research-article

FoodFab: Creating Food Perception Illusions using Food 3D Printing

Authors:

Parinya Punpongsanon,

Marianna Obrist,

Stefanie MuellerAuthors Info & Claims

CHI '20: Proceedings of the 2020 CHI Conference on Human Factors in Computing Systems

Pages 1 - 13

https://doi.org/10.1145/3313831.3376421

Published: 23 April 2020 Publication History

Abstract

Personalization of eating such that everyone consumes only what they need allows improving our management of food waste. In this paper, we explore the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a defined amount of calories. We present FoodFab, a system that allows users to control their food intake through modifying a food's internal structure via two 3D printing parameters: infill pattern and infill density. In two experiments with a total of 30 participants, we studied the effect of these parameters on users' chewing time that is known to affect people's feeling of satiety. Our results show that we can indeed modify the chewing time by varying infill pattern and density, and thus control perceived satiety. Based on the results, we propose two computational models and integrate them into a user interface that simplifies the creation of personalized food structures.

Supplementary Material

SRT File (paper294vfc.srt)

Video figure captions

Download
1.21 KB

SRT File (paper294pvc.srt)

Preview video captions

Download
.44 KB

ZIP File (pn4662aux.zip)

Supplementary material in PDF included the additional experimental information compares to the proposed method (i.e., cookies with several infills) with the state-of-the-art method.

Download
1.31 MB

MP4 File (paper294vf.mp4)

Supplemental video

Download
167.72 MB

MP4 File (paper294pv.mp4)

Preview video

Download
6.32 MB

MP4 File (a294-lin-presentation.mp4)

Download
72.53 MB

References

[1]

Patrick Baudisch and Stefanie Mueller. 2017. Personal Fabrication. Foundations and Trends in Human-Computer Interaction 10, 3--4 (2017), 165--293.

[2]

John Bludell and France Bellisle. 2013. Satiation, Satiety and the Control of Food Intake (1 ed.). Series in Food Science, Vol. 4. Woodhead Publishing.

[3]

Wayne Cowart. 1998. Experimental Syntax: Applying Objective Methods to Sentence Judgments. Linguistic Society of America 74.

[4]

Arianna Dick, Bhesh Bhandari, and Sangeeta Prakash. 2019. 3D printing of meat. Meat Science 153 (2019), 35 -- 44.

[5]

Miguel Fernandez-Vicente, Wilson Calle, Santiago Ferrandiz, and Andres Conejero. 2016. Effect of Infill Parameters on Tensile Mechanical Behavior in Desktop 3D Printing. 3D Printing and Additive Manufacturing 3, 3 (2016), 183--192.

[6]

Gerald H. Fisher and Jeremy J. Foster. 2016. Apparent Sizes of Different Shapes and the Facility with which they can be identified. Journal of Food Engineering 179 (2016), 1476 -- 4687.

[7]

Y. Fujimoto. 2018. Projection Mapping for Enhancing the Perceived Deliciousness of Food. IEEE Access 6 (2018), 59975--59985.

[8]

Kentaro Fukuchi, Kazuhiro Jo, Akifumi Tomiyama, and Shunsuke Takao. 2012. Laser Cooking: A Novel Culinary Technique for Dry Heating Using a Laser Cutter and Vision Technology. In Proceedings of the ACM Multimedia 2012 Workshop on Multimedia for Cooking and Eating Activities (CEA '12). ACM, NY, NY, USA, 55--58.

Digital Library

[9]

Fernanda C. Godoi, Sangeeta Prakash, and Bhesh R. Bhandari. 2016. 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering 179 (2016), 44 -- 54.

[10]

Masaharu Hirose, Karin Iwazaki, Kozue Nojiri, Minato Takeda, Yuta Sugiura, and Masahiko Inami. 2015. Gravitamine Spice: A System That Changes the Perception of Eating Through Virtual Weight Sensation. In Proceedings of the 6th Augmented Human International Conference (AH '15). ACM, NY, NY, USA, 33--40.

