White spoons make yoghurt taste better, and cheese tastes saltier when eaten from a knife. Our perception of how food tastes is affected by the cutlery we use.

New research by a University of Oxford team revealed that the choice of utensil has an effect on our perception of flavour.

The study in the journal Flavour found that when the weight of the cutlery confirms to expectations, this had an impact on how the food tastes.

For example, food tasted sweeter on the small spoons that are traditionally used to serve desserts. Colour contrast was also an important factor – white yoghurt eaten from a white spoon was rated sweeter than white yoghurt tasted on a black spoon.

The results confirm that our experience of food is multisensory, involving taste, feel of the food in our mouths, the aroma, and the impression it makes on our eyes.

The research could be used to modify people’s eating habits, such as reducing sodium intake, or by restaurants to enhance dining experiences.