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By Agroempresario.com
FUL Foods, a Netherlands-based startup founded in 2020 by Cristina Prat, Julia Streuli, and Sara Guaglio, is witnessing a surge in demand for its heat- and acid-stable spirulina-based natural blue colors. The increase in consumer demand is driven by the MAHA (Make America Healthy Again) movement, which has accelerated the push for food manufacturers to eliminate synthetic colors and embrace natural alternatives.
The company, which sources spirulina both from photobioreactors and open-pond systems, specializes in precise extraction technology to produce vibrant, stable blue pigments. Julia Streuli, based in Santa Monica, highlighted in an interview with AgFunderNews that the extraction process is FUL Foods’ core strength, offering high stability even at low pH levels (2.6+) and high temperatures. This precision allows new applications in beverages, acidic confections, syrups, and other products previously challenging for natural blues.
While other suppliers, including GNT, Sensient, Earthrise, and Roha, provide spirulina-based blues, FUL Foods has filed multiple patent applications for proprietary extraction technology. This technology delivers superior pigment stability under heat and acidic conditions, unlocking opportunities for functional beverages and other products requiring pasteurization or long shelf life.
Streuli emphasized, “The stability at a low pH allows us to use the ingredient in our own beverage, which is pasteurized, and competitor analysis shows it outperforms other spirulina blues in the market.” She added that the neutral taste of their pigment is due to the precision of extraction and purity, making it suitable for a wide range of applications without altering flavor.
FUL Foods has validated that partners can replicate the extraction process at scale, meaning production is not limited to their own facilities. This scalability allows the company to localize production and meet the growing demand for natural blue colors. The startup also manufactures a functional beverage called BLUwater, featuring spirulina extract, which serves both as a revenue stream and proof of concept for potential B2B clients.
“Our positioning is around antioxidant hydration,” Streuli explained. BLUwater is distributed through Compass Group and is available in 8,000 micro-markets, primarily workplaces and universities, allowing consumers to sample the product without competing directly in crowded retail spaces. The feedback from these real-world applications has helped refine the extraction technology, which is now being scaled for the B2B market.
As the MAHA movement drives U.S. manufacturers to switch to natural colors by 2026, FUL Foods’ pigments are perfectly timed for adoption. “A lot of companies are targeting switching off synthetic colors by the end of next year,” Streuli said. She added that the movement represents one of the largest reformulation events in modern history, given the pervasive use of synthetic colors in grocery stores, pharmacies, and convenience stores.
The FUL Foods pigments are particularly suitable for syrups, concentrates, confectionery, gummies, hard candies, and beverages, thanks to their stability and vibrancy. The extraction process allows them to produce a portfolio of ingredients with different purity levels, consistencies, and shades, targeting the best solution for each application.
FUL Foods is adopting a biorefinery approach, as the blue pigment accounts for less than 20% of the spirulina dry biomass. Part of the company’s patent portfolio focuses on retaining value from the side stream, allowing commercialization of spirulina protein.
Streuli explained, “We did a trial with a multinational last year and conducted extensive application testing, but due to overwhelming demand for the blue color, we prioritized colors this year. The protein side stream will allow us to be more price-competitive and explore applications in alternative dairy products, as it is high in iron, calcium, and has good foaming properties.” While commercialization of spirulina protein is still pending, the goal is to bring it to market within 24 months, complementing the natural blue pigment.
By producing BLUwater, FUL Foods demonstrated that their pigments can perform under real-world conditions, providing a proof of concept for B2B clients. The beverage also allows rapid feedback to optimize extraction methods and improve pigment stability, consistency, and taste.
Streuli said, “The idea was always to launch our own product as proof of concept, and then scale as a nutrition platform, which will include not just the blue pigment, but also protein, fatty acids, and beta carotene.” This approach ensures FUL Foods has a ready-to-scale ingredient solution for manufacturers seeking natural color alternatives.
The demand for natural, stable colors is not limited to the U.S. The MAHA movement has global influence, encouraging manufacturers worldwide to reformulate products without synthetic additives. FUL Foods’ scalable, stable spirulina blue pigments are well-positioned to meet this demand across North America, Europe, and other regions, offering manufacturers a reliable, high-performance alternative.
“The reformulation opportunity is massive,” Streuli said. “Synthetic colors are still pervasive, and companies are looking for replacements that meet stability, vibrancy, and shelf-life requirements. Our pigments not only unlock new applications but also improve upon existing spirulina colors, which previously had limitations.”
To date, FUL Foods has filed four patents on its extraction process and plans to file two more, including one covering spirulina protein. This intellectual property ensures a competitive edge while supporting a broader biorefinery strategy, valorizing every component of the biomass.
