The Science Behind Why We Crave Loud and Crunchy Foods

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iStock

A number of years ago, food giant Unilever polled consumers asking how the company might improve their popular line of Magnum ice cream bars. The problem, respondents said, was that the chocolate coating of the bars tended to fall off too quickly, creating blotches of sticky goo on carpeting. Unilever reacted by changing the recipe to make the chocolate less prone to spills.

When they tested the new and improved product, they expected a warm reception. Instead, they got more complaints than before. While the updated bar didn’t make a mess, it also didn’t make the distinctive crackle that its fans had grown accustomed to. Deprived of hearing the coating collapse and crumble, the experience of eating the ice cream was fundamentally changed. And not for the better.

Smell and taste researcher Alan Hirsch, M.D. refers to it as the “music of mastication,” an auditory accompaniment to the sensory stimulus of eating. “For non-gustatory, non-olfactory stimulation, people prefer crunchiness,” he tells Mental Floss. Humans love crunchy, noisy snacks, that loud rattling that travels to our inner ear via air and bone conduction and helps us identify what it is we’re consuming. Depending on the snack, the noise can reach 63 decibels. (Normal conversations are around 60 dB; rustling leaves, 20 dB.)

When we hear it, we eat more. When we don’t—as in the case of Magnum bars, or a soggy, muted potato chip—we resort to other senses, looking at our food with doubt or sniffing it for signs of expiration. Psychologically, our lust for crispy sustenance is baked in. But why is it so satisfying to create a cacophony of crunch? And if we love it so much, why do some of us actually grow agitated and even aggressive when we hear someone loudly chomping away? It turns out there’s a lot more to eating with our ears than you might have heard.

 
 

The science of crunch has long intrigued Charles Spence, Ph.D., a gastrophysicist and professor of experimental psychology and head of the Crossmodal Research Laboratory at the University of Oxford. Food companies have enlisted him and consulted his research across the spectrum of ingestion, from packaging to shapes to the sound chips make rustling around in grocery carts.

“We’re not born liking noisy foods,” he tells Mental Floss. “Noise doesn’t give a benefit in terms of nutrition. But we don’t like soggy crisps even if they taste the same. Missing the sound is important.”

In 2003, Spence decided to investigate the sonic appeal of chips in a formal setting. To keep a semblance of control, he selected Pringles, which are baked uniformly—a single Pringle doesn't offer any significant difference in size, thickness, or crunch from another. He asked 20 research subjects to bite into 180 Pringles (about two cans) while seated in a soundproof booth in front of a microphone. The sound of their crunching was looped back into a pair of headphones.

After consuming the cans, they were asked if they perceived any difference in freshness or crispness from one Pringle to another. What they didn’t know was that Spence had been playing with the feedback in their headphones, raising or lowering the volume of their noisy crunching [PDF]. At loud volumes, the chips were reported to be fresher; chips ingested while listening at low volume were thought to have been sitting out longer and seemed softer. The duplicitous sounds resulted in a radical difference in chip perception. It may have been a small study, but in the virtually non-existent field of sonic chip research, it was groundbreaking.

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For Spence, the results speak to what he considers the inherent appeal of crunchy foods. “Noisy foods correlate with freshness,” he says. “The fresher the produce, like apples, celery, or lettuce, the more vitamins and nutrients it’s retained. It’s telling us what’s in the food.”

Naturally, this signal becomes slightly misguided when it reinforces the quality of a potato chip, a processed slab of empty calories. But Spence has a theory on this, too: “The brain likes fat in food, but it’s not so good at detecting it through our mouths. Noisy foods are certainly fattier on average.”

Fatty or fresh, raising decibels while eating may also have roots in less appetizing behaviors. For our ancestors who ate insects, the crunch of a hard-bodied cricket symbolized nourishment. In a primal way, violently mincing food with our teeth could also be a way to vent and dilute aggression. “There are some psychoanalytic theories related to crunchiness and aggressive behavior,” Hirsch says. “When you bite into ice or potato chips, you’re sublimating that in a healthy way.”

