Natural blue food colouring.
Blue spirulina powder gives drinks, desserts, glazes, and small batches a vivid blue from phycocyanin, without reaching for synthetic dye.
What makes the blue work.
The blue comes from phycocyanin, the pigment extracted from spirulina. In cold, pale, neutral bases it reads clean and bright. Acid moves the shade toward teal, and heat can dull it, so the best results usually come from adding the blue late.
The important part is not the colour in a spoonful of water. It is how the blue behaves in your actual recipe: the finished base, acidity, heat exposure, serving light, and batch size.
Where it fits.
- Cold drinks
- Iced lattes, coconut lemonades, mocktails, sodas, and pale mixers.
- Desserts
- Soft serve, gelato, mousse, frosting, mirror glaze, and white-chocolate finishes.
- Small batches
- Menu specials, launch runs, sampling, and repeat production once the shade is approved.
- Paperwork
- Batch COA included with every order for records and production checks.
Ready to test it in your base?
Start with the product page, then use the dosage, acid, and heat guides while you build the first batch.