Recent findings suggest that the speed of eating has a large influence on meal size and determines the energy we consume. Similarly, faster eating has been suggested as an important factor that mediates energy intake from highly processed foods. The relationship between food texture, speed of eating and how much we eat (energy intake) is not yet fully understood.
The "RESTRUCTURE" Project will undertake a randomized controlled feeding trial (RCT) to test the role of food texture in moderating sustained differences in energy intake from diets high in processed food. The RCT seeks to demonstrate some of the causal mechanisms by which a foods sensory properties may promote increased energy intake. A second objective of the RESTRUCTURE project is to research and develop evidence-based food design principles to moderate energy intake. The findings of the project will help to inform food design guidelines on how to apply food texture to better moderate food intake.