The demand from consumers for high protein products continues (Canadean). But what are the sustainable alternative ingredients for high satiety foods that can help with appetite control, prevent over-eating and aid weight management? This session will bring together leading experts to explore innovative ways to develop new foods and examine a new generation of ingredients which are shaping the future of satiety enhancing foods.

Chair: Dr Glenys Jones, Communications Manager, Association for Nutrition

15.40 - 16.00

Dried fruit and appetite – the psychology of snacking (hedonic eating) in relation to obesity

Professor Graham Finlayson, Chair in Psychobiology, School of Psychology, University of Leeds

16.00 - 16.20

The future for dietary fibre and appetite control

Dr Kavita Karnik, M.Med.Sci., PhD, VP, Global Nutrition and Open Innovation, Tate & Lyle

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16.20 - 16.40

Protein snackification: the role of snacking on appetite control

Professor Alex Johnstone, Senior Research Fellow, Rowett Institute, University of Aberdeen

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16.40 - 17.00

Latest insight into the use of meal replacements to curb appetite and manage body weight

Professor Marion Flechtner -Mors, Professor of Nutritional Science, Senior Researcher, University Hospital of Ulm, on behalf of Herbalife Nutrition


back to the future for satiety enhancing foods

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