 
 

All of these factors explain why crunch appeals to us. But is it actually affecting what we taste?

Yes—but maybe not the way you’d think. “Sound affects the experience of food,” Spence says. “The noise draws attention to the mouth in the way something silent does not. If you’re eating pâté, your attention can drift elsewhere, to a television or to a dining companion. But a crunch will draw your attention to what you’re eating, making you concentrate on it. Noisy foods make you think about them.”

That crunch can also influence how much food we consume. Because noisy foods tend to be fatty, Spence says, they’ll retain their flavor longer. And because the noise reinforces our idea of what we’re eating, it affords us a sense of security that allows us to keep consuming without having to look at our snack—not so important in a brightly-lit room, but crucial if we’re in a dark movie theater. “It becomes more important when you can’t see what you’re eating,” Spence says.

Thanks to this hard-wired feedback, the snack industry has made it a priority to emphasize the sounds of their foods in both development and marketing. In the 1980s, Frito-Lay funded extensive work at a Dallas plant that involved $40,000 chewing simulators. There, they discovered the ideal breaking point for a chip was four pounds per square inch (PSI), just a fraction of what we might need to tear into a steak (150 to 200 PSI). The quality and consistency of the potatoes themselves is also key, according to Herbert Stone, Ph.D., a food scientist who has worked with companies on product development. “Too thick, too hard, and people don’t like them,” Stone tells Mental Floss. “Too thin and they just crumble.”

The right potato sliced at the right thickness with the right oil at the right temperature results in a solid chip—one resilient enough to make for a satisfying break when it hits your molars, but vanishing so quickly that your brain and body haven’t even processed the calories you’ve just taken in. “If they pick it up and put it in the mouth and the crunch is not what they expect, they might put it down,” Stone says. “It’s about expectation.”

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Walk down the snack aisle in your local supermarket or glance at commercials and you’ll find no shortage of claims about products being the boldest, crunchiest chip available. For years, Frito-Lay marketed Cheetos as “the cheese that goes crunch!” Even cereals try to capitalize on the fervor, making mascots—Snap, Crackle, and Pop—out of the sound their Rice Krispies make when submerged in milk. One ad for a brand of crisps drew attention for “cracking” the viewer’s television screen.

For most consumers, the promise of sonic flavor will draw their attention. But for a small number of people diagnosed with a condition dubbed misophonia, the sound of a co-worker or partner crunching on chips isn’t at all pleasurable. It’s insufferable.

 
 

According to Connecticut audiologist Natan Bauman, M.D., the average noise level of someone masticating a potato chip is between 25 to 35 decibels. (Other sources peg it as closer to 63 dB when you're chewing on a chip with your mouth open, or 55 dB with your lips closed.) When you hear your own chewing, the sound is being conducted both via the air and your own bones, giving it a distinctively unique sound. (Like talking, hearing yourself chewing on a recording might be troubling.)

For someone suffering from misophonia, or the literal hatred of specific sounds, it's not their own chomping that's the problem. It's everyone else's.

When we chew, Bauman says, the auditory cortical and limbic system areas of our brain are lighting up, getting information about freshness and texture. But people with misophonia aren’t struggling with their own sounds. Instead, they're affected by others typing, clicking pens, or, more often, chewing. The sound of someone snacking is routed from the cochlea, or cavity in the inner ear, and becomes an electric signal that winds up in the brain’s amygdala, which processes fear and pleasure. That's true for everyone, but in misophonics, it lands with a thud. They’ve likely developed a trigger, or negative association, with the sounds stemming from an incident in childhood.

“If you are scolded by a parent and they happen to be eating, or smacking, it becomes negative reinforcement,” Bauman says. Chewing, lip smacking, and even breathing become intolerable for sufferers, who often feel agitated and nervous, with corresponding increases in heart rate. Some fly into a rage.

