Blue Food - Why it's so Weird

As an art collective with roots in France, it goes without saying that we are lovers of good cuisine as much as of good art. But our favourite color, blue, and in particular International Klein Blue, would be strange to find on any plate. Why is that? Why does blue feel so weird in food, and is it always going to be that way? Toby, a member of the International Klein Blue Token Collective, was keen to explore this topic for us and produced this episode. Find us on X at @ikb_token 📚 References & Further Reading U.S. FDA approval of gardenia genipin blue: https://www.fda.gov/news-events/press-announcements/fda-approves-gardenia-genipin-blue-color-additive-while-encouraging-faster-phase-out-fdc-red-no-3 U.S. Federal Register on expanded spirulina extract uses: https://www.federalregister.gov/documents/2026/02/06/2026-02314/listing-of-color-additives-exempt-from-certification-spirulina-extract U.S. FDA on “no artificial colors” claims and related color actions: https://www.fda.gov/news-events/press-announcements/fda-takes-new-approach-no-artificial-colors-claims U.S. FDA consumer page on color additives: https://www.fda.gov/food/food-ingredients-packaging/color-additives-information-consumers Charles Spence, “What is so unappealing about blue food and drink?”: https://www.sciencedirect.com/science/article/abs/pii/S1878450X18300398 Charles Spence, “What’s the Story With Blue Steak?”: https://www.frontiersin.org/journals/psychology/articles/10.3389/fpsyg.2021.638703/full Review of natural blue food colorants: https://www.sciencedirect.com/science/article/abs/pii/S0924224421002156 Review on colors, taste, and consumer expectations: https://library.imaging.org/jpi/articles/5/0/jpi0149 How food color shapes sensory expectations: https://pmc.ncbi.nlm.nih.gov/articles/PMC12785572/