New ESN publication: Food designed for different eating styles could prevent overeating

A texture-liking-intake study from ESN researchers demonstrates that textural changes in a food product may lead to different reactions among consumers.

 

 

It depends on the eating behaviour and the textural preferences of the consumers whether the change could lead to the intended effect of preventing overeating. The results support the idea of developing more individualized food products that cater to different segments of consumers.

Find out more about the study in our research section.

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Source: Varela P, Mosca A, Nguyen Q, McEwan J, Berget I. Individual differences underlying food intake and liking in semisolid foods. Food Quality and Preference, Volume 87, January 2021, 104023 https://www.sciencedirect.com/science/article/pii/S0950329320302925

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