Format

Send to

Choose Destination
See comment in PubMed Commons below
Crit Rev Food Sci Nutr. 2012;52(7):611-28. doi: 10.1080/10408398.2010.504901.

Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges.

Author information

1
Wageningen University, Marketing & Consumer Behaviour Group, Wageningen, The Netherlands. ellen.vankleef@wur.nl

Abstract

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.

PMID:
22530713
PMCID:
PMC3662086
DOI:
10.1080/10408398.2010.504901
[Indexed for MEDLINE]
Free PMC Article
PubMed Commons home

PubMed Commons

0 comments
How to join PubMed Commons

    Supplemental Content

    Full text links

    Icon for Taylor & Francis Icon for PubMed Central
    Loading ...
    Support Center