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Ocean blue: Algavista’s spirulina colorant provides natural hues

Algavista’s organic phycocyanin presents a natural and organic solution for blue colorants in the F&B industry. The vibrant blue pigment, called Vistablue, is extracted using state-of-the-art technology from organic spirulina cultivated by Algavista’s parent company, Parry Nutraceuticals. With Classic Blue being Pantone’s color of the year and many industry players pegging the tint as rising in popularity for F&B applications, Algavista is tapping into a pervasing industry trend. Moreover, naturality demands are driving the space with plant-based and natural colors being in high demand.

Colorants are extensively used in the confectionery space as they make foods such as ice creams, cakes and beverages vibrant and appealing. However, this decades-old practice of using colorants in the F&B industry came under the scanner when the dangers of synthetic colorants were brought to light.

The journey to safe, organic pigments
The market for wholesome, natural ingredients in food is booming. With the organic movement now making its presence felt, consumer sentiment toward traceable, chemical-free natural ingredients has increased. This trend has led the F&B industry to seek natural options for ingredients, especially colorants.

According to Algavista, the ideal option for a rich blue pigment that is plant-based and certified organic is the company’s phycocyanin. Vistablue has been crafted with the utmost care and precision using the method of aqueous (water) extraction where no solvents are used.

The quality of phycocyanin lends a natural blue hue to food with the additional health benefits of the microalgae spirulina. Studies show that phycocyanin reduces oxidative stress by inhibiting free radicals and has therapeutic effects on diabetes, cancer and cardiovascular conditions.

Following best practices, the USA and EU-certified organic spirulina is grown at Parry’s sprawling FDA-approved facility in Tamil Nadu, a South Indian state. The conditions render the spirulina grown and hence the phycocyanin extracted by Algavista to be clear of artificial flavors, allergens and harmful chemicals. The open-pond cultivation practice produces a high-yield, nutritionally dense strain of spirulina.

With the toxin-free Vistablue, the confectionery food sector can safely tinge icing, macarons, milkshakes and ice creams in an alluring blue that does not alter the taste and enriches the product with vital nutrients. Its anti-inflammatory and antioxidant properties make Algavista’s phycocyanin a natural, healthy alternative to synthetic colorants in the food industry.

Other key traits that elevate Vistablue for color formulators, the nutraceutical industry, food, cosmetics and fragrance manufacturers are:

  • Unique stability towards temperature, pH, and heat makes it resistant to losing its distinctive properties.
  • Customizable product delivery with the carrier of choice: Dextrin/Maltodextrin/Trehalose/ or carrier-free.
  • Low heavy metal presence, complying with California Proposition 65.
  • Free of pesticides, herbicides and other toxic chemicals.
  • Free of artificial flavors, allergens and carcinogenic properties.
  • Minimum PAH levels, complying with EU Reg 1933/2003.

Since the cultivation of Parry Organic Spirulina is completely organic and done in a pollution-free environment, Algavista’s Vistablue is non-GMO, non-irradiated and vegan. Backed by decades of intensive research by Parry Nutraceuticals, the cultivation and extraction processes for Vistablue are mindful of the impact on the environment.




 

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