3D-printed surface patterns can accentuate taste attributes

Researchers at the University of Twente (NL) investigated the impact of 3D-printed surface patterns on taste evaluations as a function of product type (bitter coffee versus sweet chocolate drink) and verbal product claims (either stressing taste strength or taste softness).
An angular surface pattern increased perceived bitterness and taste intensity, whereas a rounded pattern induced a sweeter taste evaluation and a less intense taste experience. Congruent pairings of drinks and tactile patterns resulted in more favorable outcomes and congruence was also found to be important with respect to taste descriptions. An article about the research is published in Food Quality and Preference.
Click here for an abstract of the published article.
Click here for more information about the NVC Chair Packaging Design and Management at the University of Twente.

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