Research
News
Congratulations from all the Restructure team to Lise Heuven on defending her PhD thesis!
On the 30th of October, Lise Heuven defended her PhD thesis entitled “Slowly eating less; How texture-based differences in eating rate moderate energy intake from Ultra-processed foods”. Read more
RESTRUCTURE Presented at 16th Pangborn Sensory Science Symposium in Philadelphia, USA
The RESTRUCTURE team shared findings from the recently completed RCT, presenting a series of talks during the different parallel and plenary sessions. Read more
RESTRUCTURE SYMPOSIUM at the 23rd International Congress of Nutrition in Paris, France
The RESTRUCTURE team recently present the project outcomes at the world’s largest Nutrition conference, the 23rd International Congress of Nutrition (ICN-IUNS) held in Paris. Read more
New paper: Rationale, design and outcomes of the Restructure randomised controlled trial
In advance of the forthcoming publication of the main findings from the RESTRUCTURE randomized controlled trial, we would like to share the recently published protocol paper. Read more
PRESS RELEASE: Eating rate has sustained effects on energy intake from ultra-processed diets
Results from the RESTRUCTURE RCT have been presented in ASN. Read more for the official press release. Read more
Findings from the RESTRUCTURE trial to be presented in ASN
ASN will host a session that showcases findings from the RESTRUCTURE trial within the broader context of the U.S. Dietary Guidelines. Read more
RESTRUCTURE clinical trial findings to be presented at IUNS-ICN 2025
The RESTRUCTURE clinical trial will be featured at the upcoming IUNS-ICN 2025, a key international conference in the field of nutrition. Read more
Predicting the eating rate of bread from its texture
New findings from the RESTRUCTURE project, published in Food & Function, show that the eating rate of bread can be predicted based on its sensory texture attributes and physical properties. Read more
Most Dutch consumers have a neutral and nuanced attitude towards industrial food processing
There is not much known about consumers’ attitudes and associations towards the processing of foods. Recently, new insights from a Dutch consumer study were published in Appetite: Read more
New study demonstrates a consistent effect of meal texture on eating rate and food intake across a wide range of meals
New findings from the RESTRUCTURE project demonstrate that meal texture can be manipulated to both slow eating speed and reduce intake across a wide range of different meal formats. Read more
The clinical trial is underway: pre-data analysis scripts and detailed study methods
New findings from the RESTRUCTURE project have been published in the journal Food Quality and Preference highlighting how bread shape can influence both bread and condiment intakes. Read more
New Restructure findings show that bread shape influences energy intake
New findings from the RESTRUCTURE project have been published in the journal Food Quality and Preference highlighting how bread shape can influence both bread and condiment intakes. Read more