Taste Preference Linked To Early Childhood Food Experiences And Specific Human Gene

In a recent food research study from the University of Birmingham in England it was found that babies that were weaned onto certain types or colors of foods tend to want those foods in the future.

Parents of children will likely attest to the fact that children will often reject foods, without even a taste test, when they look unfamiliar. The studies show that babies need to be exposed to a wide array of foods in the formative years. Including fruits and vegetables are a must as they will increase their taste appeal in the future, which will result in a overall healthier lifestyle.

According to Dr. Gillian Harris, a clinical psychologist at the University of Birmingham, "Where possible, parents should give their children the same food that they are eating provided it is a balanced diet containing fruit and vegetables, to introduce them to new colours, textures and shapes."

Taste is the most important factor in the global food industry and food trends. Scientists now believe that how an individual perceives taste comes down to a single gene. According to Paul Breslin at the Monell Chemical Senses Center, "Our paper shows that a single gene codes for multiple forms of a taste receptor, with each form having a differing sensitivity to taste compounds." Understanding how the specific gene works could provide certain advantages in the food industry.

Putting the gene pool debate aside, different people have different taste preferences. Some people enjoy sweet, while others prefer salt sodium taste or bitter tasting foods. Sensory Research and an experienced food consultant will help your business find what food items consumers are truly interesting in receiving.