Behold mammi, a traditional Finnish Easter pudding made from rye flour and malt that tastes like the dregs of your cereal bowl and is better served in mood lighting. How does the color of food affect the way taste is perceived? Food coloring is a common ingredient in chicken mcnuggets, salad dressings, sandwich buns and more to make processed foods the color we expect them to be. In a 1970s experiment flavor researchers served people seemingly normal-colored steak and french fries under colored lights. Once the disco lights came off and the steak turned out to be blue and the fries green, people threw up. And how much is color acceptance acquired? Isn’t snarfing Mammi as seemingly gross as drinking something black and bubbly like Coke? More about taste and color here…
