NCT07592949

Brief Summary

To analyse texturally altered crisp products that exhibit variations in hardness and thickness. The aim is to generate knowledge on how these properties influence eating behaviour (number of chews, rate of consumption, etc.), sensory and liking ratings in a fixed-portion laboratory setting. To assess whether reducing rate of consumption will maintain consumer acceptability,

Trial Health

63
Monitor

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment
26

participants targeted

Target at below P25 for not_applicable

Timeline
4mo left

Started May 2026

Shorter than P25 for not_applicable

Geographic Reach
1 country

1 active site

Status
not yet recruiting

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

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Study Timeline

Key milestones and dates

Study Progress9%
May 2026Aug 2026

First Submitted

Initial submission to the registry

May 2, 2026

Completed
11 days until next milestone

Study Start

First participant enrolled

May 13, 2026

Completed
5 days until next milestone

First Posted

Study publicly available on registry

May 18, 2026

Completed
3 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

August 30, 2026

Expected
Same day until next milestone

Study Completion

Last participant's last visit for all outcomes

August 30, 2026

Last Updated

May 18, 2026

Status Verified

May 1, 2026

Enrollment Period

4 months

First QC Date

May 2, 2026

Last Update Submit

May 11, 2026

Conditions

Sensory

Keywords

snackcrispchippotatochewing

Outcome Measures

Primary Outcomes (1)

  • Eating rate

    Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.

    Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample

Secondary Outcomes (4)

  • Participant responses to texture

    Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample

  • Appetite: Hunger

    Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later

  • Appetite: Fullness

    Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later

  • Appetite: Desire to eat

    Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later

Other Outcomes (1)

  • Video recording of eating behavior

    Day 1, during consumption of each fixed-portion product sample; approximately 1 minute per sample

Study Arms (5)

Pilot Plant control crisp

EXPERIMENTAL

3 baked potato crisps (same content as standard recipe) produced in lab pilot plant

Other: Snack food

Thin crispy

EXPERIMENTAL

3 baked potato crisps

Other: Snack food

Thin hard

EXPERIMENTAL

3 baked potato crisps

Other: Snack food

Thick crispy

EXPERIMENTAL

3 baked potato crisps

Other: Snack food

Thick hard

EXPERIMENTAL

3 baked potato crisps

Other: Snack food

Interventions

Snack foodOTHER

Potato crisps, all with identical salted seasoning

Pilot Plant control crispThick crispyThick hardThin crispyThin hard

Eligibility Criteria

Age18 Years - 50 Years
Sexall
Healthy VolunteersYes
Age GroupsAdult (18-64)

You may qualify if:

  • to 50 years of age
  • Regular crisp consumer (e.g. at least two to three times a month or more)
  • Provide informed consent

You may not qualify if:

  • Those who are on a restricted diet due to weight loss or maintenance purposes
  • Have abnormal eating speeds (tested via the carrot test)
  • Smoke or vape
  • Being pregnant or breastfeeding
  • Very high exercise loads that may influence appetite
  • Allergy or intolerance to any of the product ingredients

Contact the study team to confirm eligibility.

Sponsors & Collaborators

Study Sites (1)

Nottingham Trent University

Clifton, Nottingham, NG11 8NS, United Kingdom

Location

MeSH Terms

Interventions

Snacks

Intervention Hierarchy (Ancestors)

MealsFoodDiet, Food, and NutritionPhysiological PhenomenaFood and Beverages

Study Officials

  • David Clayton, PhD

    University of Leicester

    PRINCIPAL INVESTIGATOR

Central Study Contacts

David Clayton, PhD

CONTACT

01223 762322david.clayton@leicester.ac.uk

Study Design

Study Type
interventional
Phase
not applicable
Allocation
RANDOMIZED
Masking
QUADRUPLE
Who Masked
PARTICIPANT, CARE PROVIDER, INVESTIGATOR, OUTCOMES ASSESSOR
Purpose
BASIC SCIENCE
Intervention Model
CROSSOVER
Sponsor Type
INDUSTRY
Responsible Party
SPONSOR

Study Record Dates

First Submitted

May 2, 2026

First Posted

May 18, 2026

Study Start

May 13, 2026

Primary Completion (Estimated)

August 30, 2026

Study Completion (Estimated)

August 30, 2026

Last Updated

May 18, 2026

Record last verified: 2026-05

Data Sharing

IPD Sharing
Will not share

Locations

GB(1)