Negative labels influence consumer perception of food, study finds
A rose by any other name may smell as sweet, but a chocolate chip cookie labeled “consumer complaint” won’t taste as good as the exact same product described as “new and improved,” a new study suggests.
Researchers labeled identical saltine crackers and chocolate chip cookies as either “new and improved,” “factory typical” or “consumer complaint” for the study, and then asked participants to taste the food samples and judge each on likability, freshness and a range of other qualities.
This story was written and published by Ohio State Research NewsResearchers study sense of smell to optimize food for consumption
Flavor is the name of the game for scientists who want to optimize food for consumption in ways that improve nutrition or combat obesity.
But there is more to flavor than the substances that meet the mouth. Olfaction, our sense of smell, is a major contributor to how we perceive aromas, especially those related to what we eat.
Dr. Chris Simons and Dr. Melvin Pascall were on recently WOSU’s QED with Dr. B science program. In this episode that explores the science behind taste, Dr. Simons talks about how sensation and perception factor into your food choices while Dr. Pascall explains how packaging impacts flavor and food preservation. Be sure to check it out!
COLUMBUS, Ohio—Researchers at The Ohio State University College of Food, Agricultural, and Environmental Sciences (CFAES) have created a university-industry consortium to further the development of and provide access to the licensing of a new, innovative manufacturing technology that preserves foods and beverages using wholesome, recognizable ingredients; no artificial preservatives; and reduced heat.
Research team develops method to screen for taste and smell loss COLUMBUS, Ohio – Scientists have proposed that using a cheap and simple product – hard candy – to screen for the loss of taste and smell in populations at risk for COVID-19 exposure may help detect probable positive cases in otherwise asymptomatic people.
Dr. Chris Simons received a National Institutes of Health (NIH) grant to develop a novel test to independently assess smell and taste function in individuals who are at high risk for contracting COVID-19. The National Institutes of Health has awarded over $107 million to support new, non-traditional approaches and reimagined uses of existing tools to address gaps in COVID-19 testing and surveillance.