What is blue spirulina: differences, good for & more.

That electric-blue colour in smoothie bowls and lattes doesn't come from a dye. It comes from algae. Here's what blue spirulina is and how it differs from the green stuff.

01What it is

Blue spirulina is an extract of spirulina, a microscopic blue-green organism (scientifically a cyanobacterium, Arthrospira platensis) that has been grown and eaten as a food for decades. Spirulina contains a vivid blue pigment-protein called phycocyanin. Blue spirulina is that pigment, separated from the rest of the spirulina using a water-based extraction, then dried to a fine powder.

02Blue vs green spirulina

Green spirulina has a strong, grassy, seaweed-like flavour that can take over a recipe. Blue spirulina is close to tasteless, so it adds colour without changing the flavour of your food.

03What it's good for

In the kitchen, blue spirulina's job is colour. It's used in smoothie bowls, smoothies and lattes, frostings, yoghurt, chia puddings, ice cream, cocktails and mocktails, and baked goods with low-heat finishes. A small amount gives a soft sky blue, and more gives deep ocean blue. Mixed with yellow ingredients like mango or banana, it turns green, so plan your colours.

Food manufacturers also use spirulina extract as a natural blue colour. In the US, for example, the FDA approved it as a colour additive for gum and confectionery in 2013 and widened its use the following year.

04Tips for using it

Avoid high heat. Phycocyanin fades with prolonged heat, so add it to cold or warm foods rather than long bakes. Watch the acidity. Strongly acidic recipes, like lots of citrus, can dull the colour. Start small. Begin with a pinch, around ¼ teaspoon per serve, and build up. Store it dry and dark. Keep it sealed, away from light and moisture.

05Ours

Our blue spirulina is grown in Japan and supplied as a dry powder in 150g retail pouches and 1kg foodservice packs. See it in our product range.