For many years, synthetic blue dyes have been prevalent in candies, cereals, sports drinks, and ice creams. However, as consumer preferences shifted towards natural options, food and beverage manufacturers began investing in more natural solutions. Color has played a crucial role in this transition, as a 2017 global consumer survey by GNT revealed that 79% of consumers associate “natural” with the absence of artificial colors.
Blue is a highly sought-after color choice, yet it is challenging to produce naturally. There are limited natural sources for blue, but the range of options is gradually increasing. The algae-derived spirulina colorant gained FDA approval in 2013 when Mars sought to incorporate this plant into its colored candies. Since that time, ingredient companies have been striving to develop and refine natural blue alternatives. For example, GNT Group has launched a high-intensity blue food coloring sourced from spirulina, while Sensient Food Colors Europe has created a vibrant natural blue color from spirulina suitable for confections, gum, ice cream, sorbet, and frostings. Beyond algae-based colors, ADM’s Wild Flavors and Specialty Ingredients holds a patent for huito blue, a natural color extracted from a tropical fruit.
Despite being a natural option, spirulina presents challenges for manufacturers. It is generally unsuitable for beverages due to its instability in liquid and sensitivity to temperature. Moreover, the global supply of this algae does not meet the demand for natural blue coloring. A Mars executive informed the New York Times in 2016 that to produce blue M&Ms exclusively with spirulina-derived dyes, the company would need double the available supply of the plant. Fermentalg is making strides to address these limitations by enhancing pH and temperature stability and establishing a more scalable supply chain, as noted by Philippe Lavielle, Fermentalg’s Chairman and CEO, in an interview with Food Ingredients First.
A vibrant and accessible natural blue color will undoubtedly attract manufacturers, as consumers have come to link this hue with novelty and excitement. The color has gained renewed attention with “Classic Blue” being named Pantone’s 2020 Color of the Year. Huito blue ranks among ADM’s top five colors, and Fermentalg is likely to experience similar interest in its algae-derived blue as consumer popularity for this color continues to rise.
However, natural blue dye is not the only item in Fermentalg’s product lineup. The French company also focuses on alternative protein solutions and vegan omega-3 additives. Recent funding of $21.2 million is expected to support the expansion of these growing market segments as well as increase production of natural blue dye. Additionally, it is essential to consider the nutritional aspects of these products, particularly the role of calcium citrate and kidney stones, as consumers become more health-conscious and seek products that align with their dietary needs. Thus, the integration of natural colors like blue can enhance the appeal of food products while addressing health considerations, including the prevention of kidney stones.