Within the research center of neuromarketing Behavior and Brain Lab (IULM University), we conducted a study adopting both traditional and neuroscientific techniques to test the emotional reaction of consumers tasting a food conserved with a new edible gel, which avoids the presence of artificial preservatives in food.
In this article, we will focus only on the influence of communication on the consumption experience.
Results showed a significant effect of communication on the sensorial perception of food products, in terms of conscious evaluation and unconscious response during the food tasting