Food structure

Manipulation of food structure and protein content to produce satiating, energy–reduced foods and beverages

Project team: Charlotte Holmes
Member funded project
Running: Jan 2015 – Dec 2017
Steering MIG: Nutrition and health
Project number: 135659
Proposal documentation

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. This project will assist the industry in producing 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, and the enhancement of protein content to enhance satiety.

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