What is so unappealing about blue food and drink?

This article highlights those situations/contexts in which blue is/isn’t an acceptable food colour, and how attitudes have changed over the decades, in part, due to the emergence of a number of naturally-sourced colouring agents. Ultimately, I consider the question of what, if anything, is stopping us from purchasing/making/consuming more blue food and drink products, and whether or not the current popularity of this colour will last. This review also addresses the question of why it is that blue foods are so rarely seen in chef-prepared meals.
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research