VISUAL ATTRIBUTES OF FOOD INFLUENCE QUANTITY PERCEPTION: AN OPPORTUNITY TO PROMOTE HEALTHIER EATING BEHAVIOURS N. Martin , D. Labbe, L. Fries, A. Ferrage, F. Lenfant. Nestl e Research Centre, Behavior and Perception, PO Box 44, 1000 Lausanne 26, Switzerland Research has shown that people consume more food when offered larger portions and that reducing exposure to large food portions and packages could decrease average daily energy consumed. In this context, our aim is to develop strategies to promote healthier eating behaviours. Our research investigates the sensory drivers (visual, taste, texture) of portion selection and food intake. The present research investigates the impact of different visual attributes of the food on the perception of quantity and the selection of portion sizes in children and adults. In a first study, we tested whether modifying the shape of the food influenced the ideal portion size of a familiar food in adults. In a second study, we assessed the impact of shape in children, in combination with other visual cues known to impact size impression (unit, size and colour variety), on perceived quantity for a familiar multi-unit children’s product. Participants (N1¼70 adults, N2¼52 children) completed different picture-based computer tasks. As hypothe- sized: 1) adults selected a smaller ideal portion size for an elongated product than for the standard shape because of the increased size impression of the elongated shape, 2) children’s perception of quantity of food was driven by number rather than by size, with some children perceiving elongated products to be larger, consistent with children’s acquisition of conservation skills. Besides, perceived quantity was not influenced by colour variety. These findings suggest that it is possible to reduce the size of food portions without negatively impacting perceived quantity and to provide opportunities to nudge consumers towards healthier diets while maintaining satisfaction. http://dx.doi.org/10.1016/j.appet.2017.11.028 FOOLED BY SAVOURINESS? INVESTIGATING THE RELATIONSHIP BETWEEN SAVOURY TASTE AND PROTEIN CONTENT IN BLENDED FOODS C.M. Buckley , P.J. Rogers. University of Bristol, BS8 1TU, UK An appetite for protein has been linked to the savoury taste of foods and selecting savoury foods after consuming a protein depleted diet has been argued to reflect protein seeking behaviour. The modern diet contains a large amount of processed foods, many are highly savoury to taste, but not necessarily high in protein. The present study aimed to investigate the relationship between savoury taste and protein content (actual and esti- mated), including this new category of low protein savoury foods. Partic- ipants (n¼37) completed 100mm VAS ratings of the sensory and nutritional qualities of 18 familiar foods, categorised as sweet or savoury and high or low protein. Foods were blended to a fine consistency to disguise their identity and ensure ratings were based on taste, as previous work using the unblended counterparts may have been biased due to prior knowledge. Multilevel linear regression was used to test associations be- tween savoury taste and actual protein content. Results showed protein content was not a significant predictor of savoury taste rating (b¼-0.08, p¼.937). Belonging to the savoury category was a significant predictor of savoury taste rating (b¼49.74, p<.001), whereas belonging to the high protein category was not (b¼3.94, p¼.731). Results also suggested that participants may overestimate the protein content of an unidentified savoury food. This is indicated by a shift in the spread of estimation scores which show a greater level of overestimation in blended compared with unblended foods, predominantly in savoury foods which participants could not identify. These results provide preliminary evidence that savoury taste and protein content are not well linked in the current food envi- ronment, but taste may guide nutrient estimations about unidentified foods. http://dx.doi.org/10.1016/j.appet.2017.11.029 RELATIVE EFFECTS OF SENSORY MODALITIES ON FAT PERCEPTION, AND RELATIONSHIP BETWEEN FAT SENSITIVITY, FAT PERCEPTION AND PREFERENCE X. Zhou , Y. Shen, J.K. Parker, O.B. Kennedy, L. Methven. Sensory Centre, Food Biosciences, University of Reading, RG6 6AP, UK Fat is perceived through mouthfeel, odour and taste. The influence of each modality on fat perception remains undefined. Fatty acids are stimuli and individual sensitivity to fatty acids varies. The association between sensi- tivity, fat intake and preference was studied 1 , but limited studies associate this to fat perception in real foods. This study examines this association and the effects of each modality on fat perception. Two sub-studies con- ducted. In Study 1 (n¼46), fat intensity assessed in milk/cream of five fat levels. Rating done under four conditions: mouthfeel-odour-masking, odour-masking, mouthfeel-masking and no-masking. Mouthfeel-masking achieved using thickener and paraffin, odour-masking using nose-clips. Fatty acid sensitivity measured by a staircase 3-AFC method using milk containing oleic acid (0.0088%-0.89%w/v). In Study 2 (n¼51), fat levels in rating extended to 7. A 2-AFC-discrimination-test was used to confirm discrimination. Food preference and frequency questionnaires assessed food liking and intake. Fat intensity rated higher without nose-clips (p<0.0001), implying that odour enhanced fat perception. Samples with mouthfeel-masking rated higher, indicating that increased viscosity and lubricity increased fat perception (p<0.0001). Participants could distin- guish fat levels based on “taste” in rating and 2-AFC-test. High-fat-likers (HFLs, n¼36) and dislikers (HFDs, n¼14) were identified from the prefer- ence questionnaire. HFLs presented higher liking of 22 foods (p<0.05) and higher fat intake (p¼0.026), but lower fat “taste” intensity (p<0.05). No difference found in “overall” intensity nor in sensitivity. Mouthfeel and odour can enhance fat perception. Fat levels can be discriminated through taste. Individual’s preference to high-fat foods varies and influences fat consumption. Moreover, this may be driven by fat perception. http://dx.doi.org/10.1016/j.appet.2017.11.030 DO HUNGER AND THIRST DIFFERENTIALLY AFFECT INTAKE OF WATER AND LOW- AND HIGH-CALORIC SWEETENED BEVERAGES? J. Ferrar , P.J. Rogers. Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, Bristol, BS8 1TU, UK This study investigated how hunger and thirst influence intake of water, low-caloric, and high-caloric sweetened beverages. 39 females and 35 males, aged 18-37 years, randomized to receive: Water (N¼23), Ribena Light (contains sweeteners) (N¼26), or Ribena (contains sugar) (N¼25), were tested in the laboratory on three separate days after an overnight fast from all food and fluids. Participants consumed a pre-load of food (thirsty), a calorie-free flavoured beverage (hungry), or both (control) and completed a filler task. 20 minutes after the pre-load, ad-libitum intake of the test beverage (labelled appropriately) was measured, followed by another filler task. More fluid was consumed when thirsty compared with when hungry, irrespective of beverage type, p <.001. Hunger did not differentially affect beverage intake. The results suggest that fluid intake is motivated by thirst more than by hunger, even when the fluid contains calories. Further, fluid intake is not motivated by hunger, nor is it inhibited by fullness (from food) when the beverage possesses food like qualities. The findings of this study highlight that fluid needs, compared to energy needs, are more urgently attended to, which may have both a biological and cognitive basis. Given the complex assortment of energy-containing fluids constantly in our environment, one disadvantage to this efficient behavioural response to fluid deprivation is that there is an increased possibility of inadvertently increasing caloric intake when simply trying to quench one’s thirst. http://dx.doi.org/10.1016/j.appet.2017.11.031 Abstracts / Appetite 123 (2018) 448e468 455