Eating is a necessary part of life, but overeating can lead to health problems like obesity and diabetes. Researchers have been exploring different techniques to help people eat less and make healthier food choices. One area of research focuses on how the color of food, dishes, and dining areas impacts eating behavior. Studies suggest that certain colors can act as visual cues that affect how much food you serve yourself and consume.
How Color Impacts Eating
Color largely impacts taste perception. Food companies carefully consider color when developing and marketing food products. Presentation impacts our expectations and experience of food. For example, ketchup seems more appealing when it’s red rather than green or purple. This effect extends beyond the food itself to the plates, glasses, and environment. The color of our surroundings while eating impacts how much we enjoy the meal and how much of it we eat.
Researchers propose that this occurs because of color’s effect on mood, taste expectations, and visual cues. Brighter colors stimulate the senses and can increase food enjoyment. Darker, cold, muted colors have the opposite effect. Warm colors like red, yellow, and orange evoke sweetness, increasing cravings for carbohydrates. Cool colors like blue and green can curb sweet cravings. Color contrast also impacts perceptions of quantity. The stronger the color contrast between food and plate, the smaller the portion appears.
Red Increases Consumption
Multiple studies have shown that the color red increases consumption of food and non-alcoholic beverages. In a 2012 study published in the journal Appetite, participants drank about 1/3 more from red labeled water bottles than blue labeled bottles. They perceived the water as more thirst quenching when it came from red bottles. Another study found they ate more pretzels from red plates than white plates.
Researchers hypothesize red’s link to increased consumption is due to it being an intense, stimulating color. It heightens attention and interest towards food and enhances taste expectations. Red also increases sensations of hunger. Color psychology connects it with danger, power, and love. Red is often used in the food industry because of its associations with ripe fruits and meat. This further influences cravings and consumption. Overall, exposure to and eating from red dishes, cups, and utensils unconsciously motivates us to eat more.
Blue Suppresses Appetite
Blue is an appetite suppressant. Multiple studies have connected blue plates, cups, and tablecloths to reduced food intake. A study published in the journal Appetite had participants eat pretzel snacks on blue or white plates. Those eating from blue plates consumed about 50 fewer calories. Researchers noted they didn’t find the pretzels as desirable or salty when served on blue plates.
Additional research found people drink less soda from blue cups and pour less wine into blue glasses. Participants rated foods and beverages as less sweet or aromatic when blue was present. Scientists think blue’s calming effect decreases taste expectations. Since it has associations with cleanliness, it also gives the impression that food is more perishable or contaminated. The cool tones provide a sense of precision or conservation, so people feel restricted and eat less. Though this color association is culturally based, multiple studies in different countries had similar results.
Green Also Lowers Consumption
Green is another color that researchers have connected to reduced food intake. A study had participants eat the same pasta dish on green or white plates. Those eating from the green plates consumed nearly 100 fewer calories. Like blue, green gave participants the impression that the food was less desirable. The researchers attributed this response to learned color associations. Green hints that food might not be ripe, fresh, or flavorful. It seems unappetizing compared to warm, ripe colors.
Since green and blue have similar effects, the combination creates an enhanced appetite suppressing response. Additional studies found people eat even less when foods and settings contain both blue and green elements. The mix of cool tones maximizes calming, conservation influences. Researchers found the most significant calorie reduction occurred when food, trays, and walls all featured blue-green color themes.
Yellow & Orange Increase Hunger
Warm colors like yellow and orange have the opposite effect of cool colors. They increase excitement, interest, and expectations of tasty food. Sunny yellow boosts feelings of friendliness and confidence. From a food perspective, it gives the impression of freshness and lightness. It’s often used in relation to lemon, pineapple, corn, and other light fruits.
Orange increases cravings and hunger levels more than yellow. It’s associated with fall harvest foods like pumpkin, carrot, and sweet potato. Orange intensifies sensations of flavor, aroma, and temperature. Just like red, it’s stimulating and grabs attention. Items colored orange seem more appealing. Studies found that sunshine orange walls made people eager to eat quickly.
Black Lessens Sweetness
Black is an appetite suppressing color, but through a different mechanism than blue and green. Black doesn’t give the impression of inedibility. Instead, it dulls the perception of sweetness. Researchers conducted a study where participants rated foods for color intensity and sweetness while placed on black or white plates. The foods appeared darker and less intensely colored on the black plates.
This diminished intensity resulted in people perceiving the foods as less sweet when served on black. For example, chocolate ice cream had higher sweetness ratings on white plates compared to black. Fruits like strawberries also seemed less sweet. The researchers speculated this occurs because the high contrast between white and colorful foods makes the colors and flavors pop more. On black plates, the visual cues communicating sweetness and flavor are muted.
