Mars Cracks the Code on Natural Blue: A Replacement for FD&C Blue No. 1
SUSTAINABILITYCONFECTIONARY
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The quest for a true natural blue has been a decades-long challenge in the food industry. Despite the abundance of colors in nature, blue is notoriously difficult to extract from edible, stable, and scalable sources. Mars, the global food and confectionery giant, may have just made a significant breakthrough in this arena with their recently filed patent application WO2025101684A1. This innovation could redefine how we color our food—naturally.
The Problem with Blue
Historically, the food industry has relied on two synthetic dyes to achieve blue hues: Brilliant Blue (FD&C Blue No. 1) and Indigotine (FD&C Blue No. 2). These provide bright, vivid cyan and indigo shades that are critical not just for blue foods, but for blending a wide range of other colors such as green and purple. Unfortunately, these synthetic options are increasingly falling out of favor due to rising consumer demand for clean-label, plant-based alternatives.
Natural blue options, such as anthocyanins (from red cabbage or blueberries), phycocyanins (from Spirulina), and gardenia extracts, have significant limitations. Their hues often skew toward purple, have lower peak absorbance (λmax), and lack stability—particularly in water-based formulations. Most importantly, none of the existing natural blue colorants could match the 630 nm λmax of FD&C Blue No. 1, a key spectral signature for achieving that coveted cyan tone. Source
Mars’ Solution: High-Purity Allophycocyanin
Mars’ patent focuses on allophycocyanin (APC), a blue pigment found in algae. Unlike traditional Spirulina extracts, which contain only about 30% APC and 70% c-phycocyanin (CPC), Mars’ method isolates APC at at least 40% purity, up to 100%. This higher concentration shifts the color closer to the cyan shade of FD&C Blue No. 1, with a ΔE (color difference) value of less than 12 in CIELAB color space—meaning it’s nearly indistinguishable from the synthetic version.
Key Advantages:
Vibrant Green Blends: When combined with natural yellow colorants (e.g., turmeric or safflower), the high-APC blue produces a bright green (Δh ≤ 3 vs. synthetic blends).
Natural & Edible: Derived from algae, making it suitable for clean-label products.
Versatile Applications: Can coat or embed in confectionery (e.g., chocolates, chewing gum) without dulling.
Testing & Validation
Mars conducted colorimetric testing to compare its APC-based blue with FD&C Blue No. 1 and conventional Spirulina extract. Using a Konica Minolta CM-5 colorimeter, they measured CIELAB (L*a*b) and CIELCH (LC*h°) values:
100% APC had an L* of 63.6, a* of -28.7, and b* of -24.3—very close to FD&C Blue No. 1 (ΔE = 11.6).
Traditional Spirulina extract (30% APC) was significantly less accurate (ΔE = 32).
In green blends, APC + FD&C Yellow 5 achieved a hue angle (h°) of 132°, just 3° off from the synthetic control (Sample #1B), while the Spirulina-based mix was 13° off, resulting in a muddier green.
Why This Matters
For the food industry, Mars’ patent could be a game-changer. It opens the door to broader color applications using only naturally derived ingredients. From brightly colored candies to plant-based beverages and frostings, the availability of a reliable, natural cyan blue could significantly expand the creative palette for food developers—while also satisfying growing regulatory and consumer demands for clean-label solutions.
More importantly, it’s a testament to how science can drive sustainability and innovation hand-in-hand. With this patent, Mars not only takes a step toward replacing artificial dyes but also sets a precedent for how large companies can lead the transition toward a more natural future in food. The next challenge? Scaling production while keeping costs competitive.
