Knowledge Based Bio-Economy


Satiety innovation (Food processing)

Project acronym: SATIN

Title of project: Satiety innovation

Research area: Food Processing

Contract No: 289800

EU contribution: €5 992 880

Start date: January 2012

Duration: 60 months

Status: on-going

Why do some foods fill us up quicker than others? Food experts understood that flavour, texture and visual appeal of foods contribute to the sensation of being "full". The SATIN research project is identifying which ingredients and which processing methods for several food components (proteins, carbohydrates, fats) and categories (bread, fish, dairy etc.) accelerate satiation, suppress appetite and extend satiety until hunger appears again. Satiety-enhancing foods can help with energy intake and weight control.

To do this, the project is employing novel food processing methods to modify food structure, resulting in functional foods for weight management. SATIN's goal is to produce and help commercialise finished products with well-characterised biomarkers for appetite and nutrient bioavailability. It will also determine whether a diet containing satiety-enhancing products is a legitimate approach to weight management.

The SATIN partners have eight objectives:

  1. Integrate advanced technologies to screen novel food structures through in vitro models and isolate and refine products according to their satiating potential.
  2. Develop novel food processing technologies that combine active ingredients and changes in food structure to produce a range of novel satiety-enhancing ingredients.
  3. Produce finished food products that pass safety analysis, early sensory evaluation and consumer testing.
  4. Demonstrate the effects of prototype products on biomarkers for satiety and nutrient bioavailability using in vivo studies, and validate new in vivo approaches.
  5. Demonstrate the effects of final food products on within-meal satiation, post-meal satiety and/or reduced appetite using biomarkers for satiety.
  6. Demonstrate the enduring effects of individual food products on satiety and their potential to induce weight loss.
  7. Demonstrate the long-term consumer and health benefits of adhering to a diet containing satiety-enhancing products.
  8. Validate health claim end-points and commercialisation opportunities.

The worldwide prevalence of obesity nearly doubled between 1980 and 2008. According to country estimates for 2008, over 50% of both men and women in the WHO European Region were overweight, and roughly 23% of women and 20% of men were obese (source: WHO).

The European consumer lacks a range of functional foods with proven effects on appetite expression. The SATIN partners are addressing this with new products that target key appetitive processes, to produce beneficial reductions in hunger and meal size and increase within-meal satiation and post meal satiety. Such products include breakfast items, snacks, beverages, and meal items to ensure satiety enhancing options are developed for most eating occasions.

The involvement of industry and SME partners gives SATIN access to a wide portfolio of ingredients, processing techniques, product expertise, and the necessary sensory and consumer science to develop this portfolio of products. To date, considerable progress has been made in developing products, some of which may reach the market during the project and others after.

Through the development of healthier foods, with added functional benefits, SATIN will make an important contribution to the reformulation of European consumers' diets to promote health.

Website of project:

Coordinator: Jason Halford,

Organisation: The University of Liverpool, UK,