A Multi-sensory Kiosk Interface to Familiarize Users with New Foods
Article No.: 34, Pages 1 - 26
Abstract
Familiarity significantly impacts public willingness to try new foods, making novel foods unlikely to be consumed. However, exposing eaters to various sensory modalities---encompassing vision, smell, sound, and touch---prior to eating may enhance their willingness to try these foods. Although multisensory methodologies have already been developed to transmit the sensory cues of food digitally, existing technology is limited to replication, and novel technologies remain relatively scarce in traditional food practices. Through a sensory design activity, multisensory interactions were incorporated into a self-ordering kiosk used for daily food selection. Subsequently, we conducted an experiment to observe how participants perceived a novel food on a multisensory interface, and found them to exhibit a significantly increased willingness to try the food regardless of level of fear. We also observed the multisensory interface to yield statistically significant results in food familiarity and overall satisfaction. These findings suggest that technology that integrates sensory exposure into daily life can effectively educate and familiarize people with novel food products.
References
[1]
Lisa Afonso, Sara Aboim, Patrícia Pessoa, and Xana Sá-Pinto. 2021. The taste of biodiversity: science and sensory education with different varieties of a vegetable to promote acceptance among primary school children. Public Health Nutrition 24, 8 (2021), 2304--2312.
[2]
Victoria Aldridge, Terence M Dovey, and Jason CG Halford. 2009. The role of familiarity in dietary development. Developmental Review 29, 1 (2009), 32--44.
[3]
Ferran Altarriba Bertran, Samvid Jhaveri, Rosa Lutz, Katherine Isbister, and Danielle Wilde. 2019. Making sense of human-food interaction. In Proceedings of the 2019 CHI Conference on Human Factors in Computing Systems. 1--13.
[4]
Jeanine Ammann, Christina Hartmann, and Michael Siegrist. 2018. Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale. Food Quality and Preference 68 (2018), 411--414.
[5]
Judith Amores, Robert Richer, Nan Zhao, Pattie Maes, and Bjoern M Eskofier. 2018. Promoting relaxation using virtual reality, olfactory interfaces and wearable EEG. In 2018 IEEE 15th international conference on wearable and implantable body sensor networks (BSN). IEEE, 98--101.
[6]
Laili Yosi AS, Fatmalina Febry, and Fenny Etrawati. 2020. Food familiarity influence food preferences among high school student in Ogan Ilir District. Jurnal Ilmu Kesehatan Masyarakat 11, 2 (2020), 113--122.
[7]
Liza Becker, Thomas JL van Rompay, Hendrik NJ Schifferstein, and Mirjam Galetzka. 2011. Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations. Food quality and preference 22, 1 (2011), 17--23.
[8]
Sanne Boesveldt and Kees de Graaf. 2017. The differential role of smell and taste for eating behavior. Perception 46, 3-4 (2017), 307--319.
[9]
Serena Camere, Hendrik NJ Schifferstein, Monica Bordegoni, et al. 2018. From abstract to tangible: Supporting the materialization of experiential visions with the Experience Map. International Journal of Design 12, 2 (2018), 51--73.
[10]
Camilla Cattaneo, Vera Lavelli, Cristina Proserpio, Monica Laureati, and Ella Pagliarini. 2019. Consumers' attitude towards food by-products: the influence of food technology neophobia, education and information. International Journal of Food Science & Technology 54, 3 (2019), 679--687.
[11]
Luis Cavazos Quero, Chung-Heon Lee, and Jun-Dong Cho. 2021. Multi-sensory color code based on sound and scent for visual art appreciation. Electronics 10, 14 (2021), 1696.
[12]
Angela Chang and Hiroshi Ishii. 2006. Sensorial interfaces. In Proceedings of the 6th conference on Designing Interactive systems. 50--59.
[13]
Jun Dong Cho. 2021. A study of multi-sensory experience and color recognition in visual arts appreciation of people with visual impairment. Electronics 10, 4 (2021), 470.
