It comes from a fruit about the size of a kiwi or a guava, growing on a semi-deciduous tree called the Genipa americana in the forests of Colombia. Opening a new chapter in the chronicle of food safety, it’s a “holy grail” in the food industry, the first ever blue food colouring to be natural in origin and resistant to acids.

When the pulp of the unripe jagua fruit is exposed to air, it turns dark blue in colour. The pigment has been widely used by various Indigenous Peoples in South America to paint their skin and dye their clothes, ceramics and some foods.