Texture and Calorie Perception
(April 15, 2014—Global Food Forums, Inc.) In a recent study, participants were served bite-sized brownies while watching television ads. Half were not asked anything about the brownies while the other half were asked about the brownies’ calories. Within each of these two groups, half were given soft brownies, the others hard. When calories were not mentioned, the participants ate more of the soft than hard brownies. When calories were mentioned, more of the hard brownies were consumed. The study supports the concept that foods with hard or rough textures led people to believe they are consuming fewer calories than with smooth foods.
A press release quotes the authors of the study as saying “Brands interested in promoting the health benefits of their products can emphasize calorie foods. Understanding how the texture of food can influence calorie perceptions, food choice, and consumption.
–D. Biswas, et al. 2014, Something to Chew On: The Effects of Oral Haptics on Mastication, Orosensory Perception, and Calorie Estimation, published online March 19, 2014, Journal of Consumer Research