Sensory Modification to Promote Satiation and Encourage Healthful Snacking

Other investigators

To be announced.

Description

The key to developing sustainable solutions to reducing calorie overconsumption is changing the way consumers interact with food. Altering textural and flavour profiles has been shown to be a repeatable method to alter eating behaviour in a way that is conducive to reducing energy intake. Importantly, this can be achieved whilst maintaining consumers liking and enjoyment of eating. In collaboration with PepsiCo., one of the largest food manufacturers globally, the aim of this exciting project is to systematically modify the sensory characteristics of a snack food to determine the optimal sensory profile to enhance satiation, facilitating a natural reduction in portions consumed to fullness (satiation). Importantly, we aim to achieve this without compromising the hedonic appeal or enjoyment of consuming the product. Research on product satisfaction is often limited to central location testing, however this project aims to go further and understand changes in consumers experience of snack satisfaction over a longer period of exposure.

Project keywords

(1) Snacking (2) Eating rate (3) Texture (4) Sensory

Outputs

To be announced.

Email contact

david.clayton@ntu.ac.uk