Ful Foods debuts better-for-you functional water for summer hydration

15 Aug 2024 --- Netherlands-based food innovation start-up Ful Foods launched its proprietary Ful Blu spirulina (Arthrospira platensis) ingredient and better-for-you functional water, Bluwater, featuring the hero ingredient for the US market — the hydrating beverage leverages spirulina microalgae.

“The antioxidant properties come from the nutrient in spirulina — and our spirulina extract, Ful Blu — called phycocyanin, a protein pigment complex that studies have shown can reduce oxidative stress in the human body,” Julia Streuli, CEO of Fulfoods, tells Nutrition Insight.

“Our spirulina extract also contains such electrolytes as iron, calcium and potassium paired with the hydration properties of water.”

The company developed a proprietary process for extracting nutrients, including phycocyanin, soluble nutrients and protein from sustainably produced spirulina biomass. This is the foundation of its intellectual property development, which has secured four filed patents. The vibrant blue beverage hydrates, detoxifies and boosts immunity.

Natural blue superfood

The proprietary extraction process of phycocyanin ensures stability across various heat treatments and pH balances while maintaining its vivid blue color. It unlocks mainstream F&B applications for spirulina.

Streuli explains: “We’ve selected spirulina for its nutrient density and potential for resource efficient cultivation, requiring no arable land or pesticides and we can recycle over 85% of the water we use.”

“Spirulina Bluwater is positioned in the fast-growing category of functional water that includes CBD, adaptogens and prebiotic waters. Our blue spirulina extract (Ful Blu) contains micronutrients like calcium, iron and potassium, as well as phycocyanin, a protein-pigment complex which has been linked in studies to antioxidant and anti-inflammatory properties.”

According to Streuli, spirulina still needs much work to optimize cultivation and extraction. The company will prioritize extracting a decolorized, deodorized protein from the blue extract’s sidestream.

“While there are of course types of algae that present a wide array of compelling properties, there is a major constraint — particularly in the EU around novel foods — around regulatory approval for food applications,” Streuli explains.

Reframing blue drinks

The company’s sustainable production process recycles carbon emissions to grow spirulina in a controlled environment, ensuring consistency in nutrient levels and purity without needing arable land or pesticides.

“We have an opportunity to reframe ‘blue’ drinks in a positive light. Blue beverages in the past have been produced with an artificial blue colorant (brilliant blue) made from petroleum products and linked to negative health outcomes,” Streuli explains.

“We’re replacing this artificial blue from fossil fuels with one that is not only natural but also sustainably produced. CO2 is the main feedstock to produce the spirulina we use, which captures 2x its weight in CO2 during the spirulina biomass cultivation.”

The primary nutrient in the spirulina extract, phycocyanin, has been linked to positive health benefits such as reducing inflammation, having neuroprotective properties, and fighting oxidative stress.

“There are also very few, if any, naturally blue ambient drinks on the market. Thanks to our innovation, we have been able to unlock applications with our blue spirulina extract previously not possible including in beverages, low pH with heat treatment,” Streuli concludes.

Meanwhile, researchers from Qatar University have assessed the health benefits of spirulina supplementation more closely for its effects on cardiometabolic disease. The impact of spirulina supplementation on body weight parameters has been explored in multiple clinical trials.

By Inga de Jong

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