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How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday 22 October 2019

Boosting satiety in low calorie foods

Boosting satiety in low calorie foods
According to a scientist at the Norwegian Institute of Food, Fisheries and Aquaculture (Nofima), reshaping the texture of well-liked foods could help combat obesity and over-eating. 

Quoc Cuong Nguyen's research investigates the link between sensory perception, consumer expectation and satiety and finds that changing the texture of well-liked foods, to prolong the chewing time and ensure prolonged oral exposure, could make people eat less whilst experiencing a similar level of pleasure.