[14]
Yongsoon Choi, Adrian David Cheok, Veronica Halupka, Jose Sepulveda, Roshan Peris, Jeffrey Koh, Wang Xuan, Wei Jun, Abeyrathne Dilrukshi, Yamaguchi Tomoharu, et al. 2010. Flavor visualization: Taste guidance in co-cooking system for coexistence. In 2010 IEEE International Symposium on Mixed and Augmented Reality-Arts, Media, and Humanities. IEEE, 53--60.
[15]
Rob Comber, Jaz Choi, Hoonhout Jettie, and Kenton O'hara. 2014. Designing for human-food interaction: An introduction to the special issue on'food and interaction design'. International Journal of Human-Computer Studies 72, 2 (2014), 181--184.
[16]
L Cooke, J Wardle, and EL Gibson. 2003. Relationship between parental report of food neophobia and everyday food consumption in 2--6-year-old children. Appetite 41, 2 (2003), 205--206.
[17]
Patricia Cornelio, Carlos Velasco, and Marianna Obrist. 2021. Multisensory integration as per technological advances: A review. Frontiers in Neuroscience (2021), 614.
[18]
Helen Coulthard and Jackie Blissett. 2009. Fruit and vegetable consumption in children and their mothers. Moderating effects of child sensory sensitivity. Appetite 52, 2 (2009), 410--415.
[19]
Philip G Creed. 1998. A Study of the Sensory Characteristics of Food produced by the Sous Vide system: the measure of pleasure. Ph. D. Dissertation. Bournemouth University.
[20]
Paul Dazeley and Carmel Houston-Price. 2015. Exposure to foods' non-taste sensory properties. A nursery intervention to increase children's willingness to try fruit and vegetables. Appetite 84 (2015), 1--6.
[21]
Paul Dazeley, Carmel Houston-Price, and Claire Hill. 2012. Should healthy eating programmes incorporate interaction with foods in different sensory modalities? A review of the evidence. British Journal of Nutrition 108, 5 (2012), 769--777.
[22]
Patricia DeCosta, Per Møller, Michael Bom Frøst, and Annemarie Olsen. 2017. Changing children's eating behaviour-A review of experimental research. Appetite 113 (2017), 327--357.
[23]
Terence M Dovey, Paul A Staples, E Leigh Gibson, and Jason CG Halford. 2008. Food neophobia and 'picky/fussy'eating in children: a review. Appetite 50, 2-3 (2008), 181--193.
[24]
Victoria E Elliott and Joost X Maier. 2020. Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking. Chemical senses 45, 1 (2020), 27--35.
[25]
Tom Gayler, Corina Sas, and Vaiva Kalnikaite. 2019. Taste your emotions: An exploration of the relationship between taste and emotional experience for HCI. In Proceedings of the 2019 on Designing Interactive Systems Conference. 1279--1291.
[26]
João Graça, Abílio Oliveira, and Maria Manuela Calheiros. 2015. Meat, beyond the plate. Data-driven hypotheses for understanding consumer willingness to adopt a more plant-based diet. Appetite 90 (2015), 80--90.
[27]
Jae-Hyeon Ha and Seung-In Kim. 2021. A study on the increase of kiosk user experience in Non-face-to-face Era for the Elderly-Focused on the McDonald Kiosk. Journal of Digital Convergence 19, 8 (2021), 285--292.
[28]
Yuki Hashimoto, Naohisa Nagaya, Minoru Kojima, Satoru Miyajima, Junichiro Ohtaki, Akio Yamamoto, Tomoyasu Mitani, and Masahiko Inami. 2006. Straw-like user interface: virtual experience of the sensation of drinking using a straw. In Proceedings of the 2006 ACM SIGCHI international conference on Advances in computer entertainment technology. 50--es.
[29]
Philippa Heath, Carmel Houston-Price, and Orla B Kennedy. 2011. Increasing food familiarity without the tears. A role for visual exposure? Appetite 57, 3 (2011), 832--838.
[30]
Jin Hyun Jeon. 2011. Visualization of Taste. Jin Hyun Jeon's Portfolio. http://jjhyun.com/portfolio/visualization-of-taste/
[31]
Hyun ju Choi. 2021. Electronic kiosks are all the rage in contactless Korea. Retrieved Feb 23, 2021 from https://koreajoongangdaily.joins.com/2021/02/23/business/industry/kiosk/20210223182200375.html
[32]
HJ Kang, J Yu, J Choi, JE Cha, and MJ Choi. 2019. Comparison of the factors related to the sugary drinks consumption in obesity and non-obesity group of Korea adolescents. Korean J Health Educ Promot 36, 1 (2019), 15--28.
