One of the brain's key roles is to facilitate foraging and feeding. It is presumably no
coincidence, then, that the mouth is situated close to the brain in most animal species …

This article constitutes a state-of-the-art review of the literature on the effects of expectations
on the sensory perception of food and drink by humans. In the 'Introduction', we summarize …

Store atmospherics affect consumer behavior. This message has created a revolution in
sensory marketing techniques, such that across virtually every product category, retailers …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Humans live in a perceptual world. All of humanity's accomplishments, from agriculture to
space travel, depend on us being able to interact with the world through seeing, feeling …

Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

Augmented reality (AR) technology has generated enormous industry investment and buzz,
with the food and beverage sector quickly embracing this technology in an effort to enhance …

Commensality is a key aspect of social dining. However, previous research has identified a
number of pros and cons associated with the incorporation of digital technology into eating …

A number of health and agricultural organizations have been encouraging Westerners to
integrate insects into their diet, without success. Appealing to consumer's reason and …

For decades, scientists who heard about synesthesia hearing colors, tasting words, seeing
colored pain just shrugged their shoulders or rolled their eyes. Now, as irrefutable evidence …