Vivid, plant-based blue at PH 4-8 from butterfly pea flower anthocyanins. A favorite for visually striking beverages, dairy, and confectionery.
A deep blue formed by reacting gardenia-derived genipin with soy protein. Currently FDA-approved for a defined set of beverages and candies — confirm category eligibility before formulating.
A dark, inky blue derived from the huito fruit's genipin juice — a distinctive natural colorant for beverage, dairy, and confectionery.
FDA-approved dark blue from jagua fruit genipin. A genuinely natural alternative to synthetic blues, cleared for a broad range of food categories.
Red cabbage (pH adjusted) anthocyanins engineered to shift blue at higher pH — a clever natural-blue solution for confectionery, bakery, cereals, and high-pH beverages.
A brilliant sky blue from spirulina's phycocyanin. Performs best at neutral pH, making it the natural blue of choice for confectionery and dairy.
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