Can quality replace quantity? Pleasure-driven reduction in red meat consumption

Can quality replace quantity? Pleasure-driven reduction in red meat consumption. Speech given at Eurosense

Can quality replace quantity? Pleasure-driven reduction in red meat consumption

With this presentation, we wish to present the innovative perspective of utilising sensory satisfaction as a strategy for replacing food quantity with quality in sustainable food consumption; • the perspective and relevance of working with human constrains instead of against them • the confirmatory evidence and application potential of using sensory satisfaction as a strategy to alter eating behaviour and encourage sustainable food consumption • the results from a research project studying sensory satisfaction for the purpose of reducing red meat consumptio

Sensory Specific Desires. The Role of Sensory Taste Exposure in Desire for Food with a Similar or Different Taste Profile

The present study investigated how the sensory taste profile of a meal altered the subjective desire, wanting and liking of foods with a sweet, salty, sour, bitter, fatty, and spicy sensory profile, respectively. Participants (n = 85) ate a meal with a pronounced sensory taste profile: (1) sweet, (2) salty, or (3) sweet and salty combined. Self-reports of appetite, pleasantness, and sensory specific desires (SSD) were evaluated over the course of the meal using VAS-scales. SSDs were further studied through alterations in liking and desire for food samples with the main sensory profile being sweet (peach), salty (pretzel), sour (green apple), bitter (dark chocolate), fatty (whipped cream), and spicy (chilli nut), respectively. Consumption of food with a pronounced sensory taste profile was found to suppress the desire for food with a similar sensory taste profile, while the desire for different sensory profiles were enhanced or not affected. Further, when exposed to two pronounced tastes within the same meal, suppression of sensory desires was not only specific for the exposure tastes but tended to go beyond the sensory exposure. The findings suggest that taste variation within a meal holds the potential to create more satisfying meals, which can hinder additional desires after a meal and thus, lower additional calorie intake

Possibilities for Maintaining Appetite in Recovering COVID-19 Patients

COVID-19 and sequelae thereof are known to cause chemosensory dysfunction, posing a risk for intake and adequate nutrition for recovery. The overall objective of this study was to investigate the subjective strategies for maintaining appetite applied by patients recovering from COVID-19. The study included 19 in-depth interviews, focusing on patients suffering from long-term effects of COVID-19. The results were analysed using a thematic analysis for qualitative data. Results on strategies for maintaining appetite included four key themes: (1) a focus on well-functioning senses, (2) a focus on familiar foods, (3) a focus on the eating environment, and (4) a focus on post-ingestive well-being. It was found that factors prior to, during and after food intake, as well as the context, could influence desire to eat and pleasure related to food intake. As ageusia and anosmia make characterization of food difficult, being able to recognize and memorize its flavour was important to engage in consumption. Under normal circumstances, the hedonic value of food relies predominantly on the flavour of foods. When suffering from chemosensory dysfunction, shifting focus towards the texture of food, including trigeminal stimulation during consumption, were beneficial for maintaining appetite and food-related pleasure. Furthermore, a focus on the holistic satisfying feelings of choosing healthy food, as well as a focus on other people’s enjoyment during meals were reported to boost well-being around food intake. The study elaborated our understanding of the complex consequences of COVID-19, and can be applied in health promoting initiatives targeted patients recovering from COVID-19

GrOBEat Grass-fed organic beef for sustainable eating

I forskningsprojektet GrOBEat udvikler vi en bæredygtig strategi for den økologiske oksekødsproduktion til fremtidens forbruger, hvor kvalitet erstatter kvantitet

BÆREDYGTIG KØDPRODUKTION FRA ØKOLOGISK MÆLKEPRODUKTION

HVIS VI PRODUCERER MÆLK, PRODUCERER VI OGSÅ KALVE- OG OKSEKØD = BÆREDYGTIG KØDPRODUKTIO

Bæredygtig kødproduktion. Udnyt potentialet hos de økologiske tyrekalve

Sustainable meat production based on beef from the dairy her

Grass-based beef for sustainable eating

At the conference, we will present the innovative perspective taken in the project as well as our first results from the 4-year project in order to demonstrate how we approach “How changes in consumer preferences can facilitate transitions on the production side?”

GRASS-BASED ORGANIC BEEF FOR SUSTAINABLE EATING

The production system (GrOBEat) tested herein with the use of nurse cows and grass-based feed for production of organic rosé veal and young steers can deliver high quality rosé veal and low marbled beef. The products are characterised with intense meat aroma and flavour which could lead to a sensory satisfaction that holds the potential to be used as a strategy to limit intake because the consumers become earlier satisfied