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The Mouth-Gut-Brain model: An interdisciplinary approach to facilitate reformulation of reduced fat products

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posted on 2023-06-09, 18:20 authored by Martin YeomansMartin Yeomans, X Zhou, P Wilde, A Thomas, B Linter, A Beri, J A Lovegrove, C M Williams, L Methven
The food industry faces the difficult challenge of reformulating many of their products to meet increasingly stringent targets to reduce energy density by adjusting fat and sugar levels. However, reducing fat in products raises multiple risks for consumer satisfaction because of the consequent effects on both the multimodal sensory experience of the product and the extent to which satiety post-ingestion meets expected satiety. Recognising that this complex problem requires an interdisciplinary approach, the Mouth-Gut-Brain project brought together academic expertise in food and sensory science, the psychology of appetite and the biophysics of food microstructure, with the support of seven industry partners, to develop novel, innovative approaches to enable successful reformulation of fat in a snack context. The project recognised the multifaceted nature of fat perception, and how it affects the psychological and physiological responses to consumption and ingestion. The outcomes of the research programme, comprising the characterisation of sensory and satiety responses of volunteers in the context of two novel fat-reduced snack products, will be published over the next year and will help inform future novel approaches to fat reduction.

History

Publication status

  • Published

File Version

  • Accepted version

Journal

Nutrition Bulletin

ISSN

1471-9827

Publisher

Wiley

Issue

3

Volume

44

Page range

241-248

Department affiliated with

  • Psychology Publications

Full text available

  • Yes

Peer reviewed?

  • Yes

Legacy Posted Date

2019-07-09

First Open Access (FOA) Date

2020-08-23

First Compliant Deposit (FCD) Date

2019-07-08

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