Since 2014, we have performed several scientific studies using experimental psychology research.

Inspired by evidence, our designs hack flavour perception and eating behaviours with implicit multisensory cues, increasing the sensual pleasure of eating, and nudging the user towards healthier eating behaviours.

Below, some of the science that has inspired our thinking, as well as papers that we have published, and our ongoing research.

Optimal design will increasingly come from reverse engineering the processes of the mind
— Spence & Gallace, In Touch with the Future, 2014


Spence and Harrar (2013) showed that the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it: 

• A sample of yogurt was perceived as denser and more expensive when tasted from a lighter plastic spoon as compared to the artificially weighted spoons.
• The taste of the yoghurt was also affected by the colour contrast between cutlery and food.  
• Results showed that the food was rated as being saltiest when sampled from a knife rather than from a spoon, fork, or toothpick.

How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes
— Spence & Harrar
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Our collaborators include: