Regulatory Status of Natural Food Colours: Beetroot Red and Spirulina
Natural food colours are gaining importance as food manufacturers respond to consumer interest in recognizable ingredients and alternatives to petroleum-derived synthetic colours. Among the ingredients receiving increased regulatory attention are beetroot red (betanin) and spirulina extract, which provide red-purple and blue-green colour solutions for a range of food applications.
The regulatory landscape, however, differs significantly between markets. In the European Union, beetroot red is an established authorised food colour under E162, while spirulina extract does not appear as a general EU food-colour additive in the Union list in the same way. In the United States, the Food and Drug Administration (FDA) took major action in February 2026 to approve beetroot red and expand the permitted uses of spirulina extract. The FDA subsequently delayed the effective date of those orders while objections were evaluated.
What Are Beetroot Red and Spirulina Extract?
Beetroot Red
Beetroot red is a natural colour derived from beetroot and is associated primarily with betalain pigments, particularly betanin.
It can provide red, pink, reddish-purple and related shades depending on formulation and processing conditions.
Its applications can include:
Confectionery
Dairy products
Desserts
Beverages
Fruit preparations
Sauces
Bakery products
Other foods where an appropriate red colour is required
In the EU regulatory system, beetroot red is identified as E162 — Beetroot Red, betanin.
Spirulina Extract
Spirulina extract is obtained from the biomass of Arthrospira platensis. Its principal colouring components are phycocyanins, which can provide blue to blue-green shades.
The FDA's regulation defines spirulina extract as an aqueous extract of dried Arthrospira platensis biomass containing phycocyanins as the principal colouring components.
Its potential food applications include:
Confectionery
Ice cream
Frozen desserts
Beverages
Yogurt
Custards
Puddings
Cereals
Sauces
Dressings
Seasoning mixes
Other suitable food applications
European Union Regulatory Status
The EU regulates food colours under the broader food-additive framework established by Regulation (EC) No 1333/2008.
The European Commission explains that food additives must be authorised and included in the EU positive list, with specified conditions of use. Authorisation is based on safety, technological need and ensuring that consumers are not misled.
Beetroot Red — E162
Beetroot red has a clear regulatory position in the EU.
It is listed as:
E162 — Beetroot Red, betanin
The EU list places E162 among the authorised food colours, with its use depending on the relevant food category and applicable conditions.
EFSA also lists E162 among the food colours for which its scientific evaluation has been completed.
For suppliers targeting the European market, this makes E162 an established regulatory category rather than a newly introduced colour.
Spirulina — Important EU Distinction
Spirulina is more complicated.
The fact that spirulina is a natural source does not automatically mean that a spirulina-derived extract can be used as a food colour additive throughout the EU.
EU legislation requires additives used for technological purposes such as colouring to be specifically authorised and included in the relevant positive list.
The current EU Union list includes numerous authorised colours, including E162, but spirulina extract/phycocyanin is not listed as a general food-colour additive in the same manner as E162.
Therefore, suppliers should not assume that an ingredient marketed as "natural spirulina colour" in another jurisdiction is automatically authorised for the same use in the EU.
United States Regulatory Status
The U.S. position changed substantially in 2026.
The FDA announced on February 6, 2026 that it had issued final orders approving the use of beetroot red and expanding the approved uses of spirulina extract as colour additives in human foods.
However, there is an important current-status qualification.
On March 20, 2026, the FDA delayed the effective date of the orders while it evaluated objections that had been received. The FDA stated that the procedural delay did not change its determination that the colour additives are safe for their intended uses.
This distinction is important for businesses preparing regulatory or commercial documentation.
Beetroot Red in the U.S.
FDA's regulatory database identifies beetroot red as:
Status: Permanently listed, exempt from certification
Regulation: 21 CFR §73.39
Use: Foods
The current FDA listing provides for use in human foods generally, subject to stated exclusions and conditions.
The FDA's broader colour-additive framework explains that colour additives require FDA approval before they may be used in food unless an applicable legal exemption applies.
Spirulina Extract in the U.S.
Spirulina extract is also listed by FDA as:
Status: Permanently listed, exempt from certification
Regulation: 21 CFR §73.530
Primary colouring components: Phycocyanins
The FDA regulation covers a range of food uses, including confections, frozen desserts, beverage mixes, yogurts, puddings, cereals, sauces, dressings and other specified products.
The 2026 FDA action expanded the permitted use of spirulina extract and introduced updated specifications concerning contaminants, including lead, arsenic, mercury and cadmium.
What Does "Exempt From Certification" Mean?
A natural food colour being exempt from certification does not mean that it is unregulated.
FDA distinguishes between colour additives that require batch certification and those that are exempt from certification.
Both categories must meet the applicable safety requirements before being used in food.
Therefore, a supplier should not interpret "exempt from certification" as "no regulatory requirements."