[33]
Erica L Kenney and Steven L Gortmaker. 2017. United States adolescents' television, computer, videogame, smartphone, and tablet use: associations with sugary drinks, sleep, physical activity, and obesity. The Journal of pediatrics 182 (2017), 144--149.
[34]
Hamideh Kerdegari, Yeongmi Kim, and Tony J Prescott. 2016. Head-mounted sensory augmentation device: Designing a tactile language. IEEE transactions on haptics 9, 3 (2016), 376--386.
[35]
Rohit Ashok Khot, Florian Mueller, et al. 2019. Human-food interaction. Foundations and Trends® in Human--Computer Interaction 12, 4 (2019), 238--415.
[36]
AY Kim. 2010. Effect of turmeric powder on body weight and glutathione level in rat fed high fat diet. Masters degree thesis. Konkuk University (2010), 8--9.
[37]
Antti Knaapila, Karri Silventoinen, Ulla Broms, Richard J Rose, Markus Perola, Jaakko Kaprio, and Hely M Tuorila. 2011. Food neophobia in young adults: genetic architecture and relation to personality, pleasantness and use frequency of foods, and body mass index---a twin study. Behavior genetics 41 (2011), 512--521.
[38]
Antti J Knaapila, Mari A Sandell, Jenni Vaarno, Ulla Hoppu, Tuuli Puolimatka, Anne Kaljonen, and Hanna Lagström. 2015. Food neophobia associates with lower dietary quality and higher BMI in Finnish adults. Public Health Nutrition 18, 12 (2015), 2161--2171.
[39]
Elizabeth V Korinek, John B Bartholomew, Esbelle M Jowers, and Lara A Latimer. 2015. Fruit and vegetable exposure in children is linked to the selection of a wider variety of healthy foods at school. Maternal & child nutrition 11, 4 (2015), 999--1010.
[40]
Sanjay Kumar, Suzanne Higgs, Femke Rutters, and Glyn W Humphreys. 2016. Biased towards food: Electrophysiological evidence for biased attention to food stimuli. Brain and cognition 110 (2016), 85--93.
[41]
Sangmook Lee, Hyebin Park, and Yoonyoung Ahn. 2020. The influence of tourists' experience of quality of street foods on destination's image, life satisfaction, and word of mouth: The moderating impact of food neophobia. International Journal of Environmental Research and Public Health 17, 1 (2020), 163.
[42]
Traci McFarlane and Patricia Pliner. 1997. Increasing willingness to taste novel foods: effects of nutrition and taste information. Appetite 28, 3 (1997), 227--238.
[43]
Sari Mustonen and Hely Tuorila. 2010. Sensory education decreases food neophobia score and encourages trying unfamiliar foods in 8--12-year-old children. Food Quality and Preference 21, 4 (2010), 353--360.
[44]
Takuji Narumi. 2016. Multi-sensorial virtual reality and augmented human food interaction. In Proceedings of the 1st workshop on multi-sensorial approaches to human-food interaction. 1--6.
[45]
Marianna Obrist, Elia Gatti, Emanuela Maggioni, Chi Thanh Vi, and Carlos Velasco. 2017. Multisensory experiences in HCI. IEEE MultiMedia 24, 2 (2017), 9--13.
[46]
Bo-Kyung Park and Mi-Sook Cho. 2016. Taste education reduces food neophobia and increases willingness to try novel foods in school children. Nutrition Research and Practice 10, 2 (2016), 221--228.
[47]
C Whan Park and V Parker Lessig. 1981. Familiarity and its impact on consumer decision biases and heuristics. Journal of consumer research 8, 2 (1981), 223--230.
[48]
Patricia Pliner. 1982. The effects of mere exposure on liking for edible substances. Appetite 3, 3 (1982), 283--290.
[49]
Patricia Pliner. 1994. Development of measures of food neophobia in children. Appetite 23, 2 (1994), 147--163.