Digital Library

[11]

P.S. Hogenkamp and H.B. Schiöth. 2013. Effect of oral processing behaviour on food intake and satiety. Trends in Food Science & Technology 34, 1 (2013), 67 -- 75.

[12]

T. HORIO and Y. KAWAMURA. 1989. Effects of texture of food on chewing patterns in the human subject. Journal of Oral Rehabilitation 16, 2 (1989), 177--183.

[13]

Alexandra Ion, David Lindlbauer, Philipp Herholz, Marc Alexa, and Patrick Baudisch. 2019. Understanding Metamaterial Mechanisms. In Proceedings of the 2019 CHI Conference on Human Factors in Computing Systems (CHI '19). ACM, NY, NY, USA, Article 647, 14 pages.

Digital Library

[14]

H. Iwata, H. Yano, T. Uemura, and T. Moriya. 2004. Food simulator: a haptic interface for biting. In IEEE Virtual Reality 2004. 51--57.

[15]

Yuhua Jin, Isabel Qamar, Michael Wessely, Aradhana Adhikari, Katarina Bulovic, Parinya Punpongsanon, and Stefanie Mueller. 2019. Photo-Chromeleon: Re-Programmable Multi-Color Textures Using Photochromic Dyes. In Proceedings of the 32Nd Annual ACM Symposium on User Interface Software and Technology (UIST '19). ACM, NY, NY, USA, 701--712.

Digital Library

[16]

Rohit Ashok Khot, Deepti Aggarwal, Ryan Pennings, Larissa Hjorth, and Florian 'Floyd' Mueller. 2017. EdiPulse: Investigating a Playful Approach to Self-monitoring Through 3D Printed Chocolate Treats. In Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems (CHI '17). ACM, NY, NY, USA, 6593--6607.

Digital Library

[17]

Rohit Ashok Khot, Jeewon Lee, Deepti Aggarwal, Larissa Hjorth, and Florian 'Floyd' Mueller. 2015. TastyBeats: Designing Palatable Representations of Physical Activity. In Proceedings of the 33rd Annual ACM Conference on Human Factors in Computing Systems (CHI '15). ACM, NY, NY, USA, 2933--2942.

Digital Library

[18]

Yui Kita and Jun Rekimoto. 2013. Spot-Light: Multimodal Projection Mapping on Food. In HCI International 2013 - Posters' Extended Abstracts, Constantine Stephanidis (Ed.). Springer Berlin Heidelberg, Berlin, Heidelberg, 652--655.

[19]

Naoya Koizumi, Hidekazu Tanaka, Yuji Uema, and Masahiko Inami. 2011. Chewing Jockey: Augmented Food Texture by Using Sound Based on the Cross-modal Effect. In Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology (ACE '11). ACM, NY, NY, USA, Article 21, 4 pages.

Digital Library

[20]

Zhenbin Liu, Bhesh Bhandari, Sangeeta Prakash, and Min Zhang. 2018. Creation of internal structure of mashed potato construct by 3D printing and its textural properties. Food Research International 111 (2018), 534 -- 543.

[21]

Deborah Lupton. 2018. 3D Printing Technologies: A Third Wave Perspective. Springer International Publishing, Cham, 89--104.

[22]

Bernard Lyman. 1989. A Psychology of Food. Springer Netherlands.

[23]

Weiqing Min, Shuqiang Jiang, Linhu Liu, Yong Rui, and Ramesh Jain. 2019. A Survey on Food Computing. ACM Comput. Surv. 52, 5, Article 92 (Sept. 2019), 36 pages.

Digital Library

[24]

Moran Mizrahi, Amos Golan, Ariel Bezaleli Mizrahi, Rotem Gruber, Alexander Zoonder Lachnise, and Amit Zoran. 2016. Digital Gastronomy: Methods & Recipes for Hybrid Cooking. In Proceedings of the 29th Annual Symposium on User Interface Software and Technology (UIST '16). ACM, NY, NY, USA, 541--552.

