Blue raspberry is a manufactured flavoring and food coloring for candy, snack foods, syrups, and soft drinks.[1][2] The color does not derive from any species of raspberry;[2] however, the flavor is intended to mimic that of a blackcap raspberry.[1] Its flavor was developed using esters that are part of the flavor profile of pineapple, banana and cherry.[2] Sugar is commonly added to create taste appeal for the blue raspberry flavoring.[2]

A cup of blue raspberry Italian ice at the Taste of Chicago festival

Food products labeled as blue raspberry flavor are commonly dyed with a bright blue synthetic food coloring, such as brilliant blue FCF (also called Blue #1) having European food coloring number E133.[3] The blue color was used to differentiate raspberry-flavored foods from cherry-, watermelon-, and strawberry-flavored foods, each of which is typically red.[1][2] The use of blue dye also partially is due to the FDA's 1976 banning of amaranth-based Red Dye No. 2, which had previously been heavily used in raspberry-flavored products.[4]

Blue raspberry flavor and color were first used in the United States in 1958 to add interest to snow cones.[2] Regulatory agencies, such as the US Food and Drug Administration, provide guidelines on artificial flavors and colors for manufacturers out of concern for consumer safety,[5] and have approved the use of blue raspberry as a safe ingredient since 1969.[2]

References

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  1. ^ a b c Matt Soniak (November 10, 2015). "What is a blue raspberry?". North Dakota State University. Archived from the original on January 29, 2022. Retrieved April 8, 2022.
  2. ^ a b c d e f g Michael Y. Park (August 1, 2016). "What even is blue raspberry anyway?". Bon Appétit, Condé Nast. Retrieved April 8, 2022.
  3. ^ "E133: Brilliant Blue FCF". Food-Info. 2022. Retrieved April 8, 2022.
  4. ^ Park, Michael Y. (August 1, 2016). "What Even Is Blue Raspberry Anyway?". Bon Appétit. Retrieved June 10, 2024.
  5. ^ "Overview of Food Ingredients, Additives & Colors". US Food and Drug Administration. February 6, 2018. Retrieved April 8, 2022.
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