The brain understands what is natural

The brain understands what is natural

10.MAR.2014
There is something that unites marketing professors worldwide: the worst cases of product innovation. The following case is one of the greatest hits. In the early 2000s, one of the internationally best-known sauce brands decided it would be a good idea to launch a product line based on ketchups of various colors, shying away from the traditional red, making a rainbow of sauces in which the consumer could choose from green ketchup to blue or purple. When the novelty passed and parents were screaming to the sky about the amount of dye that they were serving their children, the product was removed. In addition, the product was perceived to be very strange, even though it tasted exactly like the traditional ketchup. Indeed, scientists at the University of Oxford, from the Cognitive Science Program at Occidental College in Los Angeles, and from the University of Trento say in a study that the color of food influences our perception of flavor. One of the reasons why this happens is because of the phenomenon called synesthesia, by which our senses…

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