A couple of decades ago, blue food seemed to be popping up all over the place. This likely was simply because of the novelty factor. Blue in nature is rare, and in the part of nature that’s edible it is rarer still. Then, açai and the whole anthocyanin “superfruit” trend brought us deep reds and purples. Recently, green drinks came in with a roar, in part triggered by the “add kale to everything” fad.
Although green might be the symbolic color of nature, red is definitely the color of the Back to Nature flag. This has nothing to with leftist politics; natural reds have been at the forefront of the tidal shift from artificial to natural colorings in foods and beverages, pushed ahead to replace the now-spurned Red Dye #40 and bug-derived cochineal colorants.