![Proof artwork](https://is2-ssl.mzstatic.com/image/thumb/Podcasts123/v4/9f/42/5c/9f425c04-190a-e10a-13f1-59b64392d424/mza_8428494250707856820.jpeg/100x100bb.jpg)
Considering Blue Food
Proof
English - January 07, 2021 05:00 - 36 minutes - 33.2 MB - ★★★★ - 1.8K ratingsFood Arts Society & Culture history culinary cooking food Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: [Bonus] Ask This Old House: Insulating Your Attic
Next Episode: How Orange Juice Was Built
The color blue doesn’t really occur naturally in food. Think about it: when was the last time you ate something blue? Maybe a piece of candy or an ice pop that was “blue raspberry” flavored. Food marketing teams have steered their companies away from blue labels and blue colored foods (except in a few cases), often citing studies on the psychology of color and perception of taste. But one popular study might not be all it’s cracked up to be. This week we teamed up with Slate’s Decoder Ring podcast to dig deeper and find out why blue isn’t a common color on our plates.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.