Oterra has announced a partnership with VAXA Technologies to create a natural blue color. Arctic Blue is the first product from the partnership between leading natural color producer Oterra and Iceland’s VAXA Technologies. Spirulina made in Iceland using an innovative cultivation process will provide food and beverage producers with a vivid, natural blue color with an impressively low carbon footprint.
“At Oterra, we are constantly seeking new natural color solutions. Our partnership with VAXA Technologies is a prime example of our commitment to innovation and sustainability.”
Luc Ganivet, Chief Innovation Officer, Oterra
VAXA’s production in Iceland is in the sweet spot between Europe and the US, close to the markets. Which uses the most spirulina in food and drink products, and where Oterra has its main manufacturing sites, to offer unbeatable security of supply compared to other sources.
“By teaming up with this high-tech startup, we can produce spirulina-based natural colors using a state-of-the-art carbon-neutral cultivation process that’s much closer to Europe and the US than most existing suppliers.”
Luc Ganivet, Chief Innovation Officer, Oterra
The high-tech production facility is next to a geothermal power plant that provides 100% clean energy. It also provides waste heat, and carbon dioxide to VAXA’s bioreactors where the spirulina is grown 24 hours a day. There is minimal loss of water from the closed system. It has a significantly lower land footprint than traditional open pond systems. The carbon-neutral cultivation process uses only 1% of the water and land compared to traditional open pond systems.
Processing, packaging, and transportation add some carbon dioxide emissions back into the equation. Analysis by Oterra suggests that it still has up to 40 times lower carbon emissions than the company’s conventional spirulina product. With its unique sustainability profile, Arctic Blue can help Oterra’s customers reach Scope 3 targets by reducing their value chain emissions. The spirulina algae used in the system is the same as in open pond systems. The production process also solves some traditional issues with conventionally grown spirulina, while keeping its benefits.
“Arctic Blue has a neutral odor, contrary to algae grown in open ponds. It is also easier to mix and dissolves faster, which makes it better for handling. However, it keeps the common characteristics of spirulina such as the same vibrant blue shade and high color strength, while legislation and labeling are unchanged.”
Lotte Jeppesen, Industry Marketing Manager, Oterra
The use of spirulina as a color in food and beverage new product development is gaining popularity, according to Innova. The growth in the use of spirulina in new product development is ahead of Brilliant Blue/FD&C Blue 1 artificial color. The most common use is in Confectionery (48.4%) followed by Bakery (15.9%), Desserts, and Ice Cream (11.6%).