What is blue spirulina?
What blue spirulina is, where its colour comes from, how it is made, and how it differs from pure phycocyanin.
Read guideWorking with blue spirulina.
Colour, dosage, heat, flavour and the other things worth knowing before your first batch.
What is PrismaBlu?
What PrismaBlu Vivid is made from, why it contains trehalose and sodium citrate, and what standardised blue spirulina powder means.
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Why blue spirulina?
Why makers choose blue spirulina when they want a vivid blue without synthetic blue dye.
Read guideWhy is blue spirulina so expensive?
Why blue spirulina costs more than green spirulina, and why cost per drink or batch matters more than price per kilogram.
Read guideBlue spirulina colour behaviour
How pH, heat, light, base colour, opacity, and process timing affect blue spirulina phycocyanin powder.
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How much blue spirulina should you use?
A practical blue spirulina dosage guide for drinks, desserts, glazes, and small production batches.
Read guideBlue spirulina vs green spirulina
A practical comparison of blue spirulina phycocyanin powder and green spirulina powder for makers choosing a colour ingredient.
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Does blue spirulina change colour in acid?
Why lemon, lime, yogurt, and sour mixes can move blue spirulina from blue toward teal.
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Blue spirulina heat stability
How to handle blue spirulina around hot stages, glazes, syrups, dessert bases, and production batches.
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What does blue spirulina taste like?
A practical guide to blue spirulina taste, dose, and which recipe bases hide or reveal it.
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Blue spirulina shelf life and storage
How to store blue spirulina powder and keep batch notes for repeatable colour.
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