Gardenia Blue vs Spirulina Extract: Which Natural Blue Fits Your Product Best?
Among all natural pigments, natural blue remains the rarest and most technically challenging to produce.
Unlike natural reds, yellows, and oranges, only a few compounds in nature can maintain a stable blue hue under varying pH and temperature conditions. This rarity makes natural blue pigment a long-standing “premium resource” in the global food and beverage industry.
Driven by the clean-label trend and the move toward synthetic dye replacement, food brands are actively adopting natural blue food colorants. Consumers associate blue foods with purity, innovation, and health, fueling global demand for clean-label natural blue solutions.
Following the global regulatory acceptance of Phycocyanin/Spirulina Extract and Butterfly Pea Flower Extract, a new milestone was reached when the U.S. FDA approved Gardenia Blue in July 2025 for use in specific food categories. This regulatory breakthrough has expanded the palette of natural blue colorants, bringing both opportunities and challenges for formulators.
However, with more options now available, food scientists face a new and critical question:
“Which natural blue is the right choice for my product?”
Key Differences Between Gardenia Blue VS Spirulina Extract
Although both can produce beautiful shades of blue, Gardenia Blue and Spirulina Extract differ significantly in their source, chemical structure, stability, and application properties.
| Feature | Gardenia Blue | Phycocyanin/Spirulina Extract |
| Source | Gardenia Fruit(Genipin-derived) | Spirulina |
| Stability | High stability against heat and pH3.0-8.0 | Low Stability against heat,light,and pH4.5-8 |
| Health benefits | Supports cardiovascular and gallbladder health; has anti-inflammatory and antimicrobial effects | Potent antioxidant,anti-inflammatory,and neuroprotective effects |
| Primary application | Food coloring | Nutraceutical and food coloring |
pH Stability
Gardenia Blue is formed through the reaction of genipin (from gardenia fruit) with amino acids. It remains vibrant across pH 3.0-8.0, showing excellent color retention even in mildly acidic foods such as fruit juices, yogurts, and baked goods.
In contrast, Spirulina Extract is a water-soluble protein pigment that loses color quickly below pH 4.2 and stays stable only under neutral to slightly alkaline conditions (pH 4.5–8.0). It performs best in cold beverages formulation, confectionery, frozen desserts, and neutral protein drinks.
Heat Stability
Gardenia Blue shows excellent heat resistance, retaining color up to 80 °C and tolerating pasteurization and short-term heating, making it suitable for heat-processed food systems.
However, Spirulina Extract is a heat-sensitive protein pigment. It begins to denature and degrade at temperatures above 60°C, leading to rapid color loss. Therefore, in food applications, it is often necessary to use spray-drying, encapsulation, or antioxidant systems to enhance its thermal stability.
Regulatory Landscape
From a regulatory perspective, Spirulina Extract has been approved or permitted as a natural blue food color in several major markets:
- U.S. : – Listed under 21 CFR §73.530 as Spirulina Extract, exempt from certification, and approved for use in multiple food categories such as confectionery, ice cream, beverages, and dairy alternatives.
- JECFA: Assigned an ADI “not specified,” confirming its safety under normal use conditions.
- EU: Spirulina extract is typically considered a coloring food in the EU, rather than a color additive. A coloring food is a food ingredient used for coloring purposes.
Gardenia Blue, on the other hand, has long been approved and regulated in several Asian markets, including China, Japan, and South Korea. In July 2025, the U.S. FDA officially approved Gardenia Blue for use in specific food categories
>>>refer to the Federal Register / FDA notice for details
Within the EU, Gardenia Blue is still under safety evaluation and regulatory review.
Why Food Brands Still Prefer Spirulina Extract?
Although Gardenia Blue and Butterfly Pea Flower Extract have broadened the natural blue palette, Spirulina Extract remains the leading natural blue colorant worldwide.
- Regulatory and Historical Advantages
Spirulina Extract entered the food industry much earlier and has a well-established record across functional drinks, supplements, and dairy alternatives. Its long regulatory history and validated applications offer proven data, standardized processes, and low formulation risk. By comparison, Gardenia Blue and Butterfly Pea Extract, though recently approved in some regions, still require pilot testing and performance validation, especially under heat or acidic conditions.
- Scalable and Cost-Stable Supply Chain
The global industrialization of spirulina farming and spirulina extract ensures a stable, scalable, and cost-efficient supply chain. It provides better price stability, lead time, and consistency than newer blue pigments, giving spirulina extract a clear commercial edge.
