On May 14, 2026, Health Canada published a proposal to authorize the use of jagua (genipin-glycine) blue as a food colour in a wide range of food products under Canada’s List of Permitted Food Colours.
Jagua (genipin-glycine) blue is currently not permitted for use in foods sold in Canada. The proposal follows Health Canada’s safety and efficacy assessment of a food additive submission requesting authorization for the ingredient across multiple food categories.
The colour additive is produced by reacting glycine with juice extracted from unripe jagua (Genipa americana) fruit. The resulting blue polymer is intended to provide blue colouring or be blended with other food colours to create green, purple, or brown shades in foods.
Under the proposal, jagua (genipin-glycine) blue would be permitted in products including yogurt, flavoured milk, fruit drinks, breakfast cereals, confectionery, frozen desserts, pudding mixes, snack chips, smoothie beverages, cream cheese products, and meal replacements, with maximum use levels ranging from 44 ppm to 2,000 ppm depending on the food category.
Health Canada stated that its assessment reviewed dietary exposure, allergenicity, chemistry, microbiology, nutrition, toxicology, and technical efficacy. The authority concluded that the available data support the safe use of jagua (genipin-glycine) blue as a food colour under the proposed conditions.
Internationally, jagua (genipin-glycine) blue is already permitted in the United States and included in the Codex General Standard for Food Additives. The European Food Safety Authority has also issued a positive safety opinion, although the additive has not yet been authorized by the European Commission.
Food manufacturers using natural colouring systems, dairy alternatives, confectionery colours, beverage formulations, and plant-based products should review the proposed permissions and use limits to assess future formulation opportunities and compliance implications in the Canadian market.