Surface texture and health perception: Smoother textures viewed as less healthy but tastier

By Katy Askew contact

- Last updated on GMT

Cookies with a rough texture were seen as healthier - but less tasty ©iStock/D_Zheleva
Cookies with a rough texture were seen as healthier - but less tasty ©iStock/D_Zheleva

Related tags: Texture, Taste, Health

Fresh research probes the relationship between the surface texture of food – which will influence its visual appearance – and expectations of how healthy that product is.

Previous research has examined how packaging, labelling and even the texture of plate and of cup can impact how food is perceived. A new study, led by Consumer Psychologist Dr Cathrine Jansson-Boyd of Anglia Ruskin University (ARU) and published in Food Quality and Preference​, looks at how the appearance of a product itself can influence people's perceptions, using identical biscuits with six different surface textures.

Participants were shown three implicitly and three explicitly textured oat biscuits that were identical apart from the surface texture. The surfaces were either smooth, medium or rough.

The biscuits were then rated on perceived healthiness. Additionally, they were scored on expected tastiness, crunchiness and chewiness, aspects that can affect consumer choice outcomes. The 88 people who took part in the study were also asked to rate how likely they are to purchase the oat biscuit based on visual appearance – not taste or touch.

The researchers said oat biscuits were chosen because there is a certain ambiguity – they can be thought of as both ‘healthy’ and ‘unhealthy’ snacks.

Pronounced texture seen as ‘healthy’

The UK study concluded that the surface texture of an oat biscuit ‘clearly communicated’ to people how healthy that product was likely to be. Participants viewed those with an explicit pronounced texture as being healthier.

However, that doesn’t mean they are more likely to buy textured biscuits. In fact, the reverse was found to be true. Biscuits with a less explicitly textured surface were perceived to be tastier and crunchier. And people were more likely to buy this option.

The study found an inverse relationship between health and taste. As the perceived tastiness increases, expectations of healthiness decrease. And taste remains king when it comes to purchase intent. A low perception of healthiness (and high taste expectation) increased purchase intent, while a high perception of healthiness actually decreased the likelihood a product would be purchased.

This means a 'healthy looking' texture could actually be a liability for a product – reducing perceptions of tastiness, which remains the number on purchase driver.

Enabling healthier choices

While the study detected a negative correlation between health perception and purchase intent, Dr Jansson-Boyd insisted that the findings would actually enable food makers to ‘help’ consumers make healthier decisions.

"The findings are really exciting as they give food manufacturers a means to design foods that can help consumers make healthier choices,”​ she suggested.

"A sweet item, such as a biscuit, benefits from having an appearance as being less healthy as that increases the perception of tastiness and increases the likelihood of purchase. To guide healthier purchasing decisions, food producers can therefore look to use non-healthy looking, smoother textures to overcome this perception that healthy is not tasty.

"At a time when the World Health Organisation has declared that there is an obesity epidemic, it is essential to think of ways to encourage improved eating patterns. Our research provides a good starting point in how to promote healthier food products."

Source
'To see is to hold: Using food surface textures to communicate product healthiness'
Food Quality and Preference
DOI: https://doi.org/10.1016/j.foodqual.2019.103866
Cathrine Jansson-Boyd, Mateja Kobescak

Related news

Related products

show more

Expanding the value of beverage through wellness

Expanding the value of beverage through wellness

DuPont Nutrition & Biosciences | 19-Nov-2020 | Research Study

Fermentation and live cultures contents in food are perceived by consumers as healthier because these provide a wellness halo while Covid-19 is accelerating...

Clean-label Umami and Kokumi solutions

Clean-label Umami and Kokumi solutions

Kerry | 12-Nov-2020 | Case Study

The memorable sensory qualities of umami and kokumi used in perfect synergy can bring depth and taste to savoury foods. Integrating umami and kokumi effectively...

The next generation of food and drink is here

The next generation of food and drink is here

Barry Callebaut Food Manufacturers | 10-Nov-2020 | Technical / White Paper

More than ever, consumers look to brands who share their values to justify their choices. Food and drink should not only be tasty, but nutritious and good...

Deep-dive into improving packaging line efficiency

Deep-dive into improving packaging line efficiency

Sidel Group | 03-Nov-2020 | Technical / White Paper

Ever wondered what is the best way to improve your packaging line performance? Learn about the ins and outs of line regulation and accumulations in 3 steps:...

Related suppliers

Follow us

Products

View more

Webinars