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Givaudan achieves major regulatory milestone for natural acid-stable blue colour in Europe
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Wednesday, 18 March, 2026, 08 : 00 AM [IST]
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Avignon, France
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Givaudan Sense Colour has announced a significant breakthrough in the natural food colouring market, receiving positive scientific feedback from the European Food Safety Authority (EFSA) regarding its novel blue extract, Everzure Galdieria. The safety assessment marks a critical step toward the final authorisation of this vibrant natural alternative to the synthetic Brilliant Blue FCF (E133) by the European Commission.
Developed in partnership with French biotech firm Fermentalg, Everzure Galdieria is a phycocyanin blue derived from the microalgae Galdieria sulphuraria. Unlike traditional spirulina, which often struggles in low-pH environments, this new extract boasts remarkable acid stability. This characteristic significantly broadens its application potential, allowing manufacturers to achieve stable, vivid blues, greens, and purples in categories like beverages and confections where natural options were previously limited.
“We welcome this long-awaited news following a thorough and intensive assessment,” said Barry Foley, Regulatory Director for Givaudan Sense Colour. “This milestone reflects our commitment to supporting the regulatory pathways that bring high-performance natural alternatives to market.”
The production process leverages precision fermentation and a proprietary water extraction method. This ensures a sustainable, traceable, and scalable supply chain that maintains consistent quality—a hallmark of Givaudan’s leadership in blue biotechnology.
Nathalie Pauleau, Global Product Manager, highlighted the functional impact for food scientists: “Once fully approved, the close color match to Brilliant Blue will allow customers to create exciting food experiences in acidic applications without compromising on naturalness.”
As the industry moves away from synthetic dyes, Everzure Galdieria stands poised to redefine the "natural blue" landscape in the European Union, offering the technical resilience required for complex food and beverage formulations.
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