13 February 2015

Food structure and satiety

StrucSat will ensure a more intelligent approach to developing highly palatable foods designed for weight management by understanding how food structure affects satiety and energy homeostasis.

The main scientific aim is to understand how food structure pre and post ingestion affects satiety and energy homeostasis. This multidisciplinary project will bring together a unique set of skills to address some of our society’s most pressing diet related health problems, such as obesity and creating energy rich foods for the elderly.

Expected results from the project include development of iso-energetic model foods from well-characterized ingredients with a wide range of structural and textural properties as well as a defined process history. Iso-energetic model foods will serve as a useful tool in future studies on satiety or e.g. for patients with conditions such as irritable bowel syndrome.

Strategic business

Health aspects of food is a fundamental and strategic part of the business of both industrial cooperative partners in StrucSat – DuPont and Arla Foods Ingredients – through development and sales of both bioactive ingredients and ingredients enabling creation of specific food structures and textures, e.g. emulsifiers, hydrocolloids and gelling agents.

Creating new knowledge about the relation between food structure and satiety will enable the development of new food product solutions and new ingredients for the food industry, allowing consumers e.g. new and healthier ways of weight management.

Design of novel food products and food ingredients will be possible based on documented variations in the structure, texture and processing history of food products and how these affect satiety and energy uptake.

Products designed for weight management or targeted for e.g. the elderly are expected within 7–10 years based on the results from the StrucSat project.

Original title: How food structure affects satiety – StrucSat

Start date: January 2014

End date: December 2018

Grant donor: The Danish Council for Strategic Research

FOOD grant: 9,265,000 DKK

Total budget: 23,758,000 DKK