Presentation
Let’s look at the different ways that presentation can impact our food experience. Taste, satiety, texture, sweetness, spiciness, saltiness - whatever it may be, our ability to experience flavor is influenced by much more than the taste of food itself.
Optical illusions
Color of Smallwares
Smallwares refer to the serving vessels used (e.g. plates, bowls, etc.). One study found that subjects consumed significantly more food in a buffet style cafeteria when using red or black plates, compared with white.
Color of Food
Color is the cue used by the brain in order to help identify sources of food, and make predictions about the expected taste and flavor. Color variety can increase consumption: users consume more candy when candy is available in multiple colors compared with one uniform color. It’s important that the color of food sets the right expectation for the diner. Off-colors (suggesting mold or spoilage, or colors that are interpreted by the consumer as such) can have the opposite effect of suppressing appetite. Vibrant, warm colors (like red) may help stimulate appetite, while cool colors in food/drink may be less desirable.
Plate size
The Delboeuf illusion is an optical illusion around size perception. Here the same-sized central circle appears smaller when surrounded by a much larger concentric circle than when instead surrounded by only a slightly larger concentric circle. Though the two circled dark discs are the same size, the left disc seems smaller than the right one.
This relates to plate size - research shows that people are more prone to overserving when using larger plates as opposed to smaller ones.
Plate Rim Size & Rim Color
Colored rims create a clear visual line and can lead to an overestimation of food of the plate. Rim sizes also play a role, with larger rim sizes creating a visual effect of a larger portion. Large rims allow a larger plate with a smaller portion.
Visual Appeal
Plating
Plating aesthetics can play a significant role in a person’s enjoyment of the food and their willingness to try new foods. What one person deems “asthetically pleasing” will differ from person to person and culture to culture. That being said, the above study found that attractive food presentation increases liking of food flavor.
"Classical" aesthetics are favored at typical casual dining facilities, where more modern plating is favored in contemporary fine dining (ref).
Garnishes
A study found that showcasing highly appealing ingredients (e.g., capers, pistachio nuts, dried fruit, caramelized onions, or small amounts of meat or cheese) most visibly on a dish can boost interest in a dish. From the WRI: “These elements should be the main focal aspect of the dish and presented prominently. If possible, find ways to spread these ingredients over larger areas to give the perception of abundance”. Layering, stacking, and adding toppings are all ways to incorporate these appealing ingredients.
Other elements:
-Perceived freshness
-Merchandising
-Perceived healthfulness
-Labor required / attention to detail
-Food attractiveness
-General food liking
-Perceived creativity
Know your audience. If working with kids, getting them involved in creating the dish/meal/snack to boost their chances of trying new foods.
