Gekleurde achtergronden beïnvloeden aantrekkelijkheid AGF

The color of the background on which products are presented may affect their perceived attractiveness. Researchers at Delft University of Technology presented five different vegetables on four different background colors. Although the backgrounds did not affect the direct color perception of the vegetables, they did affect their perceived attractiveness, with quite different backgrounds proving optimal for the various vegetables.
These outcomes suggest that it is difficult to find non-neutral background colors on which a large number of vegetables can be presented in an optimal way. An article about the research is published in Food Quality and Preference.
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