Misophonics don’t necessarily recoil at all of these sounds all of the time: It may depend on who’s doing the snacking. Often, it’s a co-worker, spouse, or family member munching away that prompts a response. Fearing they’ll damage that relationship, sufferers tend to vent online. The misophonia subreddit is home to threads with titles like “And the popcorn eater sits RIGHT next to me on the plane” and “Chips can go f-ck themselves.” (The entire content of the latter: “F-ck chips, man. That is all.”)

Bauman says misophonia can be treated using cognitive therapy. An earpiece can provide white noise to reduce trigger sounds while sufferers try to retrain their brain to tolerate the noises. But even the sight of a bag of chips can be enough to send them scrambling.

People with misophonia might also want to exercise caution when traveling. Although some Asian cultures minimize crunchy snacks because loud snacking is considered impolite, other parts of the world can produce noisier mealtimes. “In parts of Asia, you show appreciation for food by slurping,” Spence says. Slurping is even associated with a more intense flavor experience, particularly when it’s in the setting of a comparatively quiet dining establishment.

Western culture favors noisier restaurants, and there’s a good reason for that. Supposedly Hard Rock Café has mastered the art of playing loud and fast music, resulting in patrons who talked less, ate faster, and left more quickly, allowing operators to turn over tables more times in an evening.

Spence believes sound will continue to be important to gastronomy, to chefs, and to food companies looking to sell consumers on a complete experience. Snack shelves are now full of air-puffed offerings like 3-D Doritos and Pop Chips that create pillows of taste. With less volume, you’ll snack more and crunch for longer periods.

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But the sound of the chip is just one part of the equation. The way a bag feels when you pick it up at the store, the aroma that wafts out when you first open the bag, the concentration of flavor from the granules of seasoning on your fingers—it’s all very carefully conducted to appeal to our preferences.

“When we hear the rattle of crisps, it may encourage people to start salivating, like Pavlov’s dogs,” Spence says, referring to the Russian scientist who trained his canines to salivate when he made a certain sound. We’re conditioned to anticipate the flavor and enjoyment of chips as soon as we pick up a package. Even hearing or saying the words crispy and crunchy can prime us for the experience.

When we’re deprived of that auditory cue, we can get annoyed. After news reports emerged that Pepsi CEO Indra Nooyi had mentioned her company might consider a quieter version of Doritos for women—an idea PepsiCo later denied they would label in a gender-specific fashion—women Doritos enthusiasts rallied around the Texas state capitol, condemning the perceived gender discrimination. To protest the possible dilution of their favorite snack, they made a spectacle of crunching Doritos as loudly as they could.

8 Great Gifts for People Who Work From Home

World Market/Amazon
World Market/Amazon

A growing share of Americans work from home, and while that might seem blissful to some, it's not always easy to live, eat, and work in the same space. So, if you have co-workers and friends who are living the WFH lifestyle, here are some products that will make their life away from their cubicle a little easier.

1. Folding Book Stand; $7

Hatisan / Amazon

Useful for anyone who works with books or documents, this thick wire frame is strong enough for heavier textbooks or tablets. Best of all, it folds down flat, so they can slip it into their backpack or laptop case and take it out at the library or wherever they need it. The stand does double-duty in the kitchen as a cookbook holder, too.

Buy It: Amazon

2. Duraflame Electric Fireplace; $179

Duraflame / Amazon

Nothing says cozy like a fireplace, but not everyone is so blessed—or has the energy to keep a fire going during the work day. This Duraflame electric fireplace can help keep a workspace warm by providing up to 1000 square feet of comfortable heat, and has adjustable brightness and speed settings. They can even operate it without heat if they just crave the ambiance of an old-school gentleman's study (leather-top desk and shelves full of arcane books cost extra).

