SATIN – SATiety INnovation is a five year, €6 million 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 SATIN consortium consists of seven SMEs (small and medium-sized enterprises), four major industry partners (including Cargill) and seven academic partners. The project is coordinated by the University of Liverpool.
In the first phase, the industry and SME partners developed novel food processing technologies combining optimised food structures and active ingredients to enhance satiation / satiety. The likely impact of these foods were assessed using in vitro modelling of the gastrointestinal (GI) tract using dynamic gut models and automated screening assays comprising of GI chemosensory and hormone secretion pathways. In collaboration with the academic partners, the in vitro work has been validated in in vivo studies of biomarkers of appetite, including the effects of foods on gut microbiota.
In the second phase of SATIN, the academic partners will examine the effects of these individuals’ foods in gold standard studies of appetite control and weight management. These studies will not only substantiate individual product health claims but also identify and characterise consumer benefits of satiety beyond weight management. Using foods from these studies and other products taken from the market, SATIN will then examine if a large scale intervention using a satiety based approach is an effective weight management strategy. Through these second phase studies SATIN hopes to inform the regulatory environment.