Digital Library

[25]

Takuji Narumi, Yuki Ban, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2012. Augmented Perception of Satiety: Controlling Food Consumption by Changing Apparent Size of Food with Augmented Reality. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '12). ACM, NY, NY, USA, 109--118.

Digital Library

[26]

Takuji Narumi, Shinya Nishizaka, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2011. Meta Cookie+: An Illusion-based Gustatory Display. In Proceedings of the 2011 International Conference on Virtual and Mixed Reality: New Trends - Volume Part I. Springer-Verlag, Berlin, Heidelberg, 260--269.

[27]

Masahiro Nishizawa, Wanting Jiang, and Katsunori Okajima. 2016. Projective-AR System for Customizing the Appearance and Taste of Food. In Proceedings of the 2016 Workshop on Multimodal Virtual and Augmented Reality (MVAR '16). ACM, NY, NY, USA, Article 6, 6 pages.

Digital Library

[28]

Marianna Obrist, Patrizia Marti, Carlos Velasco, Yunwen (Tutu) Tu, Takuji Narumi, and Naja L. Holten Møller. 2018. The Future of Computing and Food: Extended Abstract. In Proceedings of the 2018 International Conference on Advanced Visual Interfaces (AVI '18). ACM, NY, NY, USA, Article 5, 3 pages.

Digital Library

[29]

Marianna Obrist, Yunwen Tu, Lining Yao, and Carlos Velasco. 2019. Space Food Experiences: Designing Passenger's Eating Experiences for Future Space Travel Scenarios. Frontiers in Computer Science 1 (2019), 3.

[30]

Katsunori Okajima and Charles Spence. 2011. Effects of Visual Food Texture on Taste Perception. i-Perception 2, 8 (2011), 966--966.

[31]

Parinya Punpongsanon, Xin Wen, David S. Kim, and Stefanie Mueller. 2018. ColorMod: Recoloring 3D Printed Objects Using Photochromic Inks. In Proceedings of the 2018 CHI Conference on Human Factors in Computing Systems (CHI '18). ACM, NY, NY, USA, Article 213, 12 pages.

Digital Library

[32]

Priya Raghubir and Aradhna Krishna. 1999. Vital Dimensions in Volume Perception: Can the Eye Fool the Stomach? Journal of Marketing Research 36, 3 (1999), 313--326.

[33]

Nimesha Ranasinghe and Ellen Yi-Luen Do. 2016. Digital Lollipop: Studying Electrical Stimulation on the Human Tongue to Simulate Taste Sensations. ACM Trans. Multimedia Comput. Commun. Appl. 13, 1, Article 5 (Oct. 2016), 22 pages.

Digital Library

[34]

Sho Sakurai, Takuji Narumi, Yuki Ban, Tomohiro Tanikawa, and Michitaka Hirose. 2013. Affecting Our Perception of Satiety by Changing the Size of Virtual Dishes Displayed with a Tabletop Display. In Virtual, Augmented and Mixed Reality. Systems and Applications, Randall Shumaker (Ed.). Springer Berlin Heidelberg, Berlin, Heidelberg, 90--99.

[35]

Sabrina Sandalo. 2019. Does Texture Impact Taste? Nendo Chocolate Explores. https://antedote.com/texture-impact-taste-nendo-chocolate-explores/. (2019).

[36]

Charles Spence. 2017. Gastrophysics: The New Science of Eating. Viking.

[37]

Wolfgang Stroebe, Wendy Mensink, Henk Aarts, Henk Schut, and Arie W. Kruglanski. 2008. Why dieters fail: Testing the goal conflict model of eating. Journal of Experimental Social Psychology 44, 1 (2008), 26 -- 36.

[38]

Yuto Sugita, Keiichi Zempo, Yasumasa Ando, Yuya Kakutani, Koichi Mizutani, and Naoto Wakatsuki. 2018. Diet Gamification Toward Chewing Amount Control via Head Mounted Display. In SIGGRAPH Asia 2018 Posters (SA '18). ACM, NY, NY, USA, Article 41, 2 pages.

