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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 · 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. •. The literature on packaging, plateware, cutlery, glasses, cups, mugs, pots and ambient colour is reviewed. •.
- Charles Spence
- 2018
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.
Dec 1, 2015 · 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 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).
