Numerous research on food technology suggests that our overall experience on food specifically flavour is a fusion of our senses- not merely the nose and palate. Health and food journals actually point to our sense of sight as a major role player on how we take in food and how it greatly affects our appetite.
According to Scientific American Journal, although our sight is not technically part of taste, it certainly influences our perception on flavor. Recent studies on flavor perception provide a more palatable way of cutting calories, consuming less alcohol as well in making better food decisions.
Food color is considered the most important cue for flavour perception; it sets people's expectations about how the food will likely taste as well as the pleasure or disgust one might experience.
Researchers also found out that not only color, but the shape of food and where it is served on affects the amount of our food intake. Round-shaped desserts or desserts served in round plates or containers are experienced as sweeter than those that come in other forms.
How can you apply these findings to cut down some weight? Readers Digest provides us some kitchen hacks:
Take note of the following color labels: healthy foods are "green," less-healthy are "yellow," and those with little nutritional value are "red." Assign a designated spot for every 'category' in your fridge and pantry; make sure green foods are most accessible while red foods should be harder to reach.
According to Massachusetts General Hospital researchers, this habit may help you cut down some junk in your diet as they were able to successfully implement a similar system in the hospital cafeteria.
According to health experts from The Doctors, blue color on food, packaging or plates makes us eat less. Eating on blue plates, placing your food on blue containers or even painting your kitchen or dining room blue, might make you slow down on your munching.
Cornell University research fellows found that people tend to eat about 20 percent more pasta in Alfredo sauce when served on a matching white plate than on a contrasting red one hence, colour difference helps the brain become more aware of food portions and sizes.