DENMARK – Oterra and Vaxa Technologies have developed a natural blue food colour made from spirulina.
Named Arctic Blue, the product reportedly has a significantly lower carbon footprint compared to conventional options.
This innovation marks the first outcome of a collaboration between Oterra, a Denmark-based natural colours producer, and Icelandic food-tech company Vaxa.
The production process takes place in Iceland, strategically located between Europe and the United States—two regions where spirulina is widely used in food and beverage applications.
Vaxa’s facility, situated near a geothermal power plant, uses renewable energy, waste heat, and carbon dioxide from the plant to cultivate spirulina in bioreactors.
According to the company, this closed system minimizes water loss and uses just 1% of the water and land required by traditional open pond systems.
Initial analysis by Oterra suggests the production method emits up to 40 times less carbon dioxide than standard spirulina production, though transportation and packaging contribute to emissions.
The spirulina cultivated through this process maintains the same algae properties as those grown in open ponds but resolves some common challenges.
Lotte Jeppesen, industry marketing manager at Oterra, highlighted improvements such as a neutral odour and faster solubility, which simplify handling during use.
“This method retains the vibrant blue colour and high colour strength typical of spirulina, while regulatory and labeling requirements remain unchanged,” Jeppesen stated.
Arctic Blue is expected to cater to growing demand for natural food colourants.
Data from market research firm Innova indicates that spirulina-based colours are gaining popularity in confectionery, baked goods, desserts, and ice cream, overtaking synthetic options like Brilliant Blue or FD&C Blue 1.
Oterra added that the introduction of Arctic Blue could aid companies in achieving their Scope 3 emissions targets by reducing value chain carbon emissions.
This collaboration highlights an ongoing shift toward sustainable and natural solutions in the food and beverage industry, driven by consumer preferences and environmental considerations.
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