Make Good Choices: The Science of Sensation

Eating better to achieving wellness goals continues to be a top priority for many consumers. Designers and brands are responding with Science of Sensation-driven experiments that aim to empower consumers 
to choose the healthier option – but without a compromise to indulgence or taste.

The Xin Caféin Shanghai, for example, set itself to fight against sugar over-consumption when it launched the Sonic Sweetener, a cup designed to make its drink feel sweeter through ‘sound seasoning’. The cup might still be at beta stage, but initial reactions have been promising, highlighting a real opportunity for brands to use sensorial seasoning to make a tangible difference.

Designer Marije Vogelzang aims to tackle oversized food portions and the disastrous long- term effect they have on appetite levels and health. After discovering research that showed that satiation comes equally from the stomach and the eyes, she designed The Volumes Collection. The ‘Volumes’, a series of inedible silicone objects, once placed on a plate, contribute to a perception that there are more generous quantities of food than there actually are. With this project, the designer wanted to turn anecdotal research findings into a real, tangible design outcome: to find a way to positively influence and disrupt our eating patterns.

Whether we are looking to eat better or eat less, both these experiments show that smart and insightful design can support people in making better choices. By addressing the holistic sensorial experience of eating, we can break free from the need to compromise flavour. The Science of Sensation provides a compelling opportunity for brands to enhance and tweak their products without changing their recipe. Could your brand use packaging to ‘hack’ a holistic taste profile into its products?

In The Science of Sensation, a special blog series from Path, we explore how designers and innovative brands are developing new ways to enhance or influence their products’ flavour experience with ‘taste-hacking’ design decisions coming from the field of sensorial science.

Click here to read the previous article in the series: Rethinking Flavour


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