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Bright future for natural food colours as Algae Protein steps up as blue dye alternative
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Wednesday, 13 August, 2025, 08 : 00 AM [IST]
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Abhitash Singh, Mumbai
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A vivid shade of blue may soon come from your smoothie bowl’s secret ingredient algae. Researchers are turning to phycocyanin, a pigment-rich protein found in spirulina, as a cleaner, safer alternative to petroleum-based synthetic dyes such as Blue No. 1 and Blue No. 2. With several U.S. states moving to phase out these artificial colorants over health concerns, demand for plant- and algae-derived food colours is rising fast.
The Spirulina Edge
Spirulina, a blue-green algae long valued for its nutritional profile, contains phycocyanin (PC), a naturally brilliant blue pigment. While PC is already used in select products — even lending its hue to certain M&Ms its use in mass-market packaged foods has been limited. That’s because PC is notoriously unstable, breaking down under heat during manufacturing and fading under light in storage.
Now, a team led by Professor Alireza Abbaspourrad and Ph.D. researcher Qike Li at Cornell University has developed a way to make PC more resilient. Their method uses a chemical process to break large, unstable protein molecules into smaller, uniform components. The result? A pigment that not only holds its colour better but also blends more efficiently in oil-based foods.
Beyond Just Colour
To confirm the improvement, the team employed Small Angle X-ray Scattering (SAXS) to observe the pigment’s nanoscale structure. The analysis revealed that the modified PC functions as more than a colorant — it also works as an emulsifier, helping oil and water mix, and as an antioxidant, protecting foods from spoilage. This could allow food makers to replace multiple synthetic additives with a single natural ingredient, streamlining labels for the “clean label” movement.
From Lab to Market
Although phycocyanin still costs more than artificial dyes, its natural origin, added nutritional value, and multifunctional benefits make it an appealing option for health-conscious consumers. The Cornell team is now partnering with food companies to scale up production and move the innovation toward commercial use. If successful, this algae-derived pigment could redefine the food colour industry delivering bright blues without the baggage of synthetic chemicals.
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