Digital Library

[39]

Jie Sun, Zhuo Peng, Weibiao Zhou, Jerry Y.H. Fuh, Geok Soon Hong, and Annette Chiu. 2015. A Review on 3D Printing for Customized Food Fabrication. Procedia Manufacturing (the 43rd North American Manufacturing Research Conference) 1 (2015), 308 -- 319.

[40]

Eiji Suzuki, Takuji Narumi, Sho Sakurai, Tomohiro Tanikawa, and Michitaka Hirose. 2014. Illusion Cup: Interactive Controlling of Beverage Consumption Based on an Illusion of Volume Perception. In Proceedings of the 5th Augmented Human International Conference (AH '14). ACM, NY, NY, USA, Article 41, 8 pages.

Digital Library

[41]

Eiji Suzuki, Takuji Narumi, Sho Sakurai, Tomohiro Tanikawa, and Michitaka Hirose. 2015. Changing Drinking Behavior and Beverage Consumption Using Augmented Reality. In Human Interface and the Management of Information. Information and Knowledge Design, Sakae Yamamoto (Ed.). Springer International Publishing, Cham, 648--660.

[42]

Cesar Torres, Tim Campbell, Neil Kumar, and Eric Paulos. 2015. HapticPrint: Designing Feel Aesthetics for Digital Fabrication. In Proceedings of the 28th Annual ACM Symposium on User Interface Software & Technology (UIST '15). ACM, NY, NY, USA, 583--591.

Digital Library

[43]

Sally Ann Turner, Aleksandra Luszczynska, Lisa Warner, and Ralf Schwarzer. 2010. Emotional and uncontrolled eating styles and chocolate chip cookie consumption. A controlled trial of the effects of positive mood enhancement. Appetite 54, 1 (2010), 143 -- 149.

[44]

Valérie Vancauwenberghe, Louise Katalagarianakis, Zi Wang, Mathieu Meerts, Maarten Hertog, Pieter Verboven, Paula Moldenaers, Marc E. Hendrickx, Jeroen Lammertyn, and Bart Nicolaï. 2017. Pectin based food-ink formulations for 3-D printing of customizable porous food simulants. Innovative Food Science & Emerging Technologies 42 (2017), 138 -- 150.

[45]

Carlos Velasco, Marianna Obrist, Olivia Petit, and Charles Spence. 2018. Multisensory Technology for Flavor Augmentation: A Mini Review. Frontiers in Psychology 9 (2018), 26.

[46]

Yuji Wada, Daisuke Tsuzuki, Naoki Kobayashi, Fumiyo Hayakawa, and Kaoru Kohyama. 2007. Visual illusion in mass estimation of cut food. Appetite 49, 1 (2007), 183 -- 190.

[47]

Ian N. Wakeling and Halliday J.H. MacFie. 1995. Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested. Food Quality and Preference (Second Sensometrics Meeting) 6, 4 (1995), 299 -- 308.

[48]

Brian Wansink. 2010. Mindless Eating: Why We Eat More Than We Think. Bantam.

[49]

Fan Yang, Min Zhang, Sangeeta Prakash, and Yaping Liu. 2018. Physical properties of 3D printed baking dough as affected by different compositions. Innovative Food Science & Emerging Technologies 49 (2018), 202 -- 210.

[50]

Martin R. Yeomans. 2017. Adverse effects of consuming high fat--sugar diets on cognition: implications for understanding obesity. Proceedings of the Nutrition Society 76, 4 (2017), 455--465.

[51]

M R Yeomans, R. Re, M. Wickham, H. Lundholm, and L. Chambers. 2016. Beyond expectations: the physiological basis of sensory enhancement of satiety. International Journal of Obesity 40, 11 (2016), 1693--1698.

[52]

Haiming Zhao, Jufeng Wang, Xiaoyu Ren, Jingyuan Li, Yong-Liang Yang, and Xiaogang Jin. 2018. Personalized food printing for portrait images. Computers & Graphics 70 (2018), 188 -- 197.

