FUL Foods has introduced spirulina as a potential replacement for petroleum-based synthetic dyes, following the US Department of Health and Human Services and the FDA’s decision to phase out these dyes from the food supply.
The regulatory decision forms part of a broader strategy to improve public health. Consequently, legacy brands are actively seeking natural alternatives to replace dyes associated with health concerns.
Spirulina, a rapidly growing algae, requires minimal fresh water, no arable land, and captures carbon dioxide more efficiently than trees, presenting an attractive option for environmentally conscious consumers and investors.
FUL Foods has leveraged its proprietary technology to produce blue spirulina-based syrups and powders, which can replace artificial dyes across various food and beverage applications.
The company’s patented process yields a commercially available form of blue spirulina that maintains stability in low pH and high-temperature environments.
This breakthrough opens opportunities for creating natural blue food products in categories like candy and beverages, which have traditionally been difficult to replicate naturally.
Founded by Julia Streuli, Cristina Prat, and Sara Guaglio, who met at INSEAD, FUL Foods is driven by a commitment to sustainability. The company received recognition as a “World Changing Idea” by Fast Company in 2022 and was awarded the “Ingredient of the Year” by World Beverage Innovation in 2021.
