Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered...
Research into multisensory eating experiences shows how closely entwined the senses are. But if food companies use sight, sound, texture and smell to make their products 'taste' better, are they manipulating consumers?
People perceive foods that are hard to have fewer calories than soft equivalents, according to new research published in the Journal of Consumer Research.
Global food and drink firms will launch new products designed to release the untapped potential of multi-sensory experiences based on sound and vision, a leading cognitive neuroscientist has revealed.
Texture is a vital part of judging whether we like a food, yet eating is a dynamic process that means texture is always changing. In this special edition, we ask how manufacturers can achieve balance in such a dynamic setting.
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
Excessive information on health claims on food packaging is perceived as off-putting by consumers, and can have a negative influence on the perception of sensory characteristics, say researchers.
New research exploring the way we perceive fluids could help manufacturers develop new products with greater acceptance and more desirable mouth-feel, say the scientists.
Food formulators should not ignore interactions between food texture and structure with physical and sensory aspects for flavour perception, according to experts from NIZO Food Research.
The way consumers interpret words relating to complex senses, like ‘creaminess’, may have important cultural differences – even in people who speak the same language, according to a new study.
Tactile textures perceived by the tongue and mouth cavity are the main sense responsible for the perception of texture and mouth-feel, according to new research.
A side portion of jazz with your lasagne? Food manufacturers often make ‘serving suggestions’ on product packaging or wine pairing ideas, but in the future they may suggest what music to listen to while you eat too, new research suggests.
Scientists from the University of Nottingham have reported that
adding an ingredient that induces the sensation of cooling could
boost the perception of fruit flavours, fundamental research that
could have implications for product...