Manufacturers still need to ensure that the product:
Meets the applicable identity requirements
Meets purity specifications
Is manufactured appropriately
Is used only in permitted applications
Meets applicable labeling requirements
Meets contaminant limits
Is supported by appropriate documentation
Regulatory Comparison: Beetroot Red vs Spirulina
Regulatory Point | Beetroot Red | Spirulina Extract |
|---|---|---|
Natural source | Beetroot | Arthrospira platensis |
Main pigment | Betanin/betalains | Phycocyanins |
EU status | Authorised as E162 | Not generally authorised as an EU food-colour additive under the Union list |
U.S. status | FDA-listed, exempt from certification | FDA-listed, exempt from certification |
U.S. regulation | 21 CFR §73.39 | 21 CFR §73.530 |
Main colour range | Red/pink/purple | Blue/blue-green |
Key buyer concern | Application-specific EU/U.S. conditions | Jurisdiction-specific authorisation and specifications |
The regulatory status above should always be checked against the latest legislation before commercial use because food-additive regulations can be amended.
Why the Regulatory Difference Matters to Buyers
A food-colour buyer may source the same ingredient for several markets.
For example, a supplier selling spirulina extract to:
The United States
European Union
United Kingdom
Canada
Australia
Middle East
Asia
cannot automatically use one regulatory specification for every market.
Each destination may have different requirements for:
Authorised food uses
Product identity
Maximum use levels
Purity
Contaminants
Label declaration
Manufacturing process
Documentation
Import requirements
This makes regulatory screening an important part of ingredient procurement.
What Buyers Should Request From Suppliers
Before purchasing beetroot red or spirulina extract, buyers should request a comprehensive technical and regulatory package.
Certificate of Analysis
The COA should demonstrate that the supplied batch meets the relevant specifications.
Depending on the product, buyers may need information on:
Colour strength
Moisture
Microbiology
Heavy metals
Arsenic
Lead
Mercury
Cadmium
Other relevant contaminants
Product Specification
The supplier should clearly state:
Product name
Source
Pigment concentration
Carrier ingredients, if applicable
Physical form
Solubility
Recommended dosage
Storage conditions
Shelf life
Regulatory Statement
Buyers should ask for a destination-specific regulatory statement confirming whether the product is permitted for the intended application.
Allergen and GMO Documentation
Where relevant, buyers should also request:
Allergen statement
GMO status
Irradiation statement
Vegan/vegetarian status
BSE/TSE statement
Country of origin
Manufacturing location
The exact documentation needed will depend on the destination market and product.
Stability Is a Major Technical Issue
Regulatory approval is only one part of selecting a natural colour.
Natural pigments can be sensitive to processing and storage conditions.
Beetroot Red
Betalain stability can be influenced by factors such as:
Temperature
pH
Light
Oxygen
Processing conditions
Storage time
Therefore, a colour that is legally permitted may still require formulation optimisation to achieve the desired final shade.
Spirulina Extract
Phycocyanin-based colours can also be sensitive to processing conditions, particularly heat and other environmental factors.
Buyers should therefore evaluate:
Processing temperature
pH
Light exposure
Storage conditions
Packaging
Shelf-life requirements
Pilot testing is often necessary before selecting a commercial grade.
Natural Does Not Mean Identical
One of the most important points for food manufacturers is that "natural colour" is not a single technical category.
Two suppliers may offer products described as natural while having significantly different:
Pigment concentrations
Carriers
Extraction processes
Stability
Colour strength
Regulatory status
Application recommendations
Buyers should therefore evaluate the finished formulation performance, not simply the colour's source.
Impact on Food Manufacturers
The evolving regulatory environment creates both opportunities and challenges.
Manufacturers can use natural colours to develop products aligned with consumer interest in recognizable or naturally derived ingredients.
At the same time, replacing a synthetic colour requires more than simply substituting one powder or liquid for another.
Manufacturers may need to reformulate:
Dosage
pH
Processing conditions
Packaging
Storage conditions
Label declarations
This can make technical support from the ingredient supplier an important purchasing criterion.
What Ingredient Suppliers Should Prepare
Suppliers targeting the natural-colour market should maintain market-specific documentation.
A strong regulatory package should clearly distinguish between:
EU regulatory status
U.S. FDA status
Other market approvals
Application restrictions
Specifications
Labeling requirements
Contaminant limits
This is particularly important for companies selling through international distributors, where one product may be marketed in several jurisdictions.
Regulatory Outlook for Natural Food Colours
The regulatory developments around beetroot red and spirulina demonstrate how quickly the natural-colour landscape can change.
The U.S. FDA's 2026 actions have created additional opportunities for natural colour solutions, while the delayed effective dates demonstrate why suppliers and manufacturers need to monitor the final regulatory position rather than relying only on announcements.
In Europe, the positive-list system remains central: a colour must be authorised for the relevant food application under EU legislation. Beetroot red has an established position as E162, while other natural colour sources require separate regulatory assessment.
For buyers, the most important principle is therefore simple:
A natural origin does not automatically equal regulatory approval. The ingredient, application and destination market must all be checked separately.
Source Links
Beta Pinene CAS: 127-91-3