Why Do Kids Become Fussy Eaters? Understanding the Science + What Parents Can Do

Why Do Kids Become Fussy Eaters?

We’ve all seen it: the sideways glance at broccoli, the look as if the food is going to make them sick or the firm “no” before the plate even hits the table. Fussy eating can be a frustrating phase - but it’s not one without reason, and understanding why it happens can help parents feel more equipped (and less defeated).

It starts earlier than you think

Research suggests fussy eating tendencies can start to take shape long before the toddler tantrums begin. There’s emerging evidence that a baby’s early gut microbiome (influenced by factors like mode of birth, feeding methods, and even the parent’s own gut health) may play a role in shaping food preferences and immune development.

Genetics also contribute - some kids are naturally more sensitive to taste, smell, and textures. But environment matters just as much. When kids are repeatedly exposed to a narrow range of flavours, especially ultra-processed or bland “kids’ food,” their palate has little opportunity to expand. The fewer tastes they experience, the more likely they are to reject anything unfamiliar later on.

Pressure at the table can backfire

Mealtimes can become battlegrounds when pressure is involved - “just one more bite,” “you have to eat your veggies before dessert.” Studies show that pressuring kids to eat actually makes them more likely to resist and associate food with stress.

Instead, repeated exposure, role modelling, and creating a positive environment can go a long way. It can take up to 15+ exposures for a child to accept a new food. And that’s not 15 bites - it’s just 15 times seeing it, touching it, or smelling it on the plate.

The role of texture matters too

A lesser-known but important factor is when children are introduced to lumpy or textured foods. Research from the UK (Coulthard et al., 2009) found that delayed introduction of textured solids (beyond 9-10 months) was associated with more feeding difficulties at age 7. Early exposure to a wide range of textures supports oral motor development, confidence, and acceptance.

We believe variety is the best investment in future eating habits - and it begins with the very first bite. At SARI Baby, our meals are thoughtfully created with over 50 plant-based ingredients across the range, and designed in consultation with a paediatric dietitian to expose babies and toddlers to a diverse set of flavours, herbs, textures and colours from day one.

We don’t shy away from things like lentils, broccoli, capsicum, or tofu - because we know the earlier they’re introduced, the more likely they are to become familiar favourites later. We also keep meals visually varied and nutrient-rich to support not just nutrition, but sensory exploration and enjoyment too.

And most importantly, we make it easy for parents to serve real food - without the overwhelm.