Satiety Control Through Food Structures Made by Novel Processing:Generating Novel Food Structures to Aid Consumer Weight Management

Authors: J.C.G. Halford (University of Liverpool, UK), M. Kellerhals (Coca Cola Europe, Belgium), G. Finlayson (University of Leeds, UK) on behalf of the SATIN consortium

Workplace, city and country: Coordinator based at University of Liverpool (UK), Kissileff Laboratory, Department of Psychological Sciences. Other EU project partners from UK, Belgium, Spain, Denmark, Netherlands, Austria, Sweden

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The SATIN consortium aims to develop novel food products for European consumers through processing innovation that will enhance satiety and help to achieve a balanced diet.

The multidisciplinary collaboration is developing food products that help regulate food intake by accelerating satiation during a meal, enhancing satiety and/or reducing appetite through novel processing methods and validating these products in human trials by examining key biomarkers, nutrient availability and behaviour.

In the first phase industry and SME partners developed novel food processing technologies combining optimised food structures and active ingredients to enhance satiation / satiety.  The likely impact of these foods have been assessed using in vitro modelling of the gastrointestintal tract using dynamic gut models and automated screening assays comprising of GI chemosensory and hormone secretion pathways.  The in vitro work is being validated in in vivo studies of biomarkers of appetite, including the effects of foods on gut microbiota.

In the second phase academic partners will examine the effects of the foods developed in gold standard studies of appetite control and weight management to substantiate individual product health claims and indentify consumer benefits of satiety beyond weight management.  The final step is a large scale intervention to test a satiety approach to weight management.

After 18 months the results from phase one are: •Enhanced understanding of satiating ingredients and processing technologies •An upgraded SHIME® model (artificial gut simulator)•First promising results from in vivo validation weight management studies •First meat, fish, dairy, bread, vegetable, fruit and beverage products with enhanced satiating effects •Some of these are already undergoing further in vitro and in vivo testing to select products entering clinical testing in phase 2•The best performing of these will progress to individual appetite control and weight management trials prior to the large scale satiety intervention

The key goal of SATIN is to develop products ready to commercialise with validated health claims and proven consumer benefits. With the validation of an in vitro model and the development of specific foods the first stage of the project is near completion. Further in vitro and in vivo work will select the products entering early clinical trials.

Some of these products will enter gold standard trials to substantiate their health benefits (appetite and weight control claims). However, the notion of a diet containing satiety enhancing products being a legitimate approach to weight management will also be determined. SATIN will play an important contribution to the reformulation of the diet of European consumers to promote health.

Keywords:Satiation, satiety, obesity, appetite control, weight management, novel food processing, EU project, KBBE, Satin

Funded by the 7th Framework Programme of the European Union, FP7 – Knowledge Based Bio-Economy, Collaborative Project, Grant agreement number: 289800 KBBE.2011.2.3-04: Satiety control through food structures made by novel processing - Food, Agriculture and Fisheries, and Biotechnology

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