[50]
Patricia Pliner and Karen Hobden. 1992. Development of a scale to measure the trait of food neophobia in humans. Appetite 19, 2 (1992), 105--120.
[51]
Patricia Pliner and Catherine Stallberg-White. 2000. "Pass the ketchup, please": familiar flavors increase children's willingness to taste novel foods. Appetite 34, 1 (2000), 95--103.
[52]
John Prescott. 2015. Multisensory processes in flavour perception and their influence on food choice. Current Opinion in Food Science 3 (2015), 47--52.
[53]
J Puisais and C Pierre. 1987. Classes du Gout. Paris: Flammarion (1987).
[54]
Tom Pursey and David Lomas. 2018. Tate Sensorium: An experiment in multisensory immersive design. The Senses and Society 13, 3 (2018), 354--366.
[55]
Nimesha Ranasinghe, Thi Ngoc Tram Nguyen, Yan Liangkun, Lien-Ya Lin, David Tolley, and Ellen Yi-Luen Do. 2017. Vocktail: A virtual cocktail for pairing digital taste, smell, and color sensations. In Proceedings of the 25th ACM international conference on Multimedia. 1139--1147.
[56]
Nimesha Ranasinghe, Gajan Suthokumar, Kuan-Yi Lee, and Ellen Yi-Luen Do. 2015. Digital flavor: towards digitally simulating virtual flavors. In Proceedings of the 2015 ACM on international conference on multimodal interaction. 139--146.
[57]
Caroline Reverdy, Florence Chesnel, Pascal Schlich, EP Köster, and Chris Lange. 2008. Effect of sensory education on willingness to taste novel food in children. Appetite 51, 1 (2008), 156--165.
[58]
Camille Rioux, Jérémie Lafraire, and Delphine Picard. 2018. Visual exposure and categorization performance positively influence 3-to 6-year-old children's willingness to taste unfamiliar vegetables. Appetite 120 (2018), 32--42.
[59]
Edmund T Rolls. 2004. Smell, taste, texture, and temperature multimodal representations in the brain, and their relevance to the control of appetite. Nutrition reviews 62, suppl_3 (2004), S193--S204.
[60]
Dominic Rovai, Elizabeth Michniuk, Elizabeth Roseman, Samir Amin, Ruta Lesniauskas, Kristine Wilke, Jeff Garza, and Amy Lammert. 2021. Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation. Journal of Sensory Studies 36, 5 (2021), e12681.
[61]
Hendrik NJ Schifferstein, Anna Fenko, Pieter MA Desmet, David Labbe, and Nathalie Martin. 2013. Influence of package design on the dynamics of multisensory and emotional food experience. Food Quality and Preference 27, 1 (2013), 18--25.
[62]
Berta Schnettler, Gloria Crisóstomo, José Sepúlveda, Marcos Mora, Germán Lobos, Horacio Miranda, and Klaus G Grunert. 2013. Food neophobia, nanotechnology and satisfaction with life. Appetite 69 (2013), 71--79.
[63]
Han-Seok Seo, Emilia Iannilli, Cornelia Hummel, Yoshiro Okazaki, Dorothee Buschhüter, Johannes Gerber, Gerhard E Krammer, Bernhard van Lengerich, and Thomas Hummel. 2013. A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study. Human brain mapping 34, 1 (2013), 62--76.
[64]
Takahiro Shimemura, Kazuhisa Fujita, and Yoshiki Kashimori. 2016. A neural mechanism of taste perception modulated by odor information. Chemical senses 41, 7 (2016), 579--589.
[65]
Dana M Small. 2012. Flavor is in the brain. Physiology & behavior 107, 4 (2012), 540--552.
[66]
Barry C Smith. 2013. The nature of sensory experience: The case of taste and tasting. Phenomenology and Mind 4 (2013), 212--227.
[67]
Charles Spence. 2012. Auditory contributions to flavour perception and feeding behaviour. Physiology & behavior 107, 4 (2012), 505--515.
[68]
Charles Spence. 2019. Multisensory experiential wine marketing. Food quality and preference 71 (2019), 106--116.
[69]
C Stallberg-White and P Pliner. 1999. The effect of flavor principles on willingness to taste novel foods. Appetite 33, 2 (1999), 209--221.
