The science behind snack, crackle and pop

Exploring the allure of crunch

Crunchy snacks hold a unique place in our hearts, not just for their taste and texture but also for the auditory experience they provide. Studies reveal that the sound of crunching significantly enhances our enjoyment of foods like potato chips. This auditory element keeps the eating experience stimulating, contributing to prolonged snacking.

Researchers have shown that noisy foods are more enjoyable due to the psychological association between sound and freshness. The crunch of a chip is perceived as a sign of freshness and quality, appealing to our primal instincts where fresh food was synonymous with health and vitality.

The potato chip phenomenon

A fascinating aspect of this phenomenon is highlighted in a study by food scientist William E. Lee, which found that people consume more potato chips when they can hear the crunch. The sound not only enhances the sensory experience but also plays a crucial role in making the food more appealing. This is why even stale chips are often more satisfying when they retain their crunch.

The psychology behind this is rooted in the multi-sensory nature of eating. The crunch sound creates a more engaging and dynamic eating experience, making us more likely to continue snacking. This interaction between sound and taste exemplifies how our senses work together to influence our food preferences.

To read much more detail about the science that goes on to provide crunchy snacks, you’ll enjoy the following articles:

The scientific reason we enjoy snacking on crunchy potato chips

The science of sound: What it is about the crunch that keeps snackers dipping in for more

Innovative technology enhancing crunch

In the quest to perfect the crunchy texture that consumers love, food scientists now have a new tool at their disposal: the Acoustic Envelope Detector. This innovative device measures the sound profile of foods during consumption, allowing manufacturers to precisely tune their products for the ideal crunch.

The Acoustic Envelope Detector captures detailed data on the sounds produced by food as it fails, providing insights into how different textures contribute to the overall sensory experience. This technology is invaluable in developing new products and refining existing ones to ensure they meet consumer expectations for crunchiness.

See how it works:

According to research, crispy foods (lettuce, potato chips) typically produce high-frequency sounds (above 5 kHz) when eaten, while crunchy foods (peanuts) make sounds at a much lower range (1-2 kHz). 

By understanding and leveraging the science of sound in food, manufacturers can create more satisfying snacks that tap into the sensory preferences of their customers. The result is a more enjoyable eating experience that keeps consumers coming back for more.

If you want to dominate in the market of crunchy foods, you’ll need to measure it in order to control it.

Request a brochure to find out more about how an Acoustic Envelope Detector can work in conjunction with a Texture Analyser to measure sound.

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

---

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplusC texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

Get in touch to discuss your specific test requirements