Business Insider spoke with Professor Charles Spence, Head of Crossmodal Research Laboratory at Oxford University and author of “Gastrophysics, The New Science of Eating,” about how the colour of a plate can affect how much food we eat.
He said: “Snack foods – unhealthy stuff on a red plate – y
ou end up eating a little bit less because it’s that red colour on a plate where it seems to trigger some sort of danger or avoidance signal.
“What you serve food on turns out to have more of an impact on our taste and flavour perception then I think any of us realise.”
He also cited an example involving strawberry mousse that was served on a white and black plate.
Research conducted with the Alicia Foundation in Spain found that the mousse was rated as 10% sweeter and 15% more flavourful when eaten from the white plate – despite it being exactly the same food.
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