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- To date, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers (or participants in the lab).
flavourjournal.biomedcentral.com/articles/10.1186/s13411-015-0031-3
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Jan 1, 2016 · Perhaps the most robustly demonstrated effect of adding (or changing) food coloring has been on the ability of people to identify the flavor of food or, more commonly, drink (see Spence, 2015b, for a review).
- Charles Spence, Betina Piqueras-Fiszman
- 2016
Jan 1, 2024 · To date, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the color of a variety of different food and beverage items exerts a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers (or participants in the sensory science laboratory).
Sep 1, 2018 · Colour affects our perception of food and drink in various ways. The most obvious of which relates to the colour of the product itself. Simply change the colour (e.g., hue and/or saturation) of a variety of different items and, very often, it will change the perceived taste/flavour too (see Spence, 2015, Spence et al., 2010, for reviews
- Charles Spence
- 2018
Sep 30, 2020 · Colour’s influence over taste and flavour expectations. Prior to ingestion, colour influences judgments of the acceptability of food by affecting expectations of palatability which can ultimately determine food choice and consumption 20 – 22.
- Junya Ueda, Charles Spence, Katsunori Okajima
- 10.1038/s41598-020-73189-8
- 2020
- Sci Rep. 2020; 10: 16175.
This study delves into the influence of consistency between food packaging color and food type on consumer purchasing decisions. This paper has a two-fold contribution: firstly, it examines the significant impact of matching food packaging color to the food product on consumer choices.
The color of food and drink items is sometimes tightly linked to, or correlated with, the taste, flavor, and/or mouthfeel characteristics of the product, as in the case of variations in the color of natural products as it ripens, say (see Foroni, Pergula, & Rumiati, 2016).
