Blue foods in nature are a rarity. My son’s favorite treats were not naturally blue foods. They were colored by a mixture of purple and blue artificial dyes.
Blue Foods! Colorful Cooking Without Artificial Dyes - Instructables
Although blue foods exist, they're rare enough compared to other foods for food preparers to use blue as a convention. The natural colour of a given food is due to pigments that have some biological origin. Is there any evolutionary reason why these are rarely blue?
nutrition - Are there no naturally blue foods
Color and the appeal of various foods is also closely related. Just the sight of food fires neurons in the hypothalamus. Subjects presented food to eat in the dark reported a critically missing element for enjoying any cuisine: the appearance of food. For the sighted, the eyes are the first place that must be convinced before a food is even tried. This means that some food products fail in the marketplace not because of bad taste, texture, or smell but because the consumer never got that far. Colors are significant and almost universally it is difficult to get a consumer to try a blue-colored food -- though more are being marketed for children these days. Greens, browns, reds, and several other colors are more generally acceptable, though they can vary by culture. The Japanese are renowned for their elaborate use of food colorings, some that would have difficulty getting approval by the Food and Drug Administration in the United States.
Gary Blumenthal International Food Strategies
Eat By Color: Blue Foods | Food & Wine
Blue is notoriously scarce in the palette of natural foods. And among foods that are called blue, few of them have a purely blue (not purplish or greenish) ...At Nature’s Blue Foods, we have a combined 30 years of experience in cultivating, growing and harvesting delicious and nutritious B.C. blueberries in British Columbia’s green Fraser Valley. We take immense pride in what we do, and more importantly, how we do it. Our goal at Nature’s Blue Foods is to provide you with quality blueberries lovingly nurtured to be their best – by nature, and us.Browsing on the Web, we find many unsatisfactory attempts at explanation, the most common being that people find blue unappetizing — obviously not the cause but the effect of blue food's scarcity. If the frontiers of knowledge are to advance we need a bold or at least nonlame hypothesis. Here's mine:Blue Ribbon Foods specializes in fresher, better tasting natural meats, poultry and seafood. Unlike others, we never add any growth hormones, steroids, chemicals, preservatives, antibiotics, dyes or colorings to our foods. You’ll love our all-natural fully-aged, grain-fed, grass…