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
Publications
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We are still looking into opportunities to enlarge the scope of the study and welcome new funding sources.
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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. https://doi.org/10.1038/s43016-021-00457-9
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