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1. • • 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

     On the psychological impact of food colour - Flavour

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   Does changing the color of food affect consumer expectations?

   • 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).

   On the psychological effects of food color - ScienceDirect

   www.sciencedirect.com/science/article/pii/B9780323996082000045

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   How does food colour affect consumer behaviour?

   • The focus in this article is on the psychological effect, or better said, effects, that food colour exerts over the mind and behaviour of the consumer. The review starts by looking at the effect of food colouring on sensory expectations and hence on people’s judgments of taste/flavour intensity and flavour identity (see , for a review).

   On the psychological impact of food colour | Flavour

   flavourjournal.biomedcentral.com/articles/10.1186/s13411-015-0031-3

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   How does colour affect our perception of food and drink?

   • 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).

   Background colour & its impact on food perception & behaviour

   www.sciencedirect.com/science/article/pii/S0950329318301678

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   Is color a key role in consumer experience of food?

   • Color, be it the actual color of a food product, or virtual, will, then, likely continue to play a key role in the consumer's experience of food in the years ahead (cf. Cascone, 2022). Charles Spence: Conceptualization; Writing — original draft; Writing — review & editing.

   On the manipulation, and meaning(s), of color in food: A historical

   ift.onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.16439

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   How does food coloring affect food quality?

   • Off coloring in food Color is a key parameter to determine food quality and it serves as an indicator for consumers to predict when a food is becoming rotten or spoiled. Researchers have been interested in the response of consumers to food coloring that they associate with products that have been in some way spoiled.

   Food Color and Its Impact on Taste/Flavor Perception

   www.sciencedirect.com/science/article/pii/B9780081003503000067

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   Does food color change taste/flavor?

   • Conclusion Since the first reports that changing the color of food could change the taste/flavor were published (see Duncker, 1939; Moir, 1936), somewhere in the region of 150 other papers have investigated the impact of food coloring on the perception and behavior of participants/consumers.

   On the psychological effects of food color - ScienceDirect

   www.sciencedirect.com/science/article/pii/B9780323996082000045

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3. www.sciencedirect.com › science › articleFood Color and Its Impact on Taste/Flavor Perception

   www.sciencedirect.com › science › article

   Jan 1, 2016 · To date, a large body of 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 often on the subsequent taste/flavor experiences of participants in the lab, as well as consumers under the more naturalistic ...

   • Author: Charles Spence, Betina Piqueras-Fiszman

   • Publish Year: 2016

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5. www.sciencedirect.com › science › articleOn the psychological effects of food color - ScienceDirect

   www.sciencedirect.com › science › article

   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).

6. pmc.ncbi.nlm.nih.gov › articles › PMC10832432Influence of food packaging color and foods type on consumer ...

   pmc.ncbi.nlm.nih.gov › articles › PMC10832432

   Packaging color entices and influences consumer perceptions and significantly affects the identification of products. Marketers manipulate the exterior packaging to influence consumer expectations, experiences, and behaviors.

7. psycnet.apa.org › fulltext › 2019/16489/001On the Relationship(s) Between Color and Taste/Flavor

   psycnet.apa.org › fulltext › 2019/16489/001

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   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).

   • Author: Charles Spence

   • Publish Year: 2019

8. www.sciencedirect.com › science › articleBackground colour & its impact on food perception & behaviour

   www.sciencedirect.com › science › article

   Sep 1, 2018 · Changing the colour of food & drink changes people's expectations and also their taste/flavour perception. Changing the background colour can also have much the same effect on taste/flavour expectations/perception.

9. ift.onlinelibrary.wiley.com › doi › fullOn the manipulation, and meaning(s), of color in food: A ...

   ift.onlinelibrary.wiley.com › doi › full

   Dec 29, 2022 · One point that many food companies fail to recognize is that when they (for whatever reason) change the color of their products, it can actually affect the taste/flavor of the food itself, at least as experienced by the consumer (Spence, 2012a, 2016; Vanderbilt, 2015; Zellner, 2015).