Sound provides heightened engagement with the food that can lead to a more satisfying eating experience. There is something uniquely special about foods that crunch: they engage an additional sense that lets us “eat with our ears.” Some researchers are exploring this fundamental aspect of crunchy foods more closely and have found some consumers simply delight in the way crunchy foods sound, not just the way they feel in the mouth. So while Smooshers might often choose foods that can be smooshed, there may still be certain foods they prefer to crunch. These preferences, however, don’t mean people won’t use the other mouth behaviors for certain foods. Smooshers prefer doing this with soft foods, while Suckers like hard foods that last longer in the mouth. Smooshers and Suckersīy contrast, Smooshers and Suckers tend to use the tongue to press food against the roof of the mouth. However, they differ in that Crunchers are more forceful and prefer foods that fracture on biting, whereas Chewers prefer foods that don’t fracture but allow them to chew for a while. Crunchers and Chewers were identified as those who like to use their teeth to break down food. 1 Crunchers and ChewersĪ variety of experiments and survey questions led to the discovery of these different innate texture preferences. Their fascinating research, published in the Journal of Food Science and Nutrition, lays out a model that categorizes people into four different “mouth behavior groups”: Crunchers, Chewers, Smooshers, and Suckers. Food science researchers at the Understanding and Insight Group have begun to unravel the mystery of consumer texture preferences.
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