Spirulina

Spirulina is a blue-green algae, a type of cyanobacteria, that grows in both fresh and saltwater. It is typically cultivated in controlled ponds or bioreactors and then harvested, dried, and processed into a powder or tablet form.

Manufacturers use spirulina primarily as a natural food colouring, imparting a vibrant blue or green hue to products. It is also sometimes added for its nutritional content, offering a source of protein and vitamins. You can find it in sweets, baked goods, and beverages.

Spirulina is authorised as a food ingredient in Great Britain and is listed on the Register of Food Additive Authorisations. It is not currently assigned an E-number. EFSA has evaluated spirulina and its preparations. While often promoted for its health benefits, scientific evidence for specific health claims in humans at typical consumption levels is limited and requires further research. Some concerns have been raised about potential contamination with microcystins in poorly sourced spirulina products, but regulatory controls are in place to minimise these risks.