Buy It: Amazon

3. World Explorer Coffee Sampler; $32

UncommonGoods

Making sure they've got enough coffee to match their workload is a must, and if they're willing to experiment with their java a bit, the World Explorer’s Coffee Sampler allows them to make up to 32 cups using beans from all over the world. Inside the box are four bags with four different flavor profiles, like balanced, a light-medium roast with fruity notes; bold, a medium-dark roast with notes of cocoa; classic, which has notes of nuts; and fruity, coming in with notes of floral.

Buy it: UncommonGoods

4. Lavender and Lemon Beeswax Candle; $20

Amazon

People who work at home all day, especially in a smaller space, often struggle to "turn off" at the end of the day. One way to unwind and signal that work is done is to light a candle. Burning beeswax candles helps clean the air, and essential oils are a better health bet than artificial fragrances. Lavender is especially relaxing. (Just use caution around essential-oil-scented products and pets.)

Buy It: Amazon

5. HÄNS Swipe-Clean; $15

HÄNS / Amazon

If they're carting their laptop and phone from the coffee shop to meetings to the co-working space, the gadgets are going to get gross—fast. HÄNS Swipe is a dual-sided device that cleans on one side and polishes on the other, and it's a great solution for keeping germs at bay. It's also nicely portable, since there's nothing to spill. Plus, it's refillable, and the polishing cloth is washable and re-wrappable, making it a much more sustainable solution than individually wrapped wipes.

Buy It: Amazon

6. Laptop Side Table; $100

World Market

Sometimes they don't want to be stuck at a desk all day long. This industrial-chic side table can act as a laptop table, too, with room for a computer, coffee, notes, and more. It also works as a TV table—not that they would ever watch TV during work hours.

Buy It: World Market

7. Moleskine Classic Notebook; $17

Moleskin / Amazon

Plenty of people who work from home (well, plenty of people in general) find paper journals and planners essential, whether they're used for bullet journaling, time-blocking, or just writing good old-fashioned to-do lists. However they organize their lives, there's a journal out there that's perfect, but for starters it's hard to top a good Moleskin. These are available dotted (the bullet journal fave), plain, ruled, or squared, and in a variety of colors. (They can find other supply ideas for bullet journaling here.)

Buy It: Amazon

8. Nexstand Laptop Stand; $39

Nexstand / Amazon

For the person who works from home and is on the taller side, this portable laptop stand is a back-saver. It folds down flat so it can be tossed into the bag and taken to the coffee shop or co-working spot, where it often generates an admiring comment or three. It works best alongside a portable external keyboard and mouse.

Buy It: Amazon

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McBroken: This Website Saves You a Trip to McDonald's By Telling You If Their Ice Cream Machine Is Down

McDonald's ice cream remains an elusive treat.
McDonald's ice cream remains an elusive treat.
Mike Mozart, Flickr // CC BY 2.0

Fast food is about indulgence, and there are few menu items that promote cravings more than the soft-serve ice cream cones and McFlurry treats at McDonald’s. These pseudo-dairy desserts have an ardent fan base despite the fact that the machines dispensing them are frequently out of service for maintenance or cleaning.

Now, a new website can inform customers when a McDonald’s ice cream machine may be down. It’s called McBroken, and The Verge reports it was created by 24-year-old software engineer Rashiq Zahid. The site maintains a map that displays in real time which restaurants are able to offer ice cream and which aren't.

How does Zahid gather this information? A program attempts to place a McSundae order at every McDonald’s location in the United States via their app. If it’s added to his cart, the location gets a green dot and is prepared to dispense ice cream. If not, a red dot indicates there will be no ice cream forthcoming.

McBroken also keeps a running tally of the percentage of all restaurants without a working machine. At last glance, it was at 10.93 percent.

According to The Verge, Zahid was inspired to create McBroken after failing to retrieve a McSundae while in Berlin, Germany, over the summer. His program, or bot, originally attempted to order a McSundae every minute, but the McDonald’s app declared the activity suspicious. Now, he has set it to attempt an order every 30 minutes. The system works, Zahid said, because he verified the results against locations he visited in Berlin in person.