Last spring, my niece and I made a trip to a home improvement store to put together a Mother’s Day planter for my sister. My niece had a clear vision: my sister’s favorite color is blue, so we were going to buy blue flowers. We walked every aisle of the garden center. We checked the annuals, the perennials, and the hanging baskets then left with purple, red, and a grumpy 7-year-old.
It turns out we were not up against a bad selection. We were up against biology.
The Problem with Blue
Blue is one of the rarest colors in the natural world. The food industry is currently finding that out the hard way. There is a good chance you have eaten something blue today. Maybe it was the frosting on a birthday cake, the coating on some M&M’s® candies, or the sports drink in your refrigerator. That blue almost certainly came from a petroleum-based synthetic dye, and for the first time in decades, the food industry is being asked to find something better.
The FDA banned Red Dye No. 3 in January 2025, and pressure has been building around the remaining synthetic dyes ever since, including Blue No. 1 and Blue No. 2. Major food brands have begun announcing plans to reformulate.
There is just one problem. Blue is genuinely, stubbornly hard to make in nature. It turns out that blue has almost nothing to do with color, and almost everything to do with light.
Continue reading “Light Has a Favorite Color, But It’s Complicated”
