Annatto vs Spirulina Extract: which is worse?

What is Annatto?

Annatto is a natural orange-yellow colorant extracted from the seeds of the achiote tree (Bixa orellana), native to tropical America. The active coloring compounds are bixin (oil-soluble) and norbixin (water-soluble). It has been used for centuries in Latin American cuisine for both coloring and mild flavoring. In processed foods, it provides a yellow to orange color in cheese, butter, and snacks.

What is Spirulina Extract?

Spirulina extract is a blue-green color derived from the cyanobacterium Arthrospira platensis (spirulina). The active coloring compound is phycocyanin, a fluorescent blue protein-pigment complex. The FDA approved spirulina extract as a color additive for candies, confections, and chewing gum in 2013, making it a popular natural alternative to FD&C Blue No. 1.

Documented risks

Annatto: Generally considered safe. However, annatto has been associated with allergic reactions, including hives (urticaria), in sensitive individuals — more frequently than most other natural food colorants. A 2008 review in the Annals of Allergy, Asthma & Immunology documented cases of annatto-induced reactions. There is also ongoing debate among consumer advocates (including CSPI) about whether annatto is truly risk-free due to these allergic properties, though EFSA and FDA maintain it is safe at approved use levels.

Spirulina Extract: Spirulina extract is safe at food coloring use levels. Spirulina as a supplement is generally well-tolerated; however, it can contain trace amounts of heavy metals and potentially hepatotoxic cyanotoxins if harvested from contaminated water bodies. Commercial food-grade spirulina extract is purified and subject to quality standards that minimize these risks. No adverse effects from spirulina-derived food coloring have been documented in peer-reviewed literature.