There’s an entire industry dedicated to making foods crispy. When you bite into an apple, a sharp, crisp crunch tells you it’s fresh. Without such a characteristic sound the apple would be less appealing. Similarly, there is a distinct noise emitted when you bite into the crunchy coating of a choc ice or snap a cracker in half. The science of sound emission is called acoustics and its analysis gives you vital information on the quality and acceptability of the food – both actual and perceived. If consumers perceive a crisp that crunches louder as tasting fresher, manufacturers turning the volume on product crunchiness might be more likely to attract loyal consumers. And if you want to make your textural claims on your packaging e.g. 50% more crunch, you’ll need to substantiate your claims using objective and quantitative measurements.
