"See me, feel me": Effects of 3D-printed surface patterns on beverage evaluation. (December 2017)

• Record Type: Journal Article
• Authors: van Rompay, Thomas J.L.; Finger, Friederike; Saakes, Daniel; Fenko, Anna
• Is Part Of: Food quality and preference. Volume 62(2017)
• Page Start: 332
• Page End: 339
• Publication Date: 2017-12
• Subjects: Packaging design -- Surface patterns -- Shape -- Taste experience -- Beverage evaluation; Food preferences -- Periodicals; Food -- Quality -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Préférences alimentaires -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Food industry and trade -- Quality control; Food preferences; Food -- Quality; Periodicals; 664
• DOI: 10.1016/j.foodqual.2016.12.002
• Languages: English
• ISSNs: 0950-3293

Abstract

Highlights: 3D-printed surface patterns can accentuate taste attributes. 3D-printed surface patterns can enhance taste liking and product liking. To increase taste liking and product liking, 3D-printed surface patterns should be perceived as congruent with drink type. Traditional product claims and 3D-printed surface patterns can reinforce each other in boosting product evaluations. Abstract: Research shows that packaging appearance can have a strong impact on taste experience and product evaluation. However, so far research has mainly focused on how visual appearances may steer sensory impressions including smell and taste. Taking into account new (technological) developments which allow for consideration of a wide range of previously unexplored packaging factors, the research presented here investigates the impact of 3D-printed surface patterns on taste evaluations as a function of product type (a bitter tasting coffee versus a sweet tasting chocolate drink) and verbal product claims (either stressing taste strength or taste softness). To this end, 3D-printed cups with angular and rounded surface patterns were manufactured and handed to shoppers participating in a taste session for a fictitious coffee or chocolate brand. Results show that an angular surface pattern increased perceived bitterness and taste intensity ratings, whereas a rounded surface pattern induced a sweeter taste evaluation and a less intense taste experience. Congruent pairings of drinks and tactile patterns resulted in more favorable outcomes. Finally, congruence was also found to be important with respect to taste descriptions, with verbal claims in line with surface pattern associations further enhancing product experience.