Understanding consumer choice drivers and eating behaviour to achieve sustainable food and nutrition security

Strategic Vision

Efficacious products coupled with clear and effective guidance can help consumers with appetite control and energy balance.

Background

In light of the increasing burden of obesity and chronic diseases on public health, it is important to understand the various factors that impact satiety and energy balance and how and why consumers choose certain foods over others.
This will enable to:

  • learn how to help consumers move towards healthier diets;
  • provide guidance for optimised methodologies to assess the impact of those factors on measures of satiety;
  • this task force results of the merge of two main topics (consumer behaviour and energy balance). The scientific strategy of this task force will be further shaped with the participation of key stakeholders in 2020.

Objectives

  • Evaluate the scientific underpinning for routes to achieve better appetite control and improved energy balance.
  • Assess most appropriate methods for studying consumer choice and eating behaviour and enable in-depth understanding of consumer behaviour and the factors that affect such factors.
  • Bridge t he gaps in our current scientific understanding, in order to improve the current guidelines for research and ultimately food formulations.

Achieved Results

The results of the systematic review of the evidence for sustained efficacy of dietary interventions for reducing appetite or energy intake, published in Obesity Reviews (Halford et al., 2018) were presented at the 26th European Congress on Obesity (ECO2019).

Scientific Impact

  • The task force regularly publishes systematic reviews in high impact factor journals: e.g. Rogers et al., 2016 on low-calorie sweeteners on body weight control (already cited 160 times); Poutanen et al., 2017 on dietary fibre an appetite/energy intake (already cited 19 times).
  • The latest publication ‘Risk/Benefit Communication About Food – A Systematic Review of the Literature’ (Frewer et al., 2015) has been cited more than 40 times.
  • The work of the task force is regularly disseminated at major international conferences.

For more detailed information, please contact Lucie Geurts at lgeurts@ilsieurope.be or Toula Aslanidis at taslanidis@ilsieurope.be.

Task Force Members

Expert Groups

Expert Group ‘Identifying Key Food Physical Characteristics and Sensory Attributes that Improve Satiety Responses to Food’

Background & Objectives

Satiety is impacted by many food physico-chemical characteristics and sensory attributes, which are often inter-related. These parameters are also main drivers of food appreciation, which itself can influence satiety (and more globally satisfaction). To date, there has been no comprehensive review of the (combined) effects of these complementary factors on satiety.

The aim of the activity is to identify key food physical characteristics and sensory attributes that improve satiety taking into account food appreciation.

The key challenge is to integrate the 3 following inter-related dimensions: physical characteristics/sensory
attributes of food, food appreciation, and satiety.

Output

This activity will publish a systematic review allowing a better understanding of the links between the characteristics of a food, liking and satiety.

This will help the food industry provide healthier i.e. more satiating foods without degrading their palatability so that they are accepted by consumers. This should in turn help consumers reduce their passive overeating and control their weight better.

Expert Group Members

Expert Group ‘Identifying Key Food Physical Characteristics and Sensory Attributes that Improve Satiety Responses to Food’

Publications

All Publications

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