Hosted by the School of Psychological Science

Abstract: Dietary variety has been used as a key indicator of diet quality. However, variety has also consistently been shown to increase food intake. When applied to low energy density, nutrient-dense foods this ‘variety effect’ can be beneficial but when applied to high energy density, low nutrient-dense foods, there is a risk of over-consumption. Across a number of studies, we have shown that the variety effect is anticipated in meal planning, is a robust driver of food intake with a small to medium pooled effect size, is evident at the population-level and is a concept recognised by consumers but only when prompted. Our most recent work has used our theoretical understanding of the variety effect to investigate, for the first time, ‘multi-component food-items’ and eating behaviour. Multi-component food items (MCFI) are single food products with sensorially distinguishable components (e.g., chocolate chip cookies) that are brought together via processing. Despite their apparent ubiquity and a sizable research literature on the formulation of such products, there is little research on MCFI and eating behaviour. This is likely due to the methodological challenges of identifying MCFI test foods alongside suitable control foods. With an inter-disciplinary team which included a food technologist and access to a pilot plant, we developed sweet and savoury isocaloric test food sets and conducted a proof-of-concept intake study. In line with our hypothesis, results suggested greater intake of MCFI foods compared to controls. Future funded work will include a fully powered, pre-registered intake study and investigation of the possibility of harnessing MCFI effects for food reformulation that contributes to a healthy and sustainable food environment.

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