FDA expands approved use of Spirulina extract color additive across all foods in the U.S. 

USA – The U.S. Food and Drug Administration (FDA) has expanded the permitted uses of spirulina extract as a color additive to all foods generally, enabling broader adoption of natural blue and green hues across the U.S. food industry. 

The decision, published as a final rule in the Federal Register, amends 21 CFR 73.530 by removing previous use restrictions.  

As a result, spirulina extract can now be used across a wide range of food categories, including beverages, bakery, dairy, confectionery, snacks, and seasonal products, at levels consistent with good manufacturing practice (GMP). 

Spirulina extract holds the distinction of being the first natural blue color additive approved for food use in the United States. Since its initial approval, the FDA has gradually expanded its permitted applications through a series of regulatory amendments, including approval for use in beverages in 2022.  

Each expansion followed color additive petitions submitted by GNT, the company behind EXBERRY colors derived from non-GMO fruits, vegetables, and plants. 

According to the FDA, safety assessments confirmed that dietary exposure to C-phycocyanin, the key pigment in spirulina extract, remains below the acceptable daily intake of 1.8 grams per person per day.  

The agency determined the color additive to be safe based on substitutional use analyses supported by existing Generally Recognized as Safe (GRAS) notices. 

The regulatory update is expected to have a significant impact on bakery and confectionery applications. Previously, natural green and blue shades derived from spirulina were limited to decorations, coatings, and fillings.  

With the expanded approval, manufacturers can now incorporate these colors directly into doughs and batters, supporting new product innovation, including pistachio, matcha, and plant-based offerings. 

In parallel, the FDA clarified labeling guidance, allowing manufacturers to make “no artificial colors” claims on products formulated without petroleum-based FD&C synthetic dyes, even when plant-derived colors such as spirulina extract are used. 

Previously, such claims were limited to foods with no added color at all, a restriction that complicated clean-label reformulation efforts. 

Jane MacDonald, Director of Technical Development at GNT USA, said the regulatory change opens new opportunities for food manufacturers.  

“With more natural blue options now permitted, the focus is on helping manufacturers understand what’s possible,” she said. “GNT brings regulatory experience and technical application expertise to support informed decision-making, as customers evaluate natural blue solutions within their specific formulations and commercial goals.” 

Ingredient suppliers and food manufacturers have welcomed the FDA’s decision, noting that blue has historically been one of the most challenging colors to achieve using natural sources.  

The expanded approval is expected to simplify formulation strategies for brands responding to growing consumer demand for products made without artificial additives. 

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