FDA Expands Use of Spirulina Food Coloring in Food

The Food and Drug Administration is amending its regulations on color additives to allow use of spirulina extract in more types of foods. In response to a petition from GNT USA, the agency will effective May 13 allow use of the cyanobacteria-derived blue coloring in color frostings, ice cream and frozen desserts, dessert coatings and toppings, beverage mixes and powders, yogurts, custards, puddings, cottage cheese, gelatin, breadcrumbs, and ready-to-eat cereals (excluding extruded cereals). FDA already allows use of spirulina in candy and chewing gum (see 13081214). Objections and hearing requests are due May 12.