Publications News

Texture-based differences in eating rate influence energy intake for minimally-processed and ultra-processed meals

The study suggests that differences in food texture and energy density lead to observed differences in energy intake between minimally-processed and ultra-processed meals. To reach this conclusion, researchers examined the independent and combined effects of food texture and degree Read more

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Do you want to support the RESTRUCTURE project?

We are still looking into opportunities to enlarge the scope of the study and welcome new funding sources.

For further inquiries and to express your interest to become a funder of Read more

The journey begins…

RESTRUCTURE partners met for the first time in June 2021 for the online kick-off meeting of the project and discussed the plans for the coming 3 years, until February 2024.

The project relies on a private-public partnership grant by Read more

Highlights from past years

Journal Articles

Gibney, M.J. and Forde, C.G. (2022). Nutrition Research Challenges for Processed Food and Health. Nature Food.

Teo, P.S., Tan, V.T.W., Choy, M.J., R. Janani, Lim., A., Goh, A.T., McCrickerd, K.and Forde, C.G. (2022). Texture-based differences Read more