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Cup color influences the taste of hot chocolate
Date:1/3/2013

food itself but from the receptacle or container from which it is consumed.

In addition, this information could encourage chefs, catering professionals and even the packaging industry to think more about the colour of crockery and packaging. As the researcher explains, "it is a case of experimenting to understand how the container itself affects the perceptions that the consumers have on the product."

In the same article the conclusions of previous studies are brought together that also confirm the effect of the container on the sensory characteristics of the food or beverage. There are many examples, from yellow tins to improve the flavour of lemon to soft drinks in cold colours, like blue, to seem more thirst-quenching than warm colours like red. Furthermore, if drinks come in pink, they are even perceived as being more sugary.

In other cases, it has been proven that a strawberry mousse appears to be sweeter and more intense on a white plate compared to a black plate. And as for coffee, the majority of those surveyed associated brown packaging to a stronger flavour and aroma, whereas reds seem to accentuate this sensation and blues and yellows make the drink seems softer.


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