Not yet recruitingNAINTERVENTIONAL

Impact of Crisp Hardness and Thickness on Eating Behaviour

Have you ever wondered why some crisps disappear so quickly? This study is exploring how the crunchiness ("hardness") and thickness of crisps change the way we eat them. Researchers will be looking at things like how many times people chew, how fast they eat, and how much they enjoy different crisp samples. The main goal is to understand if making crisps that take a bit longer to eat can still be tasty and satisfying. This could help us learn more about how food textures influence our eating habits.

At a glance

Status

Not yet recruiting

Phase

Sponsor

PepsiCo Global R&D

Enrolment target

Start

13 May 2026

Estimated completion

30 Aug 2026

Sensory

What is this study about?

This research is looking into something many of us enjoy: crisps! Specifically, it's investigating how different features of crisps, like how hard or crunchy they are and how thick they're cut, affect how we eat them. Think about it – some crisps you might munch through really quickly, while others might take a bit more time to chew.

The scientists want to understand if these differences in crisp texture change things like how many times you chew, how fast you eat a portion, and overall how much you like the crisps. They'll be giving people set amounts of crisps in a lab setting to see these effects clearly. It's all about gathering information on how certain food qualities influence our eating behaviour and enjoyment.

Ultimately, a big question they're asking is whether crisps designed to take a bit longer to eat can still be just as enjoyable for the person eating them. This type of research helps us understand more about our relationship with food and could even lead to insights about healthier eating habits in the future.

Key takeaways

Exploring how crisp crunchiness and thickness affect eating.
Aimed at understanding eating speed and enjoyment of crisps.
Participants will eat different crisps in a lab setting.
Could help understand how food textures influence eating habits.
Simple, single-visit study with no medical interventions.
Participation is low risk and helps scientific research.

Who may be eligible?

To join this study, you need to be aged between 18 and 50 years old. You should also be someone who enjoys crisps regularly, meaning you eat them at least two to three times a month or more often. All participants must agree to take part after understanding what the study involves.

There are some reasons why you might not be able to join. For example, if you're on a special diet to lose or maintain your weight, or if you naturally eat very quickly (which will be checked by the researchers). It's also not suitable if you smoke, vape, are pregnant or breastfeeding, or do a lot of intense exercise that might change your appetite. Lastly, you can't join if you have any allergies or intolerances to typical crisp ingredients.

Could this study suit you?

Answer these quick questions to see if you may be eligible. This is a guide only — the research team makes the final call.

Are you between 18 and 50 years old?
Do you eat crisps at least 2-3 times a month?
Are you not on a diet for weight loss or maintenance?
Are you not pregnant or breastfeeding?
Do you not smoke or vape?
Do you have no allergies to crisp ingredients?

Answer every question to see your result.

What does participation involve?

This study doesn't involve any medical treatments or taking new medications. Instead, you'll be asked to come to a laboratory setting. During your visit, you'll be given different types of crisp products, which will vary in how crunchy and thick they are. You'll eat these crisps while researchers observe and record your eating behaviour, such as how many times you chew or how quickly you eat them. You'll also be asked to rate how much you liked the crisps and how they tasted and felt. The study will likely involve a single visit and the exact duration of your participation will be explained to you before you agree to take part.

Potential risks and benefits

Taking part in this study is generally considered very low risk, as it simply involves eating crisps in a controlled setting. There are no known medical risks associated with eating these food products, assuming you don't have any allergies to the ingredients. The potential benefit is contributing to our scientific understanding of how food texture influences eating behaviour, which could lead to wider benefits in understanding healthy eating. Remember, you can choose to leave the study at any time, for any reason, without it affecting your care or your rights.

Locations (1)

Some site locations are approximate. We're improving this — please verify with the trial team before travelling.

Nottingham Trent University
Verified postcode
Clifton, United Kingdom

Common questions

What kind of crisps will I be eating?

You'll be eating different crisp products that have been made to vary in how crunchy and thick they are.

How long will the study take?

The study involves a single visit to a laboratory. The exact length of this visit will be explained to you before you start.

Will I have to eat a lot of crisps?

You will be given fixed portions of crisps. The researchers will observe your eating behaviour with these portions.

Is this study looking for health benefits?

The study aims to understand how crisp features affect eating behaviour and enjoyment. It's not directly looking for immediate health benefits for participants, but the knowledge gained could contribute to broader understanding of diet.

Can I still join if I have food allergies?

No, if you have any allergies or intolerances to crisp ingredients, you would not be able to take part.

How to find out more

David Clayton, PhD

david.clayton@leicester.ac.uk 01223 762322 Official trial record

Always speak to your GP or specialist before deciding to take part in a study.