[70]
Andrea Teng, Viliami Puloka, Louise Signal, and Nick Wilson. 2021. Pacific countries lead the way on sugary drinks taxes: lessons for New Zealand. The New Zealand Medical Journal (Online) 134, 1543 (2021), 137--140.
[71]
Lucy Thomas. 2007. Mange Tout: Teaching Your Children to Love Fruit and Vegetables without Tears. Penguin/Michael Joseph.
[72]
Natalia V Ullrich, Riva Touger-Decker, Julie O'Sullivan-Maillet, and Beverly J Tepper. 2004. PROP taster status and self-perceived food adventurousness influence food preferences. Journal of the American Dietetic Association 104, 4 (2004), 543--549.
[73]
Thomas JL van Rompay and Bob M Fennis. 2019. Full-bodied taste: On the embodied origins of product perception and sensory evaluation. Multisensory Packaging: Designing New Product Experiences (2019), 163--190.
[74]
Thomas JL Van Rompay and Ad TH Pruyn. 2011. When visual product features speak the same language: Effects of shape-typeface congruence on brand perception and price expectations. Journal of product innovation management 28, 4 (2011), 599--610.
[75]
Carlos Velasco, Felipe Reinoso Carvalho, Olivia Petit, and Anton Nijholt. 2016. A multisensory approach for the design of food and drink enhancing sonic systems. In Proceedings of the 1st workshop on multi-sensorial approaches to human-food interaction. 1--7.
[76]
Carlos Velasco and Charles Spence. 2018. Multisensory packaging: Designing new product experiences. Springer.
[77]
Chi Thanh Vi, Daniel Arthur, and Marianna Obrist. 2018. TasteBud: Bring taste back into the game. In Proceedings of the 3rd international workshop on multisensory approaches to human-food interaction. 1--5.
[78]
ZM Vickers. 2017. Crispness and crunchiness---Textural attributes with auditory components. In Food texture. Routledge, 145--166.
[79]
Beverley Merle Watts, GL Ylimaki, LE Jeffery, and Luiz G Elias. 1989. Basic sensory methods for food evaluation. IDRC, Ottawa, ON, CA.
[80]
Takashi Yamamoto and Kayoko Ueji. 2011. Brain mechanisms of flavor learning. Frontiers in systems neuroscience 5 (2011), 76.
[81]
Robert B Zajonc. 1968. Attitudinal effects of mere exposure. Journal of personality and social psychology 9, 2p2 (1968), 1.
Index Terms
- A Multi-sensory Kiosk Interface to Familiarize Users with New Foods
Recommendations
Neural systems underlying the reappraisal of personally craved foods
Craving of unhealthy food is a common target of self-regulation, but the neural systems underlying this process are understudied. In this study, participants used cognitive reappraisal to regulate their desire to consume idiosyncratically craved or not ...
Digital Food Sensing and Ingredient Analysis Techniques to Facilitate Human-Food Interface Designs
Interactive technologies that shape the traditional human-food experiences are being explored under the emerging field of Human-Food Interaction (HFI). A key challenge in developing HFI technologies is the digital sensing of food, beverages, and their ...
Social norms shift behavioral and neural responses to foods
Obesity contributes to 2.8 million deaths annually, making interventions to promote healthy eating critical. Although preliminary research suggests that social norms influence eating behavior, the underlying psychological and neural mechanisms of such ...
Comments
Information & Contributors
Information
Published In
Copyright © 2024 ACM.
Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than the author(s) must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected].
Publisher
Association for Computing Machinery
New York, NY, United States
Publication History
Published: 06 March 2024
Published in IMWUT Volume 8, Issue 1
Check for updates
Author Tags
Qualifiers
- Research-article
- Research
- Refereed
Contributors
Other Metrics
Bibliometrics & Citations
Bibliometrics
Article Metrics
- 0Total Citations
- 247Total Downloads
- Downloads (Last 12 months)247
- Downloads (Last 6 weeks)9
Reflects downloads up to 03 Jan 2025
Other Metrics
Citations
View Options
Login options
Check if you have access through your login credentials or your institution to get full access on this article.
Sign in