Gastrophysics: Nudging consumers toward eating more leafy (salad) greens

Abstract

According to nutritional recommendations, the majority of us should be eating more leafy (salad) greens in order to maintain a healthier and more balanced diet. Yet the overwhelming evidence suggests that despite widespread publicity, most people consistently fail to meet the guidelines. This review assesses the multisensory appeal of leafy (salad) greens at various stages of the consumer journey from initial purchase in store through presentation in a dish/meal, and eventual consumption. The review identifies the current limited sensory appeal of leafy (salad) greens, and highlights a number potential means to enhance their multisensory desirability, be it in the store or else on the plate / in the bowl in the future. The argument is made that the latter approach likely represents a more promising means of 'nudging' the consumer toward a more balanced and healthy diet than current informational campaigns and/or the publicizing of nutritional guidelines.

Multisensory Technology for Flavor Augmentation: A Mini Review

“…Whilst such systems are still far from ubiquitous, they are nevertheless increasingly being considered by some of the key players/influencers of the food and drink industry – such as, for example, chefs, culinary artists, experiential brand event managers, and so on (Spence, 2017). …”

“…Other examples include the oft-mentioned Michelin-starred modernist restaurant Ultraviolet by Paul Pairet in Shanghai. There, diners are guided through a multisensory dining experience that is accompanied by changing lights, projections, and soundscapes (Yap, 2016; Spence, 2017). Technology in the context of multisensory flavor experience design is a means to transform sensory information into ingredients/raw materials for our future flavor experiences.…”

“…In terms of atmospheric sounds, although music devices are ever-present, there is much room for development. For example, based on the idea that sounds can influence taste/flavor perception and enjoyment (i.e., hedonics; Spence, 2017), MR systems that combine real food and audiovisual virtual environments may be developed (e.g., what would it be like to eat a cheesecake, via VR, on Mars? see Project Nourished 6 ).…”

“…Researchers have demonstrated that elements such as the weight, size, shape of cutlery and tableware can influence flavor expectations and perception (Spence, 2017; van Rompay et al, 2017). An example of this comes from Michel et al (2015), who reported that relatively heavy cutlery can lead to tastier food perception.…”

Tackling salt consumption outside the home

“…Modern processing techniques and cold storage have reduced the importance of salt’s role as a preservative, but it is still used widely as a flavour enhancer and to provide a contrast with a sweet palate experience 1. High levels of salt in the diet are linked to high blood pressure, which can lead to stroke and coronary heart disease.…”