Research News

New study from RESTRUCTURE suggests consumption of hard textured foods can reduce daily energy intake of UPFs.

Marlou Lasschuijt, an Assistant Professor in the Sensory Science and Eating Behavior group at Wageningen University, along with project partners, has recently released a new study titled “Speed Limits: The Effects of Industrial Food Processing and Food Texture on Read more

Beyond Ultra-processed: Considering the Future role of Food Processing in Human Health.

While traditional dietary guidelines have focused on nutrient composition, recent studies have shifted emphasis away from nutrients to consider the effect of food processing on energy intake and body weight. Some countries have proposed guidelines to avoid highly Read more

A meal with sauce goes down faster

Eating an apple in its natural form takes much longer than consuming a serving of applesauce made from a single apple. The variation in eating time is primarily attributed to food texture. Lise Heuven, PhD student and RESTRUCTURE project Read more

Processing the evidence to evaluate mechanisms, costs and future solutions

To read full editorial by RESTRUCTURE project partner Ciarán G. Forde:

The current issue of Nutrition Bulletin discusses the topic of ultra-processed foods (UPF) based on a roundtable discussion held at the British Nutrition Foundation. The article emphasizes Read more

Prof. Ciarán Forde contributed at the conference on “Food Processing Classification Systems” from IAFNS

Chairholder of the Sensory Science and Eating Behaviour group Prof. Ciarán Forde was recently invited to contribute to the Institute for the Advancement of Food and Nutritional Science (IAFNS) two-day conference on “Food Processing Classification Systems”. The meeting brought Read more

New study from RESTRUCTURE demonstrates how the eating rate of a dish can be predicted from that of its components

Ever wondered why it takes longer to eat some meals instead of others? For years researchers have known that eating faster promotes increased energy intake, but can we change people’s eating behaviours using the sensory properties of the foods Read more