White Enhances Saltiness & Flavors
The contrast effect also means white plates enhance perceptions of saltiness, sweetness, and overall flavor. White provides a neutral, high contrast background that intensifies visual cues communicating taste and aroma. Foods appear more vividly colored and textured on white dishware. This visual appeal translates into heightened taste and smell expectations. A study found people rated jalapeno peppers as spicier when sampled from a white plate versus black.
Researchers found that yogurt also seemed more aromatic when eaten from a white bowl rather than a black bowl. Modern restaurant plating trends favor white plates because they make small portions seem more satisfying by enhancing visual appeal. They help naturally colorful foods like salads and fish appear fresher and more flavorful. The high visibility provides diners with more visual information to stimulate taste buds.
Pink Makes Foods Taste Sweeter
Pink is an appetite stimulating color, though not to the extent of red. Researchers have found it makes foods taste sweeter. In a 2012 study, participants rated the same strawberry mousse as sweeter and more sugary when served on a pink plate versus white. Scientists think this occurs because pink is associated with sugars, desserts, candies, and fruit flavors. It primes the brain and taste buds to expect sweetness.
Some potentially salty foods also seem sweeter on pink plates. Preparation methods impact this effect. Deep fried foods lose some of their pinkish-red tones, thereby appearing less sweet. Salted nuts and chips don’t derive the same sweetness boost from pink. But lighter pink foods like grilled shrimp and raw salmon do influence perceptions of mild sweetness when served on pink plates. Overall, the effect translates more to actual sweet foods over foods that merely have pinkish hues.
Purple Lowers Appetite Modestly
Purple is a less researched dining color, but it may have modest appetite suppressing effects. It’s a combination of cool blue tones and warm red tones. Research into general color psychology finds it’s both stimulating and calming. It boosts creativity and nostalgia. Purple combines rich, indulgent associations with red wine, eggplant, and berries with calmer blue undertones.
Limited food studies indicate it likely has a mixed effect on consumption. The red elements increase appetite and interest. But the blue tones inhibit it. Serving foods on purple plates might make them seem slightly less appetizing or appealing. But purple doesn’t actively discourage eating. It likely has a neutral effect overall and needs more research for definitive conclusions.
Gray Linked to Blandness
Gray is an unappetizing dining color. Research connects it to dull, bland food perceptions. In a 2007 study, parts of a popcorn and movie theater lobby were painted gray. Moviegoers rated popcorn eaten in the gray lobby areas as less salty, tasty, and enjoyable. They ate less popcorn in the gray spaces.
Scientists concluded that gray drained away interest in the popcorn by making the environment seem bleak and food seem flavorless. While black plates only mute sweetness, gray gives the impression of totally unappetizing food. Other studies found that yogurt seemed less aromatic and enjoyable when served in a gray bowl. Gray is especially unappetizing for snacks and junk foods.
Brown Linked to Healthiness
Brown conveys a natural, earthy feel that increases perceptions of wholesomeness and healthiness. A Cornell University study found that people rated ice cream as having fewer calories and being more nutritious in a brown bowl compared to a white bowl. More vegetables and fruits appeared preferable and healthier on brown plates in another experiment.
Researchers determined brown carries strong associations with soil, wood, and earth. It gives off a wholesome, unprocessed vibe. Lighter browns suggest baked goods, grains, and caramel. Darker browns evoke connections to meats, potatoes, and fungi. Overall, brown masks indulgence and gives a health halo effect exceeding the actual nutrition.
Optimizing Dining Areas
In addition to cutlery, plates, and serving dishes, the overall dining area color scheme impacts eating habits. Cool, low-saturation colors help limit overindulging. Blue-green cafeteria walls make people most likely to eat less. Blue tablecloths and blue lighting also reduce consumption.
Warm, naturally-inspired colors optimize enjoyment while discouraging overeating. Light sky blue walls with wood brown tables and green accent pieces is an ideal combination. Outdoor views and potted plants reinforce the natural, fresh ambiance. But beware of too much red and orange, which increase appetite past comfortable fullness.
Conclusion
Eating less requires tricking the mind and eyes as much as filling the stomach. Certain colors act as visual triggers determining food enjoyment, portions, and consumption. Cool colors like blue, green, and black visually communicate lack of flavor. This prompts smaller servings. Warm colors like red and orange stimulate the senses and appetite. High contrast white plates boost interest and perceptions of saltiness and sweetness.
The optimal strategy combines cool-toned surroundings with white dishes. This duo makes foods seem more intensely flavored so small portions feel complete. Adding blue serving dishes and brown accent pieces reinforces restraint. The visible food stays appealing but the overall scheme discourages overeating. Strategic use of color can nudge you toward better portion control and fewer calories.