FDBusiness.com

Nestlé Researchers Find Different Foods Impact on Eating Behaviour and Calorie Intake

 Breaking News
  • Coca-Cola HBC to Acquire Italian Water and Sparkling Beverages Company in €88 Million Deal Coca‑Cola HBC has agreed to acquire Acque Minerali, a privately-held natural mineral water and adult sparkling beverages business based in Italy. The acquisition is being made in conjunction with The Coca-Cola Company, in-line with previous similar acquisitions. The total enterprise value payable by Coca‑Cola HBC and The Coca‑Cola Company, subject to customary closing adjustments, amounts [...]...
  • Britvic Signs Up to Science Based Targets Initiative Britvic has pledged to pursue bolder greenhouse gas (GHG) emission reduction targets by signing up to the Science Based Targets initiative. Britvic joins around 600 leading companies from around the world in formally committing to independently verified science-based GHG emission reduction targets. Britvic’s A Healthier Everyday sustainability strategy recognises climate change as one of the biggest threats facing [...]...
  • Marks & Spencer Partners Infarm to Bring Urban Farming to London Stores M&S Food is partnering with infarm – one of the world’s most advanced urban farming platforms – to deliver a range of fresh produce grown and harvested in a selection of the retailer’s London stores. Customers will now find a range of fresh herbs – including Italian, Greek and Bordeaux Basils, Mint, Curly Parsley and Mountain [...]...
  • Coca-Cola European Partners to Remove 4,000 Tonnes of Single-use Plastic by Swapping Shrink Wrap For Cardboard in Western Europe Coca-Cola European Partners, will be replacing plastic shrink wrap with cardboard for its can multipacks across Western Europe, removing approximately 4,000 tonnes of single-use plastic per year across the region. This is the latest move in Coca-Cola’s commitment to tackle packaging waste and remove all unnecessary single-use plastic from its secondary packaging. Plastic shrink wrapping is used [...]...
  • EU Leading in Global Agri-food Trade The EU has been confirmed for yet another year in its position as the largest global exporter of agri-food products, with sales reaching €138 billion in 2018. Agriculture products represent a solid share of 7% of the value of EU total goods exported in 2018, ranking fourth after machinery, other manufactured goods and chemicals. Agriculture and [...]...

Nestlé Researchers Find Different Foods Impact on Eating Behaviour and Calorie Intake

Nestlé Researchers Find Different Foods Impact on Eating Behaviour and Calorie Intake
February 25
12:54 2013

What makes a meal satisfying? The body recognises nutrients and calories, but the satisfaction of a meal comes from the entire eating experience, including the taste, aroma and texture of the food. At every eating occasion, the amount eaten, the duration of the meal and the satisfaction afterwards depend on multiple factors which we may or may not be aware of.

Two studies from the Nestlé Research Centerprovide new data that show how different foods can influence eating behaviours, such as bite size and chewing time, and how this can also affect feelings of fullness and food intake.

Scientists went a step further to understand how sensory properties of hot savoury foods and meals influence eating behaviour and food intake. The first of these studies, performed in collaboration with Wageningen University, The Netherlands, tested the oral processing characteristics (eg chew rate, bite size) of 35 solid, savoury foods that often comprise hot meals. Examples included a variety of vegetables (eg boiled potatoes, broccoli, carrots), meat and prepared foods (eg chicken, tofu, lasagna, pizza) and snack foods (eg tortilla chips, fish fingers).

Study volunteers were asked to eat a standard 50 g amount of each food item, 7 of which were tested over 5 consecutive days. Video recordings of the volunteers eating the food were then used to calculate the eating rate (g/min), chew rate (chews/min), average bite size (g/bite), average chews/bite and overall oral duration time (seconds) for each of the 35 test foods.

The data revealed surprising differences in the way foods were consumed. For example, the average number of bites for each food varied from 5 bites (raw tomatoes) to 33 bites (tortilla chips) – a 6-fold difference! There were also large variations between the number of chews, ranging from 27 chews for mashed potatoes, to 488 chews for tortilla chips. Softer foods such as mashed carrots, lasagna and canned tomatoes were eaten in larger bite sizes with fewer chews per bite, resulting in a much faster eating rate (g/min).

Nestlé scientists concluded that foods consumed in smaller bite sizes which were chewed longer resulted in slower eating rates and higher expected fullness among study volunteers. Based on this, Nestlé scientists formed their next hypothesis – could foods that require more chewing and which stay in the mouth longer promote feelings of fullness, and therefore reduce energy intake?

In a second study, a test meal of steak and gravy, carrots and potatoes was adapted into whole and pureed textures with gravy of high and low flavour intensity. The meal was served to four groups of volunteers to consume ad libitum they were comfortably full. Food intake was measured and compared across each group and meal condition, and the duration of each individual’s mealtime was recorded to enable comparison of eating rates. Volunteers rated their perception of fullness before and after the meal.

Which meal type led to lower food intake? Participants that ate whole vegetables and steak consumed about 10% less than those who ate the mashed vegetables and steak pieces. The difference in gravy taste intensity resulted in a higher intake only with the mashed meal. Overall, the mashed meal was consumed about 20% faster than the whole meal – the equivalent of an extra 10g/minute more of food eaten.

“The evidence from these studies provides new insights into how different foods may impact eating behaviours, such as bite size and chewing time. These, in turn, can also impact feelings of fullness and food intake,” says Dr. Ciarán Forde, Nestlé scientist leading the studies. “Our ultimate goal is to help consumers control their energy intake. With the knowledge gained from these studies, we can make more pleasurable and satisfying meals that promote fullness with fewer calories.”

About Author

mike

mike

Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • October 1, 2019PPMA Total Show
  • October 17, 2019Future Food-Tech
  • November 18, 2019Plastics Caps and Closures Conference 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements