Factors influencing the visual deliciousness / eye-appeal of food

Spence, Charles; Motoki, Kosuke; Petit, Olivia

doi:10.1016/j.foodqual.2022.104672

Cited by 39 publications

(11 citation statements)

References 276 publications

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“…Many of our behaviours are externally (or exogenously) triggered, based on environmental cues such as, for example, the smell of freshly ground coffee making you more likely to order a coffee when passing through the train station [45,67]. Even basic lighting parameters, such as lighting level (i.e., bright or dim) and hue can influence people's choices concerning what they choose to eat [68], as well as what a drink tastes like [69], and hence potentially how much they consume. Over the last decade or so, researchers have conducted a number of studies involving immersive digital environments, and/or using virtual reality (VR) in order to assess whether and, if so, how our choice of food and drink and our subsequent perception of the taste and/or enjoyment of the consumption experience may be modified by environmental cues (e.g., see [70][71][72][73][74]).…”

Section: Environmental Sensory Nudging/marketingmentioning

confidence: 99%

Encouraging (Nudging) People to Increase Their Fluid Intake

Spence

2023

Nutrients

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This narrative historical review considers the various routes to nudging consumers towards drinking more, given self-reported evidence that many people are often not adequately hydrated. This review builds on the related notion of ‘visual hunger’. Interestingly, however, while many desirable foods are associated with distinctive sensory qualities (such as an appetizing smell), that may capture the consumer’s (visual) attention, it is less clear that there is an equivalent sensory attentional capture by hydration-related cues. One of the other important differences between satiety and thirst is that people tend to overconsume if they use interoceptive satiety cues to decide when to stop eating, while the evidence suggests that people typically stop drinking prior to being adequately hydrated. What is more, the increasing amount of time we spend in consistently warm indoor environments may also be exacerbating our need to drink more. A number of concrete suggestions are made concerning how people may be encouraged (or nudged) to imbibe sufficient water.

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Section: Environmental Sensory Nudging/marketingmentioning

confidence: 99%

Encouraging (Nudging) People to Increase Their Fluid Intake

Spence

2023

Nutrients

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“…The material attributes were matte–gloss, dry–wet, opaque–translucent, rough–smooth, and old–young/fresh. These attributes are representative dimensions in skin perception (Otaka et al, 2019 ) and food perception (Hanada, 2020 ; Spence et al, 2022 ). Participants were instructed to rate the naturalness of the images, that is, photorealism.…”

Section: Evaluation Experimentsmentioning

confidence: 99%

materialmodifier: An R package of photo editing effects for material perception research

Tsuda

Kawabata

2023

Behav Res

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In this paper, we introduce an R package that performs automated photo editing effects. Specifically, it is an R implementation of an image-processing algorithm proposed by Boyadzhiev et al. (2015). The software allows the user to manipulate the appearance of objects in photographs, such as emphasizing facial blemishes and wrinkles, smoothing the skin, or enhancing the gloss of fruit. It provides a reproducible method to quantitatively control specific surface properties of objects (e.g., gloss and roughness), which is useful for researchers interested in topics related to material perception, from basic mechanisms of perception to the aesthetic evaluation of faces and objects. We describe the functionality, usage, and algorithm of the method, report on the findings of a behavioral evaluation experiment, and discuss its usefulness and limitations for psychological research. The package can be installed via CRAN, and documentation and source code are available at https://github.com/tsuda16k/materialmodifier.

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“…From there, it may only be a short jump to branded sensory apps that allow the consumer to modify the visual appearance of food at home. After all, there is already a growing interest among consumers in modifying the visual appearance of the foods they choose to post online (e.g., see Spence et al [2022] for a review). Color, be it the actual color of a food product, or virtual, will, then, likely continue to play a key role in the consumer's experience of food in the years ahead (cf.…”

Section: On the Future Manipulation Of Food Colormentioning

confidence: 99%

On the manipulation, and meaning(s), of color in food: A historical perspective

Spence

2022

Journal of Food Science

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While there has long been public concern over the use of artificial/synthetic food colors, it should be remembered that food and drink products (e.g., red wine) have been purposefully colored for millennia. This narrative historical review highlights a number of reasons that food and drink have been colored, including to capture the shopper's visual attention through to signaling the likely taste/flavor. Over the course of the last century, there has, on occasion, also been interest in the playful, or sometimes even deliberately discombobulating, use of food coloring by modernist chefs and others. The coloring (or absence of color) of food and drink can, though, sometimes also take on more of a symbolic meaning, and, in a few cases, specific food colors may acquire a signature, or branded (i.e., semantic) association. That said, with food color being associated with so many different potential “meanings,” it is an open question as to which meaning the consumer will associate with any given instance of color in food, and what role context may play in their decision. Laboratory‐based sensory science research may not necessarily successfully capture the full range of meanings that may be associated with food color in the mind of the consumer. Nevertheless, it seems likely that food color will continue to play an important role in dictating consumer behavior in the years to come, even though the visual appearance of food is increasingly being mediated via technological means, including virtual and augmented reality.

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Factors influencing the visual deliciousness / eye-appeal of food

Cited by 39 publications

References 276 publications

Encouraging (Nudging) People to Increase Their Fluid Intake

Encouraging (Nudging) People to Increase Their Fluid Intake

materialmodifier: An R package of photo editing effects for material perception research

On the manipulation, and meaning(s), of color in food: A historical perspective

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