Cutlery Type, Shape Alters Taste Perception

The color and type of cutlery used while eating can make a major difference on the taste of the food, according to a new study.

In this study, researchers found that people liked yogurt more when they ate it with a white spoon than when they used a black spoon. Similarly, cheese was saltier when they used a knife to eat it rather than a spoon or a toothpick.

"How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of our eyes. Even before we put food into our mouths our brains have made a judgment about it, which affects our overall experience," said  Dr Vanessa Harrar and Prof Charles Spence, authors of the study.

A related study from Polytechnic University of Valencia and the University of Oxford had found that chocolate tastes better in orange or cream colored cups.

Previous studies have found that the quantity a person eats, depends on the environment. A study from University of Cornwell found that people who ate at fast food restaurants that had softer lighting and music, consumed 175 less calories and enjoyed the food more than people who ate at brightly lit restaurants.

A related study had shown that manipulating texture and flavor of low-calorie foods can help make food more appetizing and fulfilling.

"Subtly changing eating implements and tableware can affect how pleasurable, or filling, food appears. So, when serving a dish, one should keep in mind that the color of the food appears different depending on the background on which it is presented (plate or cutlery) and, therefore, tastes different. This may also be used to help control eating patterns such as portion size or how much salt is added to food. Alternatively, people may be able to make better food choices if their ingrained color associations are disrupted by less constant advertising and packaging,"  Harrar added, according to a news release. 

The study is published in the journal Flavour.