More than just a utensil: The influence of drinking straw size on perceived consumption

Lin, Hung‐Ming; Lo, Hui-Yi; Liao, Yu-Sung

doi:10.1007/s11002-013-9225-6

Cited by 15 publications

(19 citation statements)

References 8 publications

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“…They observed that diners consumed more from a smaller fork than from a larger fork and posited that when diners have a well-defi ned hunger goal to satisfy and have a willingness to reach that goal, a smaller fork gives the feeling that they are not making much progress in satiating their hunger, which results in more consumption compared to when they use a larger fork. In terms of straw size, Lin, Lo, and Liao (2013 ) examined the role of drinking straw size in volume judgment. Two laboratory studies revealed that straw size can lead to diff erent perceptions of consumption time; individuals perceived their consumption to be higher when using a thin straw rather than a thick straw.…”

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confidence: 99%

Influence of Chopstick Size on Taste Evaluations

Lin

Hung

2015

Psychol Rep

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This study explored the influence of the length of chopsticks on taste evaluations. Participants (N=78; M age=21.1 yr., SD=3.8) reported a greater liking for their food and higher purchase intentions when using long rather than short chopsticks. Findings also indicated that the long (vs short) chopsticks caused people to slow down when eating, resulting in greater eating duration and a higher number of mouthfuls. The findings of this study provide insights on research into the role of tableware in food intake.

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confidence: 99%

Influence of Chopstick Size on Taste Evaluations

Lin

Hung

2015

Psychol Rep

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“…One reason we only found marginal effects for consumption while prior research has shown that perceived size is inversely related to consumption (e.g., Aydinoğlu and Krishna 2011) might relate to the fact that Aydinoğlu and Krishna (2011) had subjects consume with the hand whereas we had subjects consume from a toothpick. Given that consumption is driven by different cues in different situations (Lin et al 2013), it is possible that different processes were at play in our study than in Aydinoğlu and Krishna's study. Next, study 2 provides additional support for the fundamental role of oral haptics in influencing food size perceptions.…”

Section: Discussionmentioning

confidence: 69%

Tasting in 2D: implications of food shape, visual cues, and oral haptic sensory inputs

Szocs

Biswas

2015

Mark Lett

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Marketers often vary the shape and dimensions of food products. But could changing the shape (e.g., molding food into cubes or rectangular prisms) or altering the dimensions (e.g., cutting food into thicker or thinner pieces) have unintended consequences in terms of influencing consumers' size perceptions, calorie estimates, or desired consumption volume of the food? Research related to visual inputs and the elongation bias would suggest that thicker and cube-shaped foods would be perceived as larger and higher in calories; however, research related to oral haptic sensory inputs (i.e., the way the food feels in the mouth) would suggest that thinner and rectangular shaped foods would be perceived as larger and higher in calories. We test these competing predictions in a series of three experimental studies and find support for the oral haptic-based hypothesis. Conceptual and managerial implications are discussed.

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“…However, sensory insight on the performance of these alternatives to plastic straws is still lacking and would be of great utility to aid in their wide adoption. The limited sensory data available include factors such as preferred color and diameter of straws, and how this can have an effect on perceived flavors (Akiyama et al, 2011;Hung-Ming et al (2013) Another study concerned sensory perception using a narrow and wide straw (Engelen et al, 2004); however, no well-controlled studies have been carried out to evaluate the differences between plastic straw replacements to assess their sensory or hedonic performance.…”

Section: Introductionmentioning

confidence: 99%

An evaluation of alternative biodegradable and reusable drinking straws as alternatives to single‐use plastic

Jönsson

Andersson

Stelick

et al. 2021

Journal of Food Science

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The manufacture of single‐use plastic items uses fossil fuels, and releases greenhouse gases. Plastic waste is also harmful to humans and wildlife. Recent attention towards the regulation or elimination of plastic straws has led to the development of many alternatives to single‐use plastic straws, some intended to be disposed of immediately after use, and others to be cleaned and reused. Unfortunately, anecdotes are widespread of inferior sensory experiences from such alternatives, with straws either losing stability when wet, imparting negative flavor properties to a beverage, or feeling unpleasant in the mouth. Despite such reports, little formal research exists categorizing these alternatives. Here, we examine popular choices for straw materials in a focus group (n = 9) and in a consumer sensory test (n = 102), as well as testing the durability of straws when soaked in water. Cornstarch straws offered the most similar sensory experience to plastic, whereas options such as paper, wheat, pasta, and rice straws all scored low on mouthfeel and flavor liking, with off‐flavors commonly reported in beverages consumed with these straws. A Kano analysis (n = 193) to determine the factors consumers find essential in drinking straws confirmed the most important to be that no flavors were imparted to beverages when used. Finally, a consumer survey (n = 579) confirmed that straw consumers primarily use them out of default availability; most use them only if they are given without asking, and most would readily give up plastic straws, but may be unfamiliar with other options. Practical Application Plastic straws contribute to waste and result in the release of greenhouse gases in their manufacture. Despite this, they provide a superior sensory experience compared to other options. Here, we review aspects of this experience, along with consumers motivations for using straws.

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More than just a utensil: The influence of drinking straw size on perceived consumption

Cited by 15 publications

References 8 publications

Influence of Chopstick Size on Taste Evaluations

Influence of Chopstick Size on Taste Evaluations

Tasting in 2D: implications of food shape, visual cues, and oral haptic sensory inputs

An evaluation of alternative biodegradable and reusable drinking straws as alternatives to single‐use plastic

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