Annette and Stafford enrich our knowledge of how surface colors influence perceived tastes. The duo report that “Picky eating is characterized by a limited intake and avoidance of foods. . . . In the study here, we aimed to examine whether colour influences perception of food in picky eaters. Participants . . . sampled the same snack served in three different coloured (red, blue, white) bowls. Results revealed that both the perceived saltiness and desirability of the snack were influenced by colour in the Picky but not Non-Picky Eaters. Specifically, the snack was rated as higher in saltiness in the red and blue versus white bowl condition and least desirable when served in the red bowl.”
Madison Annette and Lorenzo Stafford. 2023. “How Colour Influences Taste Perception in Adult Picky Eaters.” Food Quality and Preference, vol. 105, 104763, https://doi.org/10.1016/j.foodqual.2022.104763