- Health and Marketing Value
Beyond color, spirulina extract offers antioxidant, anti-inflammatory, and immune-supporting benefits, fitting perfectly with “superfood” and “clean-label” trends.
Consumers also recognize “spirulina” as a trusted natural health ingredient, while Gardenia Blue remains relatively new to Western markets.
There is no absolute winner between Spirulina Extract and Gardenia Blue — The right choice depends on product type, processing conditions, and desired shade stability.
Application Comparison: Beverages, Confectionery, and Dairy
Choosing between Gardenia Blue and Spirulina Extract depends on your product type, processing conditions, and desired shade. Below is a summary of their performance in beverage formulation, bakery & confectionery, and dairy & frozen desserts.
Beverages & Liquid Applications
Gardenia Blue dissolves well in water and ethanol, giving it a bright, clean blue in both acidic and neutral systems (pH 3–8). Suitable for:
- Fruit juices, sports and functional drinks
- Sparkling waters, clear beverages, tea drinks
- Alcoholic drinks and cocktails
It also shows excellent light and heat stability, maintaining vibrant color, even in transparent packaging.
Spirulina Extract produces a naturally soft blue-green to deep blue tone, fitting well with “natural” or “plant-based” product concepts. However, its color is more pH-sensitive, remaining stable, mainly in neutral to slightly alkaline environments (pH 5–8), and tends to shift toward violet or fade under acidic conditions. For acidic beverages, stability can be enhanced through the use of antioxidants or encapsulation techniques.
Bakery & Confectionery Applications
Gardenia Blue offers strong heat stability (up to ~120°C) and light stability, retaining vivid hues during baking and candy boiling processes. Suitable for:
- All types of candies: hard candies, gummies, lollipops, filled sweets
- Bakery fillings and decorations: cookie creams, cake frostings, macaron fillings, fondant designs
- Colored dough and baked goods: mooncake skins, cookies, donut glazes
Even under high temperature and high sugar conditions, Gardenia Blue remains bright sky-blue to cyan, without significant fading.
Spirulina Extract’s “natural and healthy” image appeals to clean-label confectionery, especially low-temperature or post-processing coloring applications:
- Cold-processed candies: gummies, marshmallows, jellies
- Post-bake decoration: icing, mousse, cream coatings, surface sprays
- Children’s confectionery with “no artificial color” claims
Since spirulina extract is heat-sensitive, it’s best added below 80°C or during the final processing stage to maintain its vivid blue appearance.
Dairy & Frozen Dessert Applications
Gardenia Blue performs well in protein- and fat-containing systems, with minimal interaction with dairy proteins. It delivers a clean, stable blue color, suitable for:
- Flavored yogurts, ice cream, and frozen desserts
- Creams, cheese spreads, and dairy-based sweets
It remains stable under cold storage, freezing, and light exposure, making it an excellent choice for long-shelf-life dairy or frozen products.
Spirulina Extract disperses well in dairy systems, producing soft, natural blue hues that convey purity and freshness. Applications include:
- Yogurts, ice creams, milk drinks, and cheese spreads
- Ice cream, smoothies, and other frozen desserts
It shows good stability at low temperatures, though in acidic (pH < 5) or light-exposed environments, using carriers or antioxidants is recommended to prolong color retention.
Two Blues, Two Directions
In the world of natural blue, Gardenia Blue and Spirulina Extract play vital roles:
- Gardenia Blue — A heat-stable natural colorant with strong pH tolerance, ideal for processed beverages, confectionery, and bakery products.
- Spirulina Extract – A clean-label, bioactive pigment that reinforces superfood and plant-based product claims.
Rather than viewing them as competitors, formulators can combine both to achieve multi-dimensional blue shades — from sky-blue to turquoise — while balancing stability, clean-label value, and cost efficiency.
BINMEI Natural Blue Solutions
At BINMEI, we specialize in the research, extraction, and stabilization of natural blue pigments — including high-purity Spirulina Extract, heat-stable natural colorant.
Our natural food color systems are used globally in beverages, dairy, confectionery, plant-based foods, and nutritional formulations.
We help brands achieve natural coloration while ensuring product stability and regulatory compliance, making “the blue of nature” safer, more stable, and more commercially valuable.
Looking for the best blue for your formulation?
