DENMARK – Oterra has partnered with Iceland-based Vaxa Technologies to introduce Arctic Blue, a spirulina-based natural food color.
According to the companies, the new product is designed for food and beverage manufacturers seeking a vivid and sustainable blue color option.
Arctic Blue is reported to retain the key characteristics of spirulina, including its vibrant shade and high color strength, while offering improved handling due to its neutral odor, easier mixing, and faster dissolution compared to spirulina grown in open ponds.
A report by Vaxa Technologies highlighted that its production facility is located next to a geothermal power plant, which provides 100% clean energy, waste heat, and carbon dioxide to its bioreactors where the spirulina is cultivated.
The indoor cultivation process is designed to be significantly more sustainable than conventional open pond systems, with the company stating that it uses only 1% of the water and land required for traditional spirulina production.
The controlled environment is also reported to minimize water loss while maintaining consistent growth conditions.
Luc Ganivet, Chief Innovation Officer at Oterra, stated that the partnership with Vaxa Technologies reflects the company’s commitment to innovation and sustainability.
He noted that the collaboration allows for the production of spirulina-based natural colors using a carbon-neutral cultivation process, while also improving security of supply for markets in Europe and the U.S., where demand for spirulina in food and beverage applications is increasing.
The company emphasized that Arctic Blue’s production in Iceland offers advantages in proximity to key markets, reducing logistical challenges compared to other suppliers.
Processing, packaging, and transportation contribute some carbon dioxide emissions, but an initial analysis by Oterra suggests that Arctic Blue still has up to 40 times lower carbon emissions than conventional spirulina products.
The company indicated that Arctic Blue’s sustainability profile could help food and beverage manufacturers meet Scope 3 emissions targets by reducing their overall carbon footprint.
According to Lotte Jeppesen, Industry Marketing Manager at Oterra, Arctic Blue provides a practical alternative to traditionally grown spirulina, solving some of the common challenges associated with conventional production.
She stated that the product maintains the same regulatory and labeling standards while delivering improved functionality.
Reports indicate that the use of spirulina as a natural color in food and beverage applications is gaining popularity, with its growth outpacing that of artificial alternatives such as FD&C Blue 1.
Market research by Innova suggests that spirulina-based color is increasingly used in confectionery, bakery, and frozen dessert applications.
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