spirulina Adoption Grows in F&B; Supply, Stability, and Regulatory Challenges Persist

London, United Kingdom — 28 July 2026

The food and beverage (F&B) industry is increasingly incorporating blue spirulina as a natural colouring, driven by consumer demand for 'clean label' ingredients and regulatory pressure against synthetic dyes. This shift is particularly evident in the confectionery and frozen dessert sectors, where its vibrant blue pigment offers a compelling alternative. However, its broader commercial adoption is hampered by technical limitations related to heat and acid stability, alongside a concentrated and geopolitically sensitive supply chain.

Suppliers are investing in advanced cultivation and stabilisation technologies to address these challenges. These include controlled indoor farming to ensure year-round consistency and proprietary extraction methods to enhance pigment resilience. The US FDA's expansion of spirulina-based blue colour applications in February 2026, encompassing baked and heat-processed goods, signals a significant regulatory endorsement that is expected to accelerate product innovation. This follows a broader market trend, with Innova Market Insights identifying spirulina as a leading clean label alternative after Walmart's 2025 initiative to remove synthetic dyes from private label products. The market for blue colours is expanding rapidly, with over 10,000 new product launches containing blue colouring in 2025, compared to approximately 6,000 in 2021.

Despite its appeal, blue spirulina (phycocyanin) is highly susceptible to degradation in low-pH environments and under high-heat processing. Applications such as acidic beverages (pH below 7.0) and products requiring heat treatment above 70°C can significantly compromise colour integrity, leading to fading or sedimentation. This necessitates careful formulation and processing adjustments, often recommending a late-stage colour addition to minimise heat exposure. Contamination from heavy metals during cultivation and inconsistencies in colour potency during extraction also remain critical quality control challenges.

The spirulina supply chain is marked by high concentration, with a few key producers meeting the quality and scale requirements for multinational brands. Geopolitical exposure, particularly reliance on Chinese sourcing and associated tariffs, is compelling procurement teams to de-risk by seeking European or US-based suppliers. This shift, however, must balance pricing, volume, and quality expectations. Open-pond cultivation, a common method, is prone to seasonal variations affecting availability and pigment concentration, further advocating for more controlled, consistent indoor cultivation methods.

What this means for United Kingdom

UK supplement manufacturers and brand owners must navigate distinct regulatory frameworks. Unlike the US FDA's clear authorisation, spirulina extracts for colouring are not officially approved as food additives in the EU, including the UK post-Brexit. Operators using spirulina as a 'food with colouring properties' must ensure compliance with both FSA and EFSA guidelines regarding natural and clean label claims, which are under scrutiny. The focus should be on application where stability issues (low pH, high heat) are minimal, such as low-water-activity confectionery or frozen products. Diversifying sourcing to mitigate geopolitical risks and ensuring robust quality control for heavy metal contamination will be crucial for supply continuity and brand reputation. Manufacturers should also anticipate increased competition from emerging phycocyanin alternatives.

Regulatory frameworks for blue spirulina vary significantly across markets. In the US, spirulina extracts are authorised as a colour additive under 21 CFR §73.530. However, in the EU, including the UK, spirulina extracts used for colouring remain in a regulatory grey area, often positioned as 'food with colouring properties' rather than an approved additive. This necessitates careful navigation of 'natural' and 'clean label' claims to ensure compliance with specific jurisdiction rules and avoid regulatory enforcement actions. The industry anticipates continued innovation to improve spirulina's stability and broaden its application scope, alongside the market introduction of competing natural blue colourants, such as those derived from Galdieria sulphuraria.

Brand owners increasingly rely on contract-manufacturing partners such as Supplement Factory to navigate these requirements.