Color derived from natural sources, such as spirulina or blue gardenia, provides a vibrant hue to food and beverages. This pigment offers an alternative to synthetic options, expanding the palette available for culinary creations.
Demand for naturally derived pigments is rising due to increasing consumer preference for clean-label products. Historically, achieving vivid blue hues in food was challenging, leading to reliance on less natural alternatives. These pigments offer potential health benefits and align with growing interest in sustainable food practices. They provide an opportunity for food manufacturers to respond to consumer demand for natural ingredients.