Developing foods that make you fuller for longer
In new member-funded research we will be looking at ways in
which food structure can be manipulated in energy-reduced foods
to enhance satiety. It will help the industry to produce food
products that assist in weight management, by exploring the
manipulation of food structure to modify consumer perceptions of,
and satiety responses to, energy reduced products. Sarah Chapman
explains how this can contribute to industry's aims to tackling weight
"Obesity, and its associated metabolic complications, is an ongoing public health issue. It is accepted that there is no single solution to lowering obesity rates; however, the food industry has a part to play in providing food choices that assist in weight management. The Department of Health recognises this role, and this is reflected in the 'Calorie Reduction' pledge as part of the Public Health Responsibility Deal.
This pledge currently has 37 industry signatories who have committed to take action. Suggested actions include use of satiety enhancers, development of lower calorie options and reformulation to decrease energy density. We will also be investigating the enhancement of protein content to enhance satiety."