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A group of diners is eating a steak in a room with little light. In the middle of the food, the lighting rises and the diners are surprised to discover that the meat in their dishes is in fact blue. Almost everyone is violently ill. It is not clear if this experiment often cited from the 1970s really took place, or it is an urban myth. But, nevertheless, the account sounds true because it affirms what we feel instinctively. Blue food is disgusting.
And yet, blue food is everywhere: it is there in the electric color Blueberry slopes of pret a manger; Takis blue tortilla chips; It is the base of the marine of the shakes of innocent drinks vitamins; and in the halibut cured by spirulina served by a former Noma chef at the Moss restaurant in Edinburgh. Blue cakes and podes are increasingly a characteristic in social networks; There is also blue in the groceries.

Pret a manger Blueberry Balance Bowl, £ 4.99

Innocent blue bolt smoothie, £ 2.40, waitrose.com
In a recent research work, Charles Spence, head of the Modal Cross Research Laboratory of the University of Oxford, identified three reasons why Blue could be considered little appetizing. First, it is rare and, therefore, makes us suspect. Second, we assume that it is not natural, which raises concerns in a similar way. Third, it looks like a mold, which may be fine in the case of Stilton, but otherwise it tends to get back; We avoid it in flesh or fish because we associate it with rot. In an opinion article of 2021, Spence even suggested coloring blue meat as a means to reduce consumption.
But the use of blue in food as a novelty instead of savoring the centuries of setback. The Roman emperor of the Ilagabalus century served fish in bluish sauce to evoke seawater. In medieval European banquets, Mawmenny was a plate of Arab origin that consisted of flesh in a creamy blue salsa dyed, among other colors. The blue confectionery and cocktails have been an acceptable basic element for decades. The blue cones of snow and snow cones with raspberry flavor originated in the 1950s and were followed by a series of “fun foods” aimed at young consumers such as hailstorm puppies, sports drinks and gum of Hubba Bubba.

Many of the common synthetic food dyes today, including “Blue No 1”, were approved in the US. In 1931. In the seventies and eighties, however, a growing distrust of synthetic dyes in processed foods (then it is believed that they cause hyperactivity in children) Global food manufacturers to eliminate them in favor of natural alternatives. In 2006, Nestlé dropped blue blue while obtained an adequate natural coloration. The smartie was reintroduced in 2008 with a blue derived from Spirulina algae.
In later years, the emergence of natural food dyes, such as the flower of peas and dyes, have reintroduced color as a healthy food. Similarly, the growing popularity of the most artisanal products has also encouraged people to go beyond their fears that blue is equal to artificial: blue cheeses, for example, are more desirable for their rich indigo veins. In addition, a growing appreciation for relic products means that we no longer think twice to blue corn (a basic element of Mexico) or blue potatoes. After all, it was just a matter of chance that Walter Raleigh returned from the Americas with a white dad, and not one of the many varieties of colors.

Run at the beginning of this year, the new Pret Browl Browl Break obtains its blue spirulina tone and puree blueberries. Some can compare it with the young yogurt, or the “blue soup” of Bridget Jones, but the product points to an important change in the perception of blue caused by the use of spirit (a superfood) in “Live Well” products. Spence says: “The underlying message is that you are buying blue because they are blueberry and healthy. Coincidentally, blue captures your attention.” InnocentThe launch of “Bolt from the Blue” was one of the most successful in 2019 because it was equally disruptive and caught people’s attention to the shelf. The launch was accompanied by a campaign on social networks based on whether the shake (made of apple juice, coconut water, white grape juice, guava, passion, spirulina and vitamins) was, in fact, blue or green.
Blue food continues to evoke an aura of nostalgia, and subversion, especially when it comes to pastry. According to Cakemaker Lily Jones, also known as Lily VanilliThe tendency of the fun, experimental and strongly involved cakes that took off during the closure has now merged around the cakes that are “Blue Gaudy of the 80s”. When designing a birthday cake for Amelia Dimoldenberg from YouTube show Chicken store dateFor example, the inspiration of “bonkers and different” was rightly found with a stepped cake that resembles a delicate Dalek that was sprayed metallic blue.
Perhaps this new proliferation of blue foods leads to greater acceptance. A day perhaps the view of a blue steak will have people asking for seconds instead of wanting to vomit.