Blue Bread?

as it happens in the food industry, 

an edible blue pigment is not common, so when professor and biologist Valdely Kinupp published his book, Unconventional Food Plants in Brazil, where he detailed a process for extracting an edible blue pigment from genipapo berries, Kinupp’s discovery caused quite a stir which eventually turned into a blue food craze, especially in Brazil, photograph photograph fatimatussi, it was a 2017 article by food writer Neide Rigo that really started the blue food craze, Kinupp’s extraction process yielded a blue so dark it almost looked black, but Rigo’s trial and error experiments with the natural dye resulted in a revolutionary discovery – genipin, the substance responsible for the blue coloration, gained a more vivid hue when it reacted to proteins and amino acids. “It was from there that many people started using the blue milk as a dye. It has opened a range of possibilities,” Rigo said, milk was rich in proteins and amino acids, and was an ingredient in may dishes, which made it the perfect medium for mixing with genipin, and obtaining different shades of blue. Rigo’s recipes for foods like blue sauces, bread, pasta, cakes or tortillas, but blue bread, I wonder if it will catch on over here?