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.
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.