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

Background

The evolving field of sensory science helps to bring insights on consumer food choice and how to bring consumers towards healthier eating habits.

Objectives

  • Assess the most appropriate methods for studying sensory aspects influencing consumer choice and eating behaviour.
  • Bridge the gaps in our current scientific understanding of consumer behaviour, in order to improve the current guidelines and ultimately food formulations.

Impact

Understanding sensory science driving consumer choice would favour adoption of heathy and sustainable eating habits.

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

Task Force Members

To be determined

Expert Groups

Identifying Key Food Physical Characteristics and Sensory Attributes that Improve Satiety Responses to Food on Microbiota and its Metabolites

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 interrelated 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 well received by consumers. This should in turn help consumers reduce their passive overeating and control their weight better.

Expert Group Members

Identifying Key Food Physical Characteristics and Sensory Attributes that Improve Satiety Responses to Food on Microbiota and its Metabolites

Publications

Filter

Journal Articles

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