FUL Foods: Revolutionizing Natural Colors with Spirulina
Based in the Netherlands, FUL Foods is experiencing a remarkable surge in demand for its innovative heat- and acid-stable spirulina-based natural blue colors. This increase in interest coincides with the rising MAHA (Make America Healthy Again) movement, which is urging food manufacturers to eliminate synthetic colors from their products.
Company Background
Founded in 2020 by entrepreneurs Cristina Prat, Julia Streuli, and Sara Guaglio, FUL Foods operates as a B2B ingredients supplier. They also create a functional beverage, BLUwater, which features spirulina extract as a key ingredient. The company sources spirulina from a partner specializing in photobioreactors, with an option to use materials from open pond growers as well. According to Streuli, the company’s co-founder, “We’re spirulina biomass agnostic although we prefer spirulina grown in photobioreactors for quality, consistency, and sustainability reasons.”
Innovation in Extraction Technology
While numerous color suppliers, including GNT and Sensient, already provide spirulina-based blues, FUL Foods is carving out its niche by filing several patent applications related to their extraction technology. This innovative process is claimed to yield more stable blue colors, even at low pH levels (2.6+) and high temperatures. “The stability at a low pH allowed us to use the ingredient in our own beverage, which is pasteurized,” noted Streuli, highlighting their competitive edge.
Market Trends and Opportunities
FUL Foods’ blue colors are particularly suited for use in syrups, concentrates, gummy candies, hard candies, and certain beverages. “Our extraction process allows us to be much more precise with the extraction of the phycocyanin,” Streuli explained. “We have a diverse portfolio of ingredients that target the best solutions for varied applications.”
The transition away from synthetic food colors has gained momentum, especially in the United States, where many companies aim to complete this shift by the end of 2026. “This isn’t just affecting US businesses. It is one of the largest reformulations in modern history,” Streuli emphasized.
Biorefinery Approach
FUL Foods has already filed four patents on its extraction process and is preparing to submit two more, one of which will cover spirulina protein. “We are adopting a biorefinery approach, as the blue pigment accounts for less than 20% of the spirulina raw material,” explained Streuli. They aim to retain the value of by-products, which allows for the commercialization of spirulina protein, particularly appealing for alt-dairy applications due to its rich nutrient profile.
B2B vs. B2C Strategies
To create short-term revenue and showcase their ingredients, FUL Foods ventured into the consumer packaged goods (CPG) space with BLUwater. Streuli commented, “We’re distributed through Compass Group and launching in 8,000 micro markets this month, which is an ideal setting for us.” This strategic positioning allows them to avoid competing for shelf space against numerous other functional drinks.
Looking ahead, FUL Foods plans to scale their business into a nutrition platform that encompasses not just blue colors, but a range of products including proteins, fatty acids, and beta carotene. Streuli stated, “The idea was always to launch our own product as a proof of concept, with the long-term vision being much larger.”
