Ingredient Overview
Butterfly pea is recognised for its intensely blue flowers. The petals supply natural anthocyanin pigments, whose colour can change with the acidity of a formulation.
The colour response to acidity is part of butterfly pea’s appeal in beverage development. The same flower-derived pigments can appear different as the recipe changes. This makes the ingredient interesting for drinks and desserts where both the floral source and the final visual effect are part of the concept.