Phycocyanin increases for an 'enhanced' Blue

Chief Operating Officer, Polly Van Alstyne, spoke with Food Navigator about the work that ScotBio has done to increase the phycocyanin content in the company’s spirulina and the positive impacts their process has on the natural colourants market as the company comes to scale.

“We have created a way to enhance the production of phycocyanin within the organism so we estimate we get as much as five times the amount of phycocyanin than the average pond grown spirulina.”, said Van Alstyne.