SensoryNCT07592949
Impact of Crisp Hardness and Thickness on Eating Behaviour
A study testing Snack food in people with Sensory, run by PepsiCo Global R&D at 1 site in United Kingdom.
Trial 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. Read more about this study
- Who is it for?
- Ages 18 to 50 yearsHealthy volunteers can take part
- Conditions the study is for
- Sensory
- What is being tested?
- Snack food
- Could I receive a placebo?
- No, everyone receives an active treatment
- How many people
- 23 participants
- Where
- 1 siteUnited Kingdom
- Study dates
- 13 May 2026to 3 Jul 2026
- Phase
- Interventional
- Are there results?
- None posted in the registry
Key requirements
Who can take part, as listed by the sponsor. Only the study team can confirm whether you are eligible, so take this list to your doctor.
- Ages 18 to 50 years
- All sexes
- Healthy volunteers accepted
- Adult
Who may be able to join
- 18 to 50 years of age
- Regular crisp consumer (e.g. at least two to three times a month or more)
- Provide informed consent
Who cannot join
- 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
Trial locations and contacts
1 site in 1 country.
United Kingdom1 site
Nottingham Trent University
Clifton, Nottingham, NG11 8NS
About this study
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,
- Conditions
- Sensory
- Being tested
- Snack food
- Keywords
- snack, crisp, chip, potato, chewing
What participants receive
What participants receive. In a randomised study each person is assigned to one group by chance.
Snack foodOther
Potato crisps, all with identical salted seasoning
| Study group | Role | What they receive |
|---|---|---|
| Pilot Plant control crisp | Experimental | 3 baked potato crisps (same content as standard recipe) produced in lab pilot plant Receives: Other: Snack food |
| Thin crispy | Experimental | 3 baked potato crisps Receives: Other: Snack food |
| Thin hard | Experimental | 3 baked potato crisps Receives: Other: Snack food |
| Thick crispy | Experimental | 3 baked potato crisps Receives: Other: Snack food |
| Thick hard | Experimental | 3 baked potato crisps Receives: Other: Snack food |
What is being measured
The primary outcome is the main question the study is designed to answer.
Eating rate
Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.
Measured: 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
Rating of perceived texture attributes (dryness, hardness, chewiness, flavour intensity, crunchiness, oiliness, aftertaste) using a 0-100 visual analogue scale, and overall liking) with written anchors tailored to the question. Higher scores reflect a greater subjective feeling of the variable being measured.
Measured: Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample
Appetite: Hunger
Rating of hunger using a 0-100 visual analogue scale
Measured: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Appetite: Fullness
Rating of fullness using a 0-100 visual analogue scale
Measured: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Appetite: Desire to eat
Rating of desire to eat using a 0-100 visual analogue scale
Measured: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Timeline
From the start of the study to its completion; the mark is today. Estimated dates are the sponsor’s plan.
- First posted18 May 2026
- Study start13 May 2026
- Primary completion3 Jul 2026
- Study completion3 Jul 2026
Resources
- Official record on ClinicalTrials.govThe registry entry this page is built from, with its full change history.
- Other trials for SensoryStudies of the same condition, open and under way.
- What the trial phases meanHow a treatment moves from first tests in people to approval.
More details
For doctors and researchers: how the study is designed, who runs it, and its registry IDs.
Study design
- Study type
- Interventional
- Phase
- Phase N/A
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Quadruple blind
- Who is masked
- Participant, Care provider, Investigator, Outcomes assessor
- Enrolment
- 23 participants (actual)
Sponsor and investigators
- Lead sponsor
- PepsiCo Global R&D
- Sponsor type
- Industry (pharma, biotech, devices)
- Responsible party
- Sponsor
- Investigators
- David Clayton, PhD, Principal investigator, University of Leicester
IDs, dates and publications
- ClinicalTrials.gov ID
- NCT07592949
- Sponsor's protocol ID
- PEP-2603
- Status last verified
- Sep 2026
- First submitted
- 2 May 2026
- Last updated
- 15 Sep 2026
- Results posted
- No
- FDA-regulated drug
- No
- FDA-regulated device
- No
- Individual data sharing
- No
Study at a glance
From the registry record, last updated by the sponsor on 15 Sep 2026. Recruitment status is as the sponsor reported it: confirm with the study team.
- Official title
- Impact of Crisp Hardness and Thickness on Eating Behaviour
- ClinicalTrials.gov ID
- NCT07592949
- Acronym / sponsor ID
- PEP-2603
- Conditions
- Sensory
- Keywords
- snack, crisp, chip, potato, chewing
- Study type
- Interventional
- Recruitment status
- Completed
- Enrolment
- 23 participants (actual)
- Lead sponsor
- PepsiCo Global R&DIndustry (pharma, biotech, devices)
- Study start
- 13 May 2026 (actual)
- Primary completion
- 3 Jul 2026 (actual)
- Study completion
- 3 Jul 2026 (actual)
- First posted
- 18 May 2026 (actual)
- Results
- Not posted in the source record
Clinical summary
The research question as the sponsor registered it. This describes what the study plans to test, not what it found.
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,
Study design
- Primary purpose
- Basic science
- Allocation
- Randomised
- Intervention model
- Crossover
- Masking
- Quadruple blind (participant, care provider, investigator, outcomes assessor)
- Number of arms
- 5
| Arm | Type | Receives |
|---|---|---|
| Pilot Plant control crisp | Experimental | Other: Snack food3 baked potato crisps (same content as standard recipe) produced in lab pilot plant |
| Thin crispy | Experimental | Other: Snack food3 baked potato crisps |
| Thin hard | Experimental | Other: Snack food3 baked potato crisps |
| Thick crispy | Experimental | Other: Snack food3 baked potato crisps |
| Thick hard | Experimental | Other: Snack food3 baked potato crisps |
Who may qualify
- Ages
- 18 to 50 years
- Sex
- All
- Healthy volunteers
- Accepted
- Age groups
- Adult
Key inclusion criteria (3 listed)
- 18 to 50 years of age
- Regular crisp consumer (e.g. at least two to three times a month or more)
- Provide informed consent
Key exclusion criteria (6 listed)
- 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
Eligibility is decided by the study team after screening; this overview does not establish that a patient qualifies. Full inclusion and exclusion criteria.
Interventions
| Intervention | Type | Arms |
|---|---|---|
| Snack foodPotato crisps, all with identical salted seasoning | Other | Pilot Plant control crisp, Thick crispy, Thick hard, Thin crispy, Thin hard |
Primary outcome
Eating rate
Time frame: Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample
Fixed-portion (tree crisps of each of five types) that vary in hardness and thickness.
4 secondary outcomes
Participant responses to texture
Time frame: Day 1, immediately after consumption of each fixed-portion product sample; approximately 1 minute per sample
Appetite: Hunger
Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Appetite: Fullness
Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Appetite: Desire to eat
Time frame: Day 1: Baseline (minute 0), before product consumption, and after completion of all product samples, approximately 15 minutes later
Results and safety
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
Research links
- Official record on ClinicalTrials.govLast updated by the sponsor 15 Sep 2026.
- Individual participant dataSharing planned: No
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Referral and contact
AzTrials does not enrol participants or take referrals. Contact the study team or a site listed below; they decide who can take part. This study is not recruiting at the moment.
David Clayton, PhD principal investigator
University of Leicester
1 site in 1 country: see every site and its status.
Questions about this trial
What is this clinical trial studying?
A study testing Snack food in people with Sensory, run by PepsiCo Global R&D at 1 site in United Kingdom.
The full registered description is in the About this study section and the official record.
Who may be eligible to take part?
The sponsor lists 3 inclusion and 6 exclusion criteria. Eligibility is decided by the study team after screening, so read the full criteria and contact a listed site.
Is this clinical trial currently recruiting?
The record says: finished, as of the sponsor's last update on 15 Sep 2026. Status can change between updates, so confirm with the study contact before making plans.
Where is the study taking place?
The record lists 1 site in United Kingdom. Whether a site is taking part right now should be confirmed with that site. See every site.
What are the possible benefits and risks?
They depend on the study and the treatment, and no study can promise a benefit. The study team explains the known risks during informed consent, before anyone joins; the record itself does not list them.
Are results available for this study?
The study is completed, but results are not available in the source record. That does not mean the treatment did or did not work.
How can a doctor refer a patient or contact the research team?
The record lists no contact. The official record names the sponsor, who can be asked directly. AzTrials does not enrol participants or take referrals.
What does the primary outcome measure?
Eating rate (time frame: Day 1, during consumption of each fixed-portion product sample, from product entering the mouth to full consumption/swallow; approximately 1 minute per sample). It is what the study was designed to measure, not a finding.
Where can I read the original study information?
Does a listing mean the treatment is approved or proven to work?
No. A listing means the study is registered. It does not show that the treatment is safe, works, or is approved by a regulator.
How often is this information updated?
AzTrials copies changed records from ClinicalTrials.gov every night and reloads the whole registry every week. The sponsor last updated this record on 15 Sep 2026.