SATIN

Satiety Innovation

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 Obiettivo del progetto (Objective)

'The SATIN project has been devised to develop food products produced by novel food processing that control satiety through modification of food structure. To achieve this the SATIN project will: 1. Integrate advanced technologies to screen novel food structures through in vitro models to isolate and refine products according to their satiating potential. 2. Develop novel food processing technologies that combine active ingredients and change food structure to produce a range of novel satiety enhancing ingredients. 3. Produce finished foods products that pass through safety analysis, early sensory evaluation and consumer testing. 4. Demonstrate the effects of prototype products on biomarkers of satiety and on nutrient bioavailability using in vivo studies and validating new in vivo approaches. 5. Demonstrate the effects of final foods products on within-meal satiation, post-meal satiety and / or reduced appetite and biomarkers of 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 endpoints and commercialise technologies and products. The SATIN consortium consists of 7 SMEs and 4 commercial partners ensuring that advanced technologies developed to process and screen novel food products are applied to the food industry and improve European economic competitiveness. The safety and efficacy of products developed will be rigorously examined by 7 leading international academic research teams ensuring consumers will have new high quality processed foods to help them achieve a balanced diet.'

Introduzione (Teaser)

Appetite control is an important aspect of weight management. An EU-funded project is developing foods that have satiety-enhancing ingredients and assessing whether this is a legitimate approach to weight management.

Descrizione progetto (Article)

The project 'Satiety innovation' (http://www.satin-satiety.eu/ (SATIN)) is developing foods that regulate appetite in three ways: by reducing hunger, accelerating within-meal satiety, and enhancing between-meal satiety. It will accomplish these goals by using advanced technologies to refine and process food according to their satiating potential. The team will then conduct studies to determine the effectiveness and safety of these new foods.

To date, SATIN has developed an in vitro food component screening platform. The platform includes an artificial dynamic gastrointestinal model that simulates digestion and the impact of food on different stages of the process. The team is using the model to determine if natural plant extracts have satiating properties. The model is also being used to determine how food processing affects food ingredients.

Another aspect of the project has been to take foods representative of the normal European diet and modify them with specific processing techniques. Foods include beverages modified by homogenisation and fermentation, and soups modified by restructuring and heat treatment. About 80 prototypes and controls have been assessed, and satiety-enhancing ingredients have been added to many of these.

Using in vivo studies, researchers then examined changes in microbiota, gut function and biomarkers of appetite to validate the in vitro screening platform. Preliminary findings indicate a change in microbiota composition following consumption of the modified diet. A laboratory team is in the process of developing a clinical trials component.

SATIN outcomes have the potential to provide European consumers with a range of foods that have proven effects on appetite suppression. It has developed a model, the satiety cascade, that can be used to develop new products. In addition, the in vitro modelling system paves the way for effective clinical trials.

The hope is that a variety of products will be developed that have satiety-enhancing ingredients. These foods will be part of a satiety-based approach to weight management.