Successful Development of Satiety Enhancing Food Products: Towards a Multidisciplinary Agenda of Research Challenges

• Published in: Critical reviews in food science and nutrition Vol. 52; no. 7; pp. 611 - 628
• Main Authors: Van Kleef, E, Van Trijp, J.C.M, Van Den Borne, J.J.G.C, Zondervan, C
• Format: Journal Article
• Language: English
• Published: Philadelphia, PA Taylor & Francis Group 01-01-2012; Taylor & Francis; Taylor & Francis Ltd
• Subjects: Animals; Appetite; behavior; Biological and medical sciences; Biomedical Research - trends; consumption volume; dietary fiber; energy intake; European Union; Feeding. Feeding behavior; food choices; food composition; Food industries; Food Labeling; Food Preferences; Food products; Food quality; Food science; food technology; Food Technology - trends; Food, Formulated - analysis; foods; functional foods; Fundamental and applied biological sciences. Psychology; glucagon-like peptide-1; Health Promotion; Humans; Interdisciplinary Communication; low-fat; marketing; metabolic syndrome; Nutrition; Nutritional Sciences - trends; Obesity; Obesity - diet therapy; Obesity - prevention & control; Overweight - diet therapy; Overweight - prevention & control; palatability; people; portion size; product development; satiation; Satiety; Satiety Response; sensory-specific satiety; Vertebrates: anatomy and physiology, studies on body, several organs or systems; weight management; Obesity; Nutrition disorder; Development; Satiety; appetite; Research; behavior; Nutritional status; satiation; Food
• ISSN: 1549-7852; 1040-8398; 1549-7852
• DOI: 10.1080/10408398.2010.504901

In the context of increasing prevalence of overweight and obesity in societies worldwide, enhancing the satiating capacity of foods may help people control their energy intake and weight. This requires an integrated approach between various food-related disciplines. By structuring this approach around the new product development process, this paper aims to present the contours of such an integrative approach by going through the current state of the art around satiety enhancing foods. It portrays actual food choice as the end result of a complex interaction between internal satiety signals, other food benefits, and environmental cues. Three interrelated routes to satiating enhancement are to change the food composition to develop stronger physiological satiation and satiety signals, anticipate and build on smart external stimuli at the moment of purchase and consumption, and improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving these routes in the field of nutrition, food technology, consumer, marketing, and communication are outlined.