Project Overview

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 dedicated to identify which ingredients and processing methods of 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.

SATIN – SATiety INnovation is a five year, €6 Mill. EU funded project which aims to develop new food products using the latest processing innovation techniques.  Exploiting better understanding of the biological processes in the stomach and the brain that underpin what makes us feel “full”, the project will evaluate whether this approach is a viable weight management tool.

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).
SATIN represents a consortium of 18 academic and industrial partners from 9 European countries including leading research institutes, large companies and small and medium sized enterprises in the food and retail industry which specialise in novel food formulation, and production.