A multimethod exploration of texture perception, and its implications on preferences, satiety, and processed food consumption in different consumer segments

Sammendrag

Food texture is a key sensory property that influences how food is perceived and consumed. Texture perception involves decoding the physical structure of food through oral sensations, shaping expectations and experiences during eating. It affects acceptance and rejection, food choices, and influences oral processing and satiety regulation, making it an essential factor in dietary behaviour and energy intake. Food processing often alters texture, making foods easier to chew and swallow, which can speed eating and reduce sensory exposure, potentially increasing energy intake. This work focused on understanding two dimensions of texture perception and their links to preferences, eating behaviour, and satiety: behavioural sensitivity, reflecting individual responses to textural variation, and oral tactile sensitivity, the ability to detect structural properties in the mouth. The first study explored behavioural sensitivity to texture using a behavioural-questionnaire and segmenting consumers into two profiles: Texture Explorers, open to varied and complex textures, and Texture Picky, preferring smooth and uniform textures. These profiles differed in eating styles, food choice motives, and reported intake of highly processed foods. The second study complemented the behavioural questionnaire with oral tactile sensitivity assessments and evaluations of bread samples varying in texture and processing level. Findings indicated associations of sensitivity to texture with satiety regulation and portion control. Texture Explorers tended to integrate hunger and satiety cues when determining portion size, while Texture Picky participants relied primarily on liking and external cues. The third study integrated taste sensitivity assessment and further product evaluation with yoghurt samples and visual tasks. Individuals open to texture diversity preferred thicker yoghurts with added particles, rated them as more satiating, and used a richer sensory vocabulary, while those favouring uniform textures preferred smooth samples and displayed lower sensory engagement. Overall, behavioural sensitivity to texture emerged as a reliable predictor of food-related decisions, while oral tactile sensitivity played a smaller role. These findings position texture perception as a multidimensional trait that interacts with food preferences and satiety regulation, offering valuable insights for public health and product development. Designing foods with more varied textures could help slow eating, enhance satiety, and reduce reliance on highly processed options. This work highlights the potential of texture-based strategies for promoting healthier eating patterns and calls for future research to refine these approaches and explore cultural differences.