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.