FDA greenlights spirulina extract for all foods following GNT petition

The US Food and Drug Administration (FDA) has officially expanded the permitted use of spirulina extract as a colour additive to include all foods generally.

This landmark regulatory shift, spurred by a petition from plant-based colour specialist GNT, paves the way for the widespread adoption of natural blue and green shades across the US food industry.

Historically, spirulina extract — the first natural blue color additive approved in the United States — was restricted to specific categories, with its most recent major expansion into beverages occurring in 2022. This latest amendment removes remaining barriers, allowing manufacturers to move beyond decorations and fillings into core product formulations.

The update is expected to have an immediate impact on the bakery sector. Previously, natural green tones in doughs and batters were difficult to achieve due to limited access to stable blue components.

With this clearance, the industry can now more confidently develop plant-based colour solutions for:

• Pistachio and Matcha-inspired flavours: achieving vibrant, earthy greens without synthetic dyes.
• Seasonal offerings: enabling a full spectrum of natural hues for holiday-themed baked goods.
• Innovative batter applications: moving spirulina from the “top” of the product (coatings and sprinkles) directly into the mix.

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

In a simultaneous move that will benefit brands transitioning away from synthetic dyes, the FDA has updated its guidance on voluntary labeling claims.

For the first time, the agency will allow companies to claim products contain “no artificial colours” provided the products do not contain petroleum-based (FD&C) dyes. Previously, such claims were strictly limited to foods that contained no added colouring ingredients of any kind. This change offers significant marketing leverage for companies using GNT’s Exberry line of plant-based colours.

GNT’s successful petition is the result of sustained investment in the technical and supply infrastructure required to commercialise spirulina-based colours at scale. By securing this final broad approval, the company has cleared the regulatory path for brands to align with growing consumer demand for clean label and non-GMO plant-based ingredients.

As manufacturers look to reformulate, the combination of expanded usage and more flexible labeling guidance is expected to accelerate the departure from synthetic FD&C colours in the American market.