[53]

Nicolien Zijlstra, René de Wijk, Monica Mars, Annette Stafleu, and Cees de Graaf. 2009. Effect of bite size and oral processing time of a semisolid food on satiation. The American Journal of Clinical Nutrition 90, 2 (06 2009), 269--275.

[54]

Amit Zoran. 2019. Cooking With Computers: The Vision of Digital Gastronomy [Point of View]. Proc. IEEE 107, 8 (Aug 2019), 1467--1473.

[55]

Amit Zoran and Dror Cohen. 2018. Digital Konditorei: Programmable Taste Structures Using a Modular Mold. In Proceedings of the 2018 CHI Conference on Human Factors in Computing Systems (CHI '18). ACM, NY, NY, USA, Article 400, 9 pages.

Digital Library

Cited By

Severino NAzevedo CMendes Guerra M(2024)3D-Printed Food for New Gastronomic ExperiencesSocial Media Strategies for Tourism Interactivity10.4018/979-8-3693-0960-5.ch007(159-189)Online publication date: 10-May-2024
https://doi.org/10.4018/979-8-3693-0960-5.ch007
Ozawa CMinagawa TOchiai Y(2024)Can AI Generated Ambrotype Chain the Aura of Alternative Process?SIGGRAPH Asia 2024 Art Papers10.1145/3680530.3695434(1-13)Online publication date: 3-Dec-2024
https://dl.acm.org/doi/10.1145/3680530.3695434
Yamamoto TFernando BAmesaka TWithana ASugiura Y(2024)Creating viewpoint-dependent display on Edible CookiesProceedings of the Augmented Humans International Conference 202410.1145/3652920.3653051(286-289)Online publication date: 4-Apr-2024
https://dl.acm.org/doi/10.1145/3652920.3653051
Show More Cited By

Index Terms

FoodFab: Creating Food Perception Illusions using Food 3D Printing
1. Human-centered computing
  1. Human computer interaction (HCI)
  2. Interaction design

Recommendations

Flower Jelly Printer: Slit Injection Printing for Parametrically Designed Flower Jelly
CHI '21: Proceedings of the 2021 CHI Conference on Human Factors in Computing Systems

Flower jellies, a delicate dessert in which a flower-shaped jelly floats inside another clear jelly, fascinate people with both their beauty and elaborate construction. In efforts to simplify the challenging fabrication and enrich the design space of ...
Demonstration of FoodFab: Creating Food Perceptual Illusions using Food 3D Printing
CHI EA '20: Extended Abstracts of the 2020 CHI Conference on Human Factors in Computing Systems

Food 3D printing enables the creation of customized food structures based on a person's individual needs. In this paper, we demonstrate the use of food 3D printing to create perceptual illusions for controlling the level of perceived satiety given a ...
3D Food Printing: From Structure to Perception

Comments

Information & Contributors

Information

Published In

cover image ACM Conferences

CHI '20: Proceedings of the 2020 CHI Conference on Human Factors in Computing Systems

April 2020

10688 pages

ISBN:9781450367080

DOI:10.1145/3313831

General Chairs:
Regina Bernhaupt
Eindhoven University of Technology, Netherlands
,
Florian 'Floyd' Mueller
Monash University, Australia
,
David Verweij
Newcastle University, UK
,
Josh Andres
RMIT, Australia
,
Program Chairs:
Joanna McGrenere
University of British Columbia, Canada
,
Andy Cockburn
University of Canterbury, New Zealand
,
Ignacio Avellino
University of Maryland Baltimore County, USA
,
Alix Goguey
Grenoble Alpes University, France
,
Pernille Bjørn
University of Copenhagen, Denmark
,
Shengdong (Shen) Zhao
National University of Singapore, Singapore
,
Briane Paul Samson
Future University Hakodate, Japan & De La Salle University, Philippines
,
Rafal Kocielnik
University of Washington, USA

Copyright © 2020 ACM.

Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than the author(s) must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected].

Sponsors

SIGCHI: ACM Special Interest Group on Computer-Human Interaction

Publisher

Association for Computing Machinery

New York, NY, United States

Publication History

Published: 23 April 2020

Permissions

Request permissions for this article.

Request Permissions

Check for updates

Author Tags

Qualifiers

Research-article

Funding Sources

Conference

CHI '20

Sponsor:

SIGCHI

CHI '20: CHI Conference on Human Factors in Computing Systems

April 25 - 30, 2020

HI, Honolulu, USA

Acceptance Rates

Overall Acceptance Rate 6,199 of 26,314 submissions, 24%

Upcoming Conference

CHI 2025

Sponsor:
sigchi

ACM CHI Conference on Human Factors in Computing Systems

April 26 - May 1, 2025

Yokohama , Japan

Contributors

Other Metrics

View Article Metrics

Bibliometrics & Citations

Bibliometrics

Article Metrics

40
Total Citations
View Citations
1,444
Total Downloads

Downloads (Last 12 months)214
Downloads (Last 6 weeks)17

Reflects downloads up to 13 Jan 2025

Other Metrics

View Author Metrics

Citations

Cited By

Severino NAzevedo CMendes Guerra M(2024)3D-Printed Food for New Gastronomic ExperiencesSocial Media Strategies for Tourism Interactivity10.4018/979-8-3693-0960-5.ch007(159-189)Online publication date: 10-May-2024
https://doi.org/10.4018/979-8-3693-0960-5.ch007
Ozawa CMinagawa TOchiai Y(2024)Can AI Generated Ambrotype Chain the Aura of Alternative Process?SIGGRAPH Asia 2024 Art Papers10.1145/3680530.3695434(1-13)Online publication date: 3-Dec-2024
https://dl.acm.org/doi/10.1145/3680530.3695434
Yamamoto TFernando BAmesaka TWithana ASugiura Y(2024)Creating viewpoint-dependent display on Edible CookiesProceedings of the Augmented Humans International Conference 202410.1145/3652920.3653051(286-289)Online publication date: 4-Apr-2024
https://dl.acm.org/doi/10.1145/3652920.3653051
Li MLi LTao XXie ZXie QYuan J(2024)Boosting Healthiness Exposure in Category-constrained Meal Recommendation Using Nutritional StandardsACM Transactions on Intelligent Systems and Technology10.1145/3643859Online publication date: 5-Feb-2024
https://dl.acm.org/doi/10.1145/3643859
Guluzade LSas C(2024)Functionality and User Review Analysis of Mobile Apps for Mindfulness Eating and Eating DisordersProceedings of the 2024 ACM Designing Interactive Systems Conference10.1145/3643834.3661521(1350-1371)Online publication date: 1-Jul-2024
https://dl.acm.org/doi/10.1145/3643834.3661521
Ishii A(2024)Food Printing with Electrolysis Bubbles for Texture ControlExtended Abstracts of the CHI Conference on Human Factors in Computing Systems10.1145/3613905.3650917(1-7)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613905.3650917
Chen WYang YLiu KPai YYamaoka JMinamizawa K(2024)Cymatics Cup: Shape-Changing Drinks by Leveraging CymaticsProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642920(1-19)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642920
Song KTung SKim APaulos E(2024)Füpop: "Real Food" Flavor Delivery via Focused UltrasoundProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642709(1-14)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642709
Ding YSabnis NStrohmeier P(2024)Motionless Movement: Towards Vibrotactile Kinesthetic DisplaysProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642499(1-16)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642499
Kato KIkematsu KNakamura HSuzaki HIgarashi Y(2024)FoodSkin: Fabricating Edible Gold Leaf Circuits on Food SurfacesProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642372(1-17)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642372
Show More Cited By

View Options

Login options

Check if you have access through your login credentials or your institution to get full access on this article.

Full Access

Get this Publication

View options

PDF

View or Download as a PDF file.

eReader

View online with eReader.

HTML Format

View this article in HTML Format.

Media

Figures

Other

Tables

View Table of Contents