Food science and behavior are intimately connected. One critical but often overlooked facet of this connection is food texture and its substantial impact on eating behavior and energy intake.

Food texture encompasses characteristics such as hardness and structure. It categorizes food into liquids, semi-solids, and solids, each with a wide range of textures—from dry and crispy to elastic and more substantial. This classification deeply affects how we consume food. The time it takes to chew and swallow a food item can vary greatly based on its texture.

Different textures can also influence the speed at which satiety signals are triggered. Eating rate is a highly individual trait, stable over time, and consistent across different contexts. Some people are naturally slower eaters, while others consume food quickly. This variance can have significant implications for energy intake and body weight.

In this episode, Dr. Marlou Lasschuijt, an assistant professor in the Sensory Science and Eating Behaviour group at Wageningen University, discusses the above topics and their implications.

Links:

Subscribe to Sigma Nutrition Premium (for study notes and transcripts)
Go to episode page
The Restructure Project
Receive our free weekly email: the Sigma Synopsis

Timestamps:

00:14 Introduction
00:47 Dr. Lasschuijt’s Research Focus
04:23 Understanding Food Texture and Eating Behavior
06:37 Impact of Food Texture on Satiation and Eating Rate
16:55 Applications and Innovations in Food Science
18:31 Unanswered Questions
25:34 Practical Recommendations
27:00 Current and Upcoming Research Projects

Episode 611: Employment trends vs EVs not being as cheap to run as you’d think…#WeAskWatson