Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 402534
Title Successful development of satiety enhancing food products: towards a multidisciplinary agenda of research challenges
Author(s) Kleef, E. van; Trijp, J.C.M. van; Borne, J.J.G.C. van den; Zondervan, C.
Source Critical Reviews in Food Science and Nutrition 52 (2012)7. - ISSN 1040-8398 - p. 611 - 628.
DOI https://doi.org/10.1080/10408398.2010.504901
Department(s) Marketing and Consumer Behaviour
Animal Nutrition
Fresh, Food & Chains
WASS
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) sensory-specific satiety - glucagon-like peptide-1 - energy-intake - portion size - functional foods - dietary fiber - weight management - low-fat - consumption volume - metabolic syndrome
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 (1) change food composition to develop stronger physiological satiation and satiety signals, (2) anticipate and build on smart external stimuli at moment of purchase and consumption, and (3) improve palatability and acceptance of satiety enhanced foods. Key research challenges in achieving those routes in the field of nutrition, food technology, consumer, marketing and communication are outlined
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