Satin

SATIN – SATiety INnovation was an FP7 project to develop satiety-enhancing ingredients implemented into new food and beverage products using the latest processing innovation techniques. The project established a better understanding of the biological processes in the stomach and links to the brain which makes us feel “full” and also evaluated whether this approach is a viable weight management tool.

The SATIN project aimed 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.

The SATIN project was coordinated by the University of Liverpool and the consortium consists of seven SME’s, four industry and seven academic partners, coming from nine EU Member States.

RTDS was leading the Dissemination and Exploitation work package.