Taking the biscuit - in the name of science

Taking the biscuit - in the name of science

Biscuit lovers are required to help scientists from the University of Aberdeen Rowett Institute discover if higher protein versions of the sweet snacks are acceptable to our taste buds.

Members of the public aged 40 and over are invited to volunteer to sample five different biscuits, and give them a rating.

Volunteers who have food allergies or are vegan will be unable to take part in the taste tests.

Professor Alexandra Johnstone who is leading the study, commented: “It may seem like a really simple concept, but we really do need members of the public to come to the Rowett to taste some samples and let us know what they think!

“We are really keen to support future production of higher protein products in order to promote healthy ageing by supporting protein intake to prevent sarcopenia (loss of muscle mass). However, there is absolutely no point in us developing snacks that are healthier but that the majority of people would not find palatable. So we are asking for volunteers to come along and let us know how they rate our biscuits!”

This work is part of a partnership grant ‘Protein 4 Life’ between five academic centres and the food industry -  the biscuits that volunteers will taste have been created by scientists and nutritionists at the Rowett Institute and produced at Campden BRI Food and Drink Innovation centre in England.

Anyone who would like to sign up to take part, or would like more information should visit https://www.abdn.ac.uk/rowett/volunteer/taking_the_biscuit.php

Author
Laura Graham

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