Does Plate Color Really Change How Food Tastes? A New Study Says Yes!

The color of our plates influences taste perception, especially for those who are considered "picky eaters," according to research from the Psychology Department at the University of Portsmouth in the UK. The study focused on the effects of colors on food, particularly in the context of picky eating—a common condition where individuals shy away from new foods and prefer a limited menu variety. This behavior can lead to health issues like nutritional deficiencies and social problems, including family tension.

The study involved 47 adults, 20 of whom were picky eaters and 27 who were not. Each participant sampled identical snacks served on plates of different colors: red, blue, and white. Results showed that plate color significantly influenced taste perception, but only among the picky eaters. Snacks served on red and blue plates were perceived as saltier, and it was less recommended to eat them on a red plate. Conversely, plate color had no effect on the taste experience of non-picky participants.

Other studies reveal similar outcomes. At Federation University Australia, coffee was perceived as sweeter when served in blue cups, and similarly, strawberry desserts tasted better on white, round plates. These findings suggest that dish colors can be a simple yet effective tool for influencing eating.

The implications of plate color extend beyond health to social experiences. Picky eating can lead to stress during family or social meals, as picky eaters feel pressured to consume foods they dislike. A suggestion to improve the experience is changing the dish colors, which has a positive impact on taste perception. "It's not just a whim," researchers note, "the plate color significantly affects the eating experience."

The impact of color on taste perception is not a new phenomenon. Many studies show that our eyes affect how we perceive flavors. Thus, the color of food or utensils influences not only emotions but also our physiological response. Particularly, colors like red and yellow can heighten the taste experience, while colors such as blue, rare in nature, affect it differently. According to studies, even experienced milk tasters failed to distinguish different fat levels when they couldn’t see the milk's color, indicating that color plays a more crucial role than taste itself.