Does the color of food affect our tastebuds?
By Canadian Packaging staffGeneral color of food and tastebuds Food color
Because consumers tend to eat with their eyes first, tastebuds second, foods that look a certain way influence how we perceive a food’s taste.
Red means sweet, yellow means sour, green means tart, and black or grey implies spoiled. Absence of color could mean absence of flavor.
And we are all psychologically wound to think that way.
You might see packaged meat on the shelves—two identically packaged products, but one appears redder, and thus fresher… even if both are equally fresh…
See this YOUTUBE video for proof:
Image purchased via www.thinkstock.com.