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
Research
News
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: https://doi.org/10.1111/nbu.12623
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
British Feeding and Drinking Group (BFDG) 47th Annual Meeting in Leeds
On 13-14 April 2023 the British Feeding and Drinking Group (BFDG) 47th Annual Meeting in Leeds took place. The Sensory Science and Eating Behaviour Group (SSEB) presented their work during this international and multi-disciplinary gathering of scientists interested in Read more
North Ireland Dairy Council meeting in Belfast
Beyond Ultra-processed: What drives energy intake from processed foods? This week our Chairholder Prof. Ciarán Forde presented at the North Ireland Dairy Council annual meeting in Belfast. Prof. Forde presented research from the RESTRUCTURE RCT and was joined by Read more
RESTRUCTURE Project Team Invited to Participate in USDA workshop on ‘Developing a Research Roadmap of Processed Food’
PhD student Lise Heuven and Prof. Ciaran Forde were invited to participate in the United States Department of Agriculture (USDA) workshop ‘Developing a Roadmap of Processed Food’ last week in Hot Springs, Arkansas, USA. The WUR team was invited Read more
SSEB attended the 36th European Federation for Food Science and Technology International Conference
The Sensory Science and Eating Behaviour team were well represented last week at the 36th European Federation for Food Science and Technology (EFFoST) International Conference. The theme of this international conference was Shaping the Production of Sustainable, Healthy Foods Read more
Interrelations between food form, texture, and matrix influence energy intake and metabolic responses
Nutrition often focuses on food composition, yet differences in food form, texture, and matrix influence energy intake and metabolism. This review outlines how these food attributes impact oral processing, energy intake, and metabolism.
Details of the study
This review Read more
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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We are still looking into opportunities to enlarge the scope of the study and